| Abstrakt: |
Aim: To evaluate the effect of guava leaves extract mouthwash on antibacterial activity against streptococcus mutans, salivary pH, and patient satisfaction to taste compared with chlorhexidine mouthwash in high caries risk patients. Materials and Methods: Eighty participants were randomly allocated into two groups based on the mouthwash used: A1 (guava leaves extract) and A2 (Chlorhexidine). The participants were instructed to use the mouthwash once a day for one week and then repeatedly on a monthly basis for three months. Bacterial count, salivary pH, and patient satisfaction to taste were assessed after one week, one month, and three months. Statistical analysis of data using MedCalc software was performed for normality by using Kolmogrov-Smirnov test and Shapiro-Wilk test. Repeated-measures ANOVA and two-way ANOVA were used to assess the interaction of variables for intragroup comparison, and the significance level was set at P ≤ 0.05. Results: By taking into consideration the bacterial count, both mouthwashes showed significant antibacterial effects. However, no statistically significant difference was found between them against the streptococcus mutans during the follow-up periods: one week, one month, and three months, respectively (P = 0.3568, P = 0.0673, and P = 0.0601). Regarding the salivary pH, no statistically significant difference was found between the tested groups during the follow-up periods. Regarding the taste, no statistically significant difference between both mouthwashes was found (P = 0.4254). However, Chlorhexidine showed a statistically significant taste alteration (P < 0.0001) and prolonged taste in the mouth (P = 0.0001). Conclusion: Guava leaves extract mouthwash exhibits promising antibacterial activity without causing taste disturbances. [ABSTRACT FROM AUTHOR] |
