An Invitro Study Of Determination Of Anti-Bacterial, Antioxidant, Anti- Inflammatory Potential Of Piper Betel Essential Oil

Background: Piper betel Linn is considered to possess important medicinal values. Leaves are considered more valuable part and was used in past for preventing halitosis. Essential oil obtained from leaves have been tried for antibacterial potential against various oral bacteria such as Streptococcous mutans, Actinomyces species and has demonstrated effective role in suppressing plaque formation. In addition essential oil obtained from leaves also exhibits anticancer properties because of antioxidant and anti-inflammatory potential. However available literature falls short in evaluating antibacterial potential of Piper betel essential oil against common periodontal pathogens- Aggregatibacter actinomycetemcomitans, Porphyromonas gingivalis, Prevotella intermedia. Present invitro study was conducted to evaluate antibacterial potential of Piper betel essential oil against previously mentioned periodontal pathogens by determination of minimum inhibitory concentrations (M.I.C).Antioxidant and Anti-inflammatory potential was also determined for the same. Methodology: Antibacterial potential was determined using Disc diffusion test and Broth Microdilution method. Antioxidant and anti-inflammatory potential was determined by measurement of superoxide dismutase (SOD) activity using riboflavin-NBT assay and detection of MMP-2 and MMP-9 by gelatin zymography method respectively. Results: Piper betel essential oil is an effective antibacterial activity against the tested periodontal pathogens along with antioxidant and anti-inflammatory potential. Conclusion: Piper betel essential oil possesses effective antibacterial, antioxidant and anti-inflammatory potential and could be used effectively in formulation of oral health care product.