The potency of bay leaves extract (Eugenia Polyantha Wigh) against gram-positive coccus bacteria

Caries, a widespread tooth decay disease affecting nearly one-third of the global population (approximately two billion people), is characterized by demineralizing hard tooth tissue and organic material damage. Numerous studies have explored natural ingredients for dental health support, and bay leaves, commonly used as cooking spices, are known to contain antibacterial compounds such as flavonoids, tannins, and saponins. This research aimed to assess bay leaves' efficacy as a mouthwash in reducing oral bacteria. Conducted as a clinical trial with a parallel group design, saliva samples were collected from 10 respondents using the draining method, who gargled with 40% bay leaf extract, and 11 respondents who used a placebo. Participants aged 18-25 with a caries score of at least three were included. Saliva samples were inoculated on blood agar media, and bacterial colonies were counted using a colony counter. Identification was performed with Vitek-2 compaq. The study revealed a significant decrease in oral bacteria count in the 40% bay leaf- extract gargle group (379.30 ± 100.81 CFU/ml to 308.20 ± 51.70 CFU/ml, p-value 0.0001) compared to the placebo group. An independent t-test indicated a higher reduction in bacteria count with the 40% bay leaf extract group (71.10 ± 34.62 CFU/ml) versus the placebo (42.27 ± 108.41 CFU/ml, p-value 0.216). The study concludes that bay leaves effectively reduce oral bacteria due to their antibacterial activity, particularly within the oral cavity.