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REVIEW ARTICLE
Year : 2021  |  Volume : 7  |  Issue : 1  |  Page : 7-13

Antibacterial properties of cinnamon: A concise review


Faculty of Dentistry, SEGI University, Kota Damansara, Selangor, Malaysia

Correspondence Address:
Mr. Darren Yew Jie Lai
Jalan Teknologi, Kota Damansara, 47810 Petaling Jaya, Selangor
Malaysia
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/ijohr.ijohr_2_21

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Around 700–1000 kinds of microorganisms exist in the human mouth, the main inhabitants are Streptococcus mutans, Porphyromonas gingivalis, Staphylococcus, and Lactobacillus. Dental caries is a common chronic infectious disease in the world. Plaque-induced gingivitis is the inflammation confined to the gingiva only and is correlated with dental plaque. Periodontitis is the inflammation of supporting tissues of teeth, resulting in progressive destruction of the periodontal ligament. Antibacterial agents, including erythromycin, penicillin, and tetracycline are used to inhibit bacterial growth, but excessive use may cause side effects. Recently, natural products have been investigated and considered as promising agents to prevent plaque related diseases. Cinnamon has shown strong antibacterial activity against a large range of bacteria. It is high in cinnamaldehyde substance, which can reduce infections, caries, and bad breath as it has antifungal and antibacterial properties. This concise review is about the antibacterial properties of cinnamon mainly for dentistry.


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