Study Reveals Garlic-Based Mouthwash Outperforms Popular Antiseptics
A recent study shows that garlic extract in mouthwash may offer stronger antibacterial protection than common antiseptics like chlorhexidine, with milder side effects.
Researchers at the University of Sharjah found that garlic could become a promising ingredient in mouthwashes, despite its strong odor. The study revealed that garlic extract provides longer-lasting antibacterial protection compared to some widely used mouthwashes.
The research, based on five different studies, indicated that mouthwash with high concentrations of garlic extract can be as effective as chlorhexidine-based products—and in some cases, even superior. Chlorhexidine is a key ingredient in well-known products such as Corsodyl, Covonia, and Savlon.
Although garlic mouthwash may cause mild oral discomfort and a strong smell, researchers noted its side effects are generally milder than those associated with chlorhexidine, such as teeth staining, altered taste, and burning sensation. Results showed that a mouthwash containing 3% garlic extract reduced saliva bacteria more effectively over one week than a 0.2% chlorhexidine mouthwash.
Despite these promising results, researchers emphasize the need for larger, long-term clinical trials before garlic mouthwash can be commercially adopted, as most current studies were conducted in laboratories with varying methodologies.
The antibacterial effect of garlic is attributed to allicin and around fifty other sulfur compounds that activate when garlic is prepared or digested, giving it multiple health benefits, as confirmed by a 2018 review from the University of Nottingham.
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