A new study suggests that a garlic-based extract may offer antimicrobial benefits comparable to a widely used mouthwash ingredient, potentially paving the way for a natural option in everyday oral care.
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Garlic, or Allium sativum, although technically a vegetable, is commonly used as both a herb and a spice to enhance flavour in cooking. It has long been recognised as one of nature’s most powerful antimicrobial plants, with researchers focusing particularly on one of its active compounds, allicin.
Earlier research has indicated that garlic extracts may help alleviate inflammation inside the mouth and eliminate microbes within the root canal system. Now, scientists at the University of Sharjah report that garlic extract could be developed into an alternative mouthwash, offering antiseptic properties comparable to those of chlorhexidine, a widely used disinfectant chemical. The researchers note that, while the strong odour of garlic may present a challenge, the extract appears to remain effective for longer than chlorhexidine after rinsing.
“Chlorhexidine is considered the gold standard in mouthwashes but has been linked to side effects and ongoing concerns about antimicrobial resistance,” the team wrote in the Journal of Herbal Medicine. They added that garlic, known for its natural antimicrobial qualities, has emerged as a potential substitute.
Their review examined several studies assessing how garlic extract performs in real clinical environments to determine whether it could be used reliably as a herbal alternative. Findings suggest that mouthwashes containing higher concentrations of garlic extract can match the performance of chlorhexidine in reducing microbial activity.
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“The effectiveness varied depending on the concentration of the mouthwash and how long it was applied, which contributed to differing results,” the review noted. Some studies reported that chlorhexidine maintained higher plaque and salivary pH levels, while others found garlic extract more effective at certain strengths.
However, the researchers acknowledged that garlic-based mouthwash may lead to minor discomfort, such as a mild burning sensation or an unpleasant taste, though they believe these issues could be resolved with further refinement. Despite these drawbacks, they found strong evidence of garlic extract’s antimicrobial power, showing “significant reductions in bacterial counts from baseline”.
Overall, the findings indicate that garlic extract could be considered a viable alternative to chlorhexidine in some circumstances. Even so, the researchers stress the need for further investigations involving larger groups of participants and longer follow-up periods to fully confirm its effectiveness and assess its practicality as a natural oral care option.
