Evaluation Of Efficacy Of Cinnamon Oil As A Root Canal Disinfectant - An In Vitro Study

Microorganisms play a fundamental role in the aetiology of pulp and periapical diseases. Mechanical preparation and chemical disinfection of the root canal tooth is the most important procedure in endodontics. Several root canal irrigants have been used to disinfect the canals for successful outcomes. Cinnamon is derived from the inner bark of several trees belonging to the genus Cinnamomum. Cinnamon has antiviral, anti-fungal, antimicrobial properties and it can ward off a variety of illnesses. The spice has been shown to annihilate candida, a yeast, and inhibit the growth of food borne bacteria, making it a natural food preservative. This study aims to evaluate the effect of cinnamon oil as root canal disinfectant and if cinnamon oil is a better root canal disinfectant than commonly used 0.2% chlorhexidine. An In Vitro study was conducted using freshly extracted single rooted human premolars. Using a gates glidden drill, root canals were enlarged and Enterococcus Faecalis was used as the culture suspension. Medicaments were applied to the allotted groups and the microbial growth was assessed using colony forming units per ml [CFU/ml] in all the groups. CFU/ml was very less in the cinnamon oil group compared to other groups. Cinnamon oil proved to have an excellent root canal disinfectant potential than 0.2% chlorhexidine.