In the field of oral care, a natural alternative could disrupt habits: garlic extract demonstrates surprising antimicrobial effectiveness, comparable to that of reference products like chlorhexidine. This discovery paves the way for more ecological and accessible solutions to combat oral infections.
Researchers from the University of Sharjah published a systematic review in the
Journal of Herbal Medicine, analyzing the performance of garlic extract against chlorhexidine. Their work reveals that, despite increased discomfort during use, such as burning sensations, garlic-based rinsing offers prolonged activity against microbes. This persistence could compensate for the discomfort felt by patients, according to the collected data.
Pixabay illustration image
To ensure the rigor of their analysis, the scientists applied the PRISMA 2020 guidelines and the PICO framework, recognized methods for structuring clinical research questions. Out of a total of 389 articles identified in six electronic databases in January 2024, only five studies were retained after removing duplicates and applying strict criteria. This careful selection aims to ensure the reliability of the conclusions drawn.
The results show variable effectiveness depending on the concentration of the garlic extract and the duration of application. Some studies indicate that chlorhexidine maintains dental plaque pH better, while others report superiority of garlic at specific doses.
The side effects associated with garlic extract, including an unpleasant odor and irritations, generally remain less severe than those linked to synthetic compounds. However, these drawbacks could influence patient adherence to this natural alternative. The authors note that, despite these limitations, the significant reductions in bacterial counts observed justify further exploration.
Garlic, rich in allicin, is cultivated worldwide with consumption exceeding 30 million tons in 2024, dominated by China. Its extract market is valued at over 15 billion dollars, reflecting its potential in various health sectors. These applications extend beyond oral care, including over-the-counter products for antifungal and antibacterial uses.
The authors call for additional clinical research with larger samples and prolonged follow-up to confirm the effectiveness of garlic extract. Such validation could broaden its use in dental practice, offering a viable option in the face of growing concerns about antimicrobial resistance and the adverse effects of chemical agents.
Allicin, a compound with multiple benefits
Allicin is a sulfur compound present in garlic, released when the bulb is crushed or cut. It is responsible for the widely documented antimicrobial properties, acting against a variety of bacteria, fungi, and viruses. This molecule interferes with essential microbial enzymes, disrupting their metabolism and leading to their inactivation. Its rapid action makes it a promising candidate for medical and sanitary applications.
The stability of allicin is a key factor in its practical use. It degrades rapidly in open air or at high temperatures, which can limit its effectiveness in commercial formulations. To overcome this problem, researchers are developing stabilization methods, such as encapsulation, which preserve its antimicrobial activity over longer periods. These advances could broaden its use in care products.
Beyond its antimicrobial effects, allicin presents anti-inflammatory and antioxidant properties, beneficial for overall health. Epidemiological studies link regular garlic consumption to reduced cardiovascular risks and certain cancers. These additional benefits reinforce interest in integrating garlic extract into prevention routines, beyond simple oral care applications.
Future research focuses on optimizing the extraction and formulation of allicin to maximize its benefits. By better understanding its mechanisms of action, scientists hope to develop targeted therapies that fully exploit its natural potential, while minimizing side effects like irritations or persistent odors.