Exploring the Impact of Fennel, Cardamom, and Clove Seeds on Dental Plaque pH and Salivary pH – A Randomized Clinical Trial

Background: In India, some species and herbs have great economic importance, being utilized as foods and in medicine they possess notable biological activities, in particular the antioxidant and antimicrobial action. The fennel seeds, cardamom seeds, and cloves are one among them which inhibits the growth of micro-organism, especially Streptococcus mutans that are responsible for dental caries and periodontal diseases. The plaque pH and the buffering capacity of saliva also play a fundamental role in balancing the phenomena of demineralization and remineralization. Aim: To know the effects of chewing the fennel seeds, cardamom seeds, and cloves on the plaque and salivary pH. Materials and Methods: Seventy-five subjects (aged 18–50 years) attending outpatient department of Narayana Dental College and Hospital who gave consent to participate were recruited for this clinical study. Subjects were randomized into three groups for chewing fennel, cardamom, and cloves. Salivary pH and plaque PH at baseline and immediately after chewing and after 10 min were measured using calibrated glass combination electrode and analyzed by the ANOVA. Results: Mean plaque score for fennel seeds group was 1.42, for cardamom group was 1.17, and for cloves was 1.47. There was no significant difference between these groups in mean plaque scores with P = 0.81. Statistically significant rise in salivary pH and plaque pH was seen immediately and after 10 min of chewing seeds. Conclusion: Chewing of these seeds showed a significant rise in plaque and salivary pH, which can prevent demineralization and have an anti-cariogenic effect to highly susceptible.