Exploring the Antimicrobial Potential and Cytotoxic Effects of Different Brassica oleracea Varieties.

INTRODUCTION

Dental caries has become a substantial global health burden, and many techniques have been used in dentistry to protect the tooth from decay. is a green cruciferous vegetable with a good source of vitamins C, K and E, which are also effective antibiotics and antioxidants. These characteristics will shield the oral cavity from pathogenic onslaught and can be considered during the formulation of antimicrobial mouthwash, toothpaste, or dental sealants.

MATERIALS AND METHODS

extract was prepared by heating and condensing the red and green cabbage. Both extracts were assessed for antimicrobial activity (antibacterial and antifungal activities) and cytotoxicity. After incubation, the zone of inhibition was calculated for antibacterial activity and the number of live nauplii for cytotoxicity.  Results: The extract from red cabbage was found to have more effective antibacterial properties than that from green cabbage. The red extract formed the highest zone of inhibition against (20 mm), followed by (15 mm) and (9 mm). In contrast, the green cabbage extract formed the highest inhibition against (12 mm). The cytotoxicity increases with increased concentration, with the highest toxicity at 20 µL for both extracts.  Conclusion: The properties of can be utilized in dental products such as toothpaste, mouthwash, and dental sealants due to their antibacterial effects. By incorporating extracts into these products, oral health professionals may soon have additional tools to promote oral hygiene and prevent oral infections, offering a natural and effective alternative to traditional oral care ingredients.