Effectiveness of Curry-Leaf Mouthwash in Maintaining Salivary and Tongue pH as Compared to Chlorhexidine Mouthwash: A Randomised Controlled Trial

Background: Saliva plays a critical role in maintaining oral health through various defensive mechanism and salivary pH is a fair indicator of various dental diseases. A lot of synthetic salivary pH stabilising agents are available but they have undesirable side effects. Therefore there is a need for the search of alternate products. One of those agents is curry leaf (Murraya koenigii), which is easily available and has no adverse effects. Aim: The purpose of the study was to evaluate effectiveness of curry leaf mouthwash in maintaining salivary and tongue pH as compared to chlorhexidine mouthwash. Methodology: A randomized parallel-group study was conducted among 70 participants who were randomly allocated to two groups. (35 participants in curry leaf and chlorhexidine mouthwash group). Stimulated saliva was collected on 1st , 3rd and 7th day and at three time intervals on 1st day. After this, salivary and tongue coating pH were measured by a digital pH meter and coloured pH indicators. A questionnaire was distributed to the participants on the last day related to the use of two mouthwashes. Data were analyzed statistically using chi-square, independent t test and paired t test. Results: There was no statistically significant difference between the two groups in relation to salivary and tongue pH. Mean salivary pH difference was found statistically significant within both the groups and mean tongue pH difference was found significant only within curry leaf mouthwash group at 2 point intervals (immediately and half an hour after rinsing). Conclusion: Traditional curry leaf mouthwash can be considered as safe, effective, and economical agent and as an alternative to the commercially available mouthwash.