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Potential Benefits of Ginger in Maintenance of Oral Health
Abstract
Potential Benefits of Ginger
in Maintenance of Oral Health
... Concerning the mechanism through which ginger augments salivary secretion, researches have substantiated that this effect is achieved by engaging parasympathetic activity on the postsynaptic M3 receptors and exerting a suppressive influence on presynaptic muscarinic auto receptors [59,60] A triple-blind, two-group, randomized, placebo-controlled clinical trial was conducted using a convenience sample of 80 patients. Participants were randomly assigned to either an intervention or a placebo group. ...
Xerostomia, commonly known as dry mouth, is a widespread oral health malfunction characterized by decreased salivary flow. This condition results in discomfort, impaired speech and mastication, dysphagia, heightened susceptibility to oral infections, and ultimately, a diminished oral health-related quality of life. The etiology of xerostomia is multifaceted, with primary causes encompassing the use of xerostomic medications, radiation therapy to the head and neck, and systemic diseases such as Sjögren’s syndrome. Consequently, there is a growing interest in devising management strategies to address this oral health issue, which presents significant challenges due to the intricate nature of saliva. Historically, natural products have served medicinal purposes, and in contemporary pharmaceutical research and development, they continue to play a crucial role, including the treatment of xerostomia. In this context, the present review aims to provide an overview of the current state of knowledge regarding natural compounds and extracts for xerostomia treatment, paving the way for developing novel therapeutic strategies for this common oral health issue.
... As shown in Figure 3A,C, ginger fractionated using n-hexane showed higher contents of polyphenolic and flavonoid compounds than those in unfractionated ginger [28][29][30], contributing to the relatively high content of 6-and 10-gingerols. It was reported that those phenolic and flavonoid compounds in ginger inhibit bacterial growth by inhibiting a function of cytoplasmic membrane and by interrupting an interaction between cell membrane and mitochondria in bacteria [31][32][33]. The concentration of gingerol (6-gingerol), a phenolic phytochemical compound, is related to the antibacterial activity of plant extracts [34]. ...
The gingerols and shogaols derived from ginger have excellent antibacterial properties against oral bacteria. However, some researchers have noted their dose-dependent potential toxicity. The aim of this study was to enhance the biofunctionality and biocompatibility of the application of ginger to dental titanium screws. To increase the amount of coating of the n-hexane-fractionated ginger on the titanium surface and to control its release, ginger was loaded in different concentrations in a photo-crosslinkable GelMA hydrogel. To improve coating stability of the ginger hydrogel (GH), the wettability of the surface was modified by pre-calcification (TNC), then GH was applied on the surface. As a result, the ginger fraction, with a high content of phenolic compounds, was effective in the inhibition of the growth of S. mutans and P. gingivalis. The GH slowly released the main compounds of ginger and showed excellent antibacterial effects with the concentration. Although bone regeneration was slightly reduced with the ginger-loading concentration due to the increased contents of polyphenolic compounds, it was strongly supplemented through the promotion of osteosis formation by the hydrogel and TNC coating. Finally, we proved the biosafety and superior biofunctionalities the GH−TNC coating on a Ti implant. However, it is recommended to use an appropriate concentration, because an excessive concentration of ginger may affect the improved biocompatibility in clinical applications.
Candy is a popular product consumed by children, young and elderly alike. The major ingredient sugar makes it an instant source of energy, mostly blended with a variety of flavors and colors for sensory and aesthetic appeal. Flavors such as caramel, chocolate, peppermint, butterscotch, and vanilla are the most popular among many, that comprises of more than 2000 kinds. Although synthetic flavors and colors are predominant, natural sources such as herbs are being increasingly used. Herbal (made from herbs) products have lesser effects, more therapeutic effects, and health benefits. The advantages of herbs used in candy manufacturing are safe, with good efficacy, lower side effect, compatibility with the human body, and wide cultural acceptability. Herbal candies are used as an efficient delivery system for vitamins, minerals, and numerous bioactive compounds like anthocyanin, lycopene, ascorbic acid, etc. They are a remedy of choice in case of cough, sore throat, digestive and stomach problems. The choice of herb often is influenced based on the target health problem, reduced side effects, availability, and preferences. Apart from sugar, these candies are also manufactured using sweetening agents. Sugar and sweeteners consumption is associated with various myths and prejudices owing to increased health concerns. The review is thus designed to justify various aspects of herbal candy like production process, ingredients, historical importance, and types of herbal candies, myths, facts and risks, consumer awareness towards herbal candies. The paper will also draw a roadmap for the future of herbal candy amongst today’s health-wary consumers.
Background:
In recent literatures, much attention has been given to natural products for their health benefits.
Aims:
In this study, the objective was to measure the efficacy of the ginger-honey-chocolate mixture as the remineralization effect has been shown in the literature previously and to evaluate the individual contributions of this mixture; ginger, natural honey, bitter chocolate separately on remineralization of initial enamel caries lesion.
Materials and methods:
All specimens were divided into eight groups as: Ginger (Arifoglu®, Turkey) in powder form, (n = 8); Ginger-Honey-Chocolate (n = 8); Natural honey (Balparmak Plateau Blossom Honey®, Turkey) (n = 9); Bitter chocolate (Nestlé®, Switzerland) (n = 8); MI Paste (GC, Japan) (n = 8); Paradontax (Sensodyne, Glaxosmithklein, USA) (n = 9); Pronamel (Sensodyne, Glaxosmithklein, USA) (n = 9); Control (n = 9) groups. Samples were carried out five pH cycles along 7 days at 37°C for each group. During pH cycling, blocks were put in a demineralization (6 h) and a remineralization solution (18 h). The treatment consisted of 1 min. interaction of enamel surfaces with agent/deionized slurries (1:3 w/w) on a daily basis. The surface microhardness (SMH) was determined before and after pH cycling with a Digital Micro-Vickers Hardness Tester (Wilson Wolpert; Europe BV, 401 MVD, Netherlands). Mineral changes were determined by using FluoreCam® and recovery values were calculated as SMHR% and FΔ%, respectively.
Results:
All groups showed an enhanced remineralization. There was no significant difference in terms of FΔ% (F = 1.223, P = 0.304) and SMHR% (F = 0.709, P = 0.664) between all groups.
Conclusion:
The herbals (ginger, honey, and bitter chocolate) examined in this study gave promising results with a high remineralization potential.
Background:
Dental plaque, a microbial biofilm, is the primary etiological factor leading to the initiation of gingivitis and dental caries. It is therefore important to prevent it by taking effective plaque control measures. This research aimed at comparing the anti-plaque and anti-gingivitis effects of green tea (GT), GT plus ginger (GT + G), and chlorhexidine mouthwash (CHX) in children.
Materials and methods:
This was a randomized clinical trial, with a sample size of 60 children between the age group of 10-14 years with plaque and gingivitis. They were randomly allocated in three different groups, depending upon the mouthwash used: Group A (GT mouthwash), Group B (GT plus ginger mouthwash), and Group C (CHX mouthwash). Plaque index and gingival index were recorded at baseline, then at interval of 15 days and 30 days after using mouthwash.
Results:
The mean gingival score and plaque showed a significant reduction from the baseline among all the three groups when compared with subsequent recall visits (15 days after using mouth-rinse and 30 days after using mouthwash) with P < 0.05.
Conclusion:
It can be concluded that the results of all three groups are comparable and hence herbal mouthwash can be used effectively as an alternative to CHX and as an adjunct to mechanical plaque control.
In this study, we investigated the concentrations of Cd, Cr, Cu, Fe, Ni, Pb and Zn; and their associated health risks through consumption of ginger. After the ginger samples digested with a mixture of HNO 3 and HClO 4 at 200 C for 2:00 h, the amount of metals were investigated by flame atomic absorption spectrometry (FAAS). Efficiency of the analytical measurement was validated on spiking the sample with standard solutions of metals and the recovery for all studied metals were ranged from 91.60% to 99.94%, which is in the acceptable range of validation. The mean concentrations (mg/kg) were ranged from 4.63 to 5.43 for Cd, 2.17 to 4.44 for Cr, 62.52 to 65.14 for Cu, 77.71 to 81.12 for Fe, 6.49-7.58 for Ni and 16.74-19.31 for Zn. However, the concentration of Pb was not detected. The estimated daily intake (EDI) values of all metals from all samples are substantially lower than their corresponding maximum tolerable daily intake (MTDI). Target hazardous quotient (THQ) values of all metals are lower than 1 in all the sampling sites, revealed that there are no health risks for the users due to the intake of these metals. The health index (HI) values were slightly higher than unity, which implying that there is significant health effects to the population from consuming ginger at the study.
Introduction: Remineralization is an effective treatment that may reverse or stop the caries progression in earlier stage. In recent years, the grape seed extract is the potential remineralising agent under investigation.Materials and Methods: The 60 extracted tooth were obtained , a window of 3mm×4mm was prepared at the cervical portion of the tooth. The roots were sectioned and sealing of the tooth except for window is done with nail varnish. Dem-ineralization was done with lactic acid and remineralization protocols were done with respect to their groups CPP-ACP, Gingerpowder+ honey and grape seed extract with 20 tooth per group . Then teeth were subjected to microhardness test and imaging was done with fluorescence spectroscopy.Results: The results were analysed using one-way ANOVA with dunnett’s test. The results showed that grape seed extract was significantly better than other groups, followed by ginger powder and honey and CPP-ACP paste.Keywords: Caries; Demineralization; Ginger Honey; Grape Seed; Microhardness; Remineralisation.
Ginger has been proposed as quite a promising candidate for cancer prevention. The purpose of this study was to assess the chemo-preventive effects of ginger. Furthermore, this study investigated the possible mechanisms of a standardized extract drawn from the rhizomes of ginger against diethylnitrosamine (DEN)-induced liver cancer in Wistar rats. The chemo-preventive effects of ginger at doses of 75 mg/kg, 150 mg/kg and 300 mg/kg per day were determined using a liver cancer model which was induced by DEN (Ali et al., 2008) and 2-acetylaminofluor-ene (2-AAF) in rats. Ginger attenuated carcinogenic changes after 22 weeks of cancer induction by decreasing the quantity and occurrences of hepatic dyschromatic nodules and positive focal areas as well as decreasing the amount of placental glutathione S-transferase (GST) in the livers of DEN/2-AAF-treated rats. Moreover, in rats, ginger counteracts DEN-influenced oxidative stress and decreases myeloperoxidase, malondialdehyde and protein carbonyl concentrations in the liver. This was determined by observing the restoration of superoxide dis-mutase, catalase, GST and glutathione. Immunohistochemical bleaching in rat livers showed that ginger prevented the increase in cell-positive numbers for Ki-67, cyclooxygenase-2 and nuclear factor kappa B p65. Ginger also inhibited the number of positive cells in DEN/2-AAF-treated rats for TUNEL, M30 and caspase-3 liver tissues. This research shows that ginger has an important chemo-preventative impact on liver cancer by inhibiting the growth of cells and inducing apoptosis. By reducing oxidative and inflammatory damage, ginger protects rat liver against cancer.
Background
Ibuprofen is one of the generally prescribed Non-steroidal anti-inflammatory drugs (NSAIDs) for postoperative pain after periodontal surgery, but are contraindicated in certain patients. Ginger, which is the rhizome of Zingiber officinale, being a common herbal drug having anti-inflammatory as well as analgesic activities can be an efficient substitute for synthetic agents like Ibuprofen.
Objectives
To compare the effectiveness of ibuprofen and dried ginger powder on pain and gingival inflammation following open flap debridement.
Materials and methods
Ten systemically healthy individuals with chronic generalized periodontitis were selected for this single-blinded randomized cross-over clinical trial and underwent open flap debridement in at least two quadrants. Each quadrant was randomly allocated to receive either Ibuprofen (400 mg) or Ginger powder capsules (400 mg) thrice daily for three days. Subjects were requested to note down the pain score on the Visual Analogue Scale (VAS) provided in a printed format, for the first eight hours after surgery and on the following two days, and gingival inflammation was assessed after one week, using Modified Gingival Index (MGI).
Result
The difference in the VAS score and MGI between the two groups was not of statistical significance.
Conclusion
Effectiveness of ginger powder for the management of pain and gingival inflammation following open flap debridement is comparable to that of ibuprofen.
Objective
This review intended to evaluate the in vitro antibacterial effect of natural plant extracts against periodontal pathogens responsible for periodontal disease.
Methods
The research was conducted in five English databases (PubMed, Cochrane Library, Scopus, EBSCO, web of science) from January 2000 to June 2019. Only articles in English and French were retrieved. The inclusion criteria concerned all in vitro studies of the antibacterial activity of plant extracts on periodontal bacteria. The Reports on in vivo trials, essential oils, pure compounds have been excluded. The risk of bias was assessed using a standard approach.
Results
51 studies were selected in this review. The outcomes of selected studies expressed by the diameter of the zone of inhibition, the values of the minimum inhibitory concentration and the minimum bactericidal concentration were included. Out of the 51 studies, 25 have shown the antibacterial effect of plant extracts against Aggregatibacter actinomycetemcomitans; 33 out of the 51 studies reported on the effects against Porphyromanas gingivalis; 17 studies against Prevotella intermedia; 13 studies on Fusobacterium nucleatum; three studies on Tannerella forsythia; and only one study against Treponema denticola.
Conclusion
Although there is a high heterogeneity in the results of the minimum inhibitory concentration from one study to another, the results showed that plant extracts had an antimicrobial activity on the major periodontal pathogens. Thus, they can serve as alternatives to chemical antiseptic agents for the prevention and treatment of periodontal diseases.
Natural products have for long been receiving wide attention for the prevention and treatment of various diseases. Attention is being given to natural products because they are cost-effective, safe and well tolerated. Ginger (Zingiber officinale Roscoe), one of the widely used natural products, has been reported to promote digestion and metabolism in the Ayurvedic and Chinese Medicine. Additionally, it was reported to be effective in acting as a remedy for cough, cold, nausea, vomiting, food poisoning and arthritic pain. The medicinal and nutritional value of ginger has led scientific researchers to explore its anti-microbial, anti-oxidant and anti-cancer properties. The anti-cancer properties of ginger have been attributed mainly to the most active components in ginger, which are 6-gingerol and 6-shogaol. Understanding the mechanisms by which these pungent components control cancer cell proliferation might put ginger in the frontline for cancer treatment. The aim of this review is to cover all the medicinal applications of ginger extract and/or the non-volatile bioactive constituents of ginger (6-gingerol and 6-shogaol) with a focus on both the chemotherapeutic role of ginger and the role it plays as adjuvant therapy in several diseases.
Ginger is a widely consumed spice and possesses numerous pharmacological properties. However, studies addressing the efficacy of ginger in humans have been inconsistent. Many confounding factors need to be considered when evaluating the health effects from ginger against chronic diseases, especially the levels of bioactive components in the ginger formulations used in human trials. Gingerols, the major compounds in fresh ginger, are liable to dehydrate and convert to shogaols, the major compounds in dried ginger, due to the instability of the β-hydroxyl ketone when exposed to heat and/or acidic conditions. Due to various heating and processing methods, the concentrations of gingerols and shogaols in ginger products vary significantly. Increasing evidence has shown that gingerols and shogaols have different bioactivities, molecular targets, and metabolic pathways, suggesting the importance of identifying the optimal oral ginger composition for a specific disease. In this perspective, we highlighted differences in the composition between fresh ginger and dry ginger, bioactivities, molecular targets, and metabolic pathways of gingerols and shogaols as well as future perspectives regarding precision research on ginger.