Abstract
Aim The aim of the present study was to prepare and characterize ginseng gel and then to evaluate its clinical efficacy in terms of plaque index (PI), gingival index (GI) among generalized chronic gingivitis patients. Materials and methods Ginseng gel was prepared using 250 g of ginseng powder. The antimicrobial activity of prepared ginseng gel and chlorhexidine gel was checked at various concentrations (25, 50, 75, 100, 125, 150, 175, 200, 225, 250 and 275 µg) against anaerobic organisms to find the concentration with maximum antimicrobial activity. The concentration with highest antimicrobial activity was subjected to in vivo analysis. A total of 30 generalized chronic gingivitis patients were subjected to scaling and then divided into two groups for intraoral gel application - Group I (ginseng gel) and Group II (chlorhexidine gel) for one month. The clinical parameters PI, GI were measured at baseline (pre scaling) and one month (post scaling) comparing ginseng gel and chlorhexidine gel (Hexigel - chlorhexidine gluconate 1.0% w/w). Independent t test and paired t test were done for statistical analysis. Results At 275 µg, ginseng gel showed highest antibacterial action against anaerobic oral microorganisms. In Group I, the reduction in PI from baseline was (2.52±0.02) to follow up after one month (0.75±0.05), GI from baseline (2.2±0.35) to follow up after one month (0.9±0.02). In Group II, the reduction in PI from baseline was (2.54±0.01) to follow up after one month (0.79±0.02), GI from baseline (2.1±0.42) to follow up after one month (0.8±0.01). Conclusion Ginseng gel showed equal clinical efficacy to chlorhexidine gel in terms of PI and GI. Though chlorhexidine was effective in lower concentrations, it has considerable adverse effects such as taste alteration. Hence it is better to encourage the use of herbal-based products for the management of gingivitis to prevent side effects of synthetic preparations.