Journal: Drug Invention Today

Article Id: JPRS-Pcol-00002734
Title: An assessment of the erosive potential of commonly used Indian spices
Category: Pharmacology
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    Introduction: Spices are an important part of Indian cooking. They not only increase the flavor of food but also have several medicinal and antibacterial properties. However, these spices can lower the pH of the mouth thereby causing erosion of the teeth. This study aims at assessing the erosive potential of the spices which are commonly used. Materials and Methods: Five extracted lower molars were chosen, and five commonly used spices were selected - chili powder, turmeric powder, cumin powder, coriander powder, and garam masala. 5 g of each individual spice powder was mixed with 50 ml of water to obtain an aqueous solution. The obtained mixture was stirred vigorously to get a homogenous solution. One tooth was immersed in each homogenous spice solution and left undisturbed for a period of 10 days. After 10 days the tooth was removed from the solution the iodide permeability test was used to evaluate the erosion of the teeth. Results: According to our study turmeric powder has the highest erosive potential whereas coriander powder had the least erosive effect. Conclusion: All the spices had an erosive effect on the tooth immersed in them; hence, we should consume all spices with caution.

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    Author(s) Name:

    Samrithi Yuvaraj, S. Delphine Priscilla Antony*

    Affiliation(s) Name:

    1 Department of Conservative Dentistry and Endodontics, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, Tamil Nadu, India,

    2 Department of Conservative and Endodontics, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, Tamil Nadu, India

    *Corresponding author: S. Delphine Priscilla Anthony,Department of Conservative Dentistry and Endodontics, 162, Poonamallee High Road, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai – 600 077, Tamil Nadu, India.

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    Author:

    Samrithi Yuvaraj, S. Delphine Priscilla Antony*

    Title:An assessment of the erosive potential of commonly used Indian spices
    Journal:Drug Invention Today
    Vol(issue):10 (Sept [ Special Issue 1 ])
    Year:2018
    Page No: (2752-2755)
  • Experimental Methods Keywords

    Methodology:Dental erosion, Diet modification, pH
    Research Materials:Indian spices

Keywords

Dental erosion Diet modification Indian spices pH

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