Comparative Evaluation of 4% Cranberry Gel And 1% Chlorhexidine Gel as an Adjunct to SRP in Gingivitis Patients.

Abstract

Introduction - Cranberry, a native North American fruit, has lately come into spotlight owing to its multiple beneficial effects on periodontal health. Aim - To evaluate the anti-inflammatory and anti-plaque efficacy of 4% Cranberry gel as an adjunct to SRP in generalized moderate to severe gingivitis patients. Methodology - 30 subjects with age range of 17 to 60 years, with moderate to severe gingivitis were chosen for study, After Phase-I therapy, the subjects were randomly allocated to 2 groups: Group 1(Test)(n=15)–4% cranberry gel and Group 2(Control)(n=15)–1% chlorhexidine gel (Hexigel®). Subjects were instructed to apply the pea sized amount of gel topically on the gingival surface, two times a day after brushing and to keep it for 5 minutes during 14-day period. The clinical outcomes plaque index gingival index and modified sulcular bleeding index were recorded at baseline, 7 th day and 21st day. Using ttest, statical analysis was performed. Results – Both the group that received Cranberry gel and Hexi gel showed significant improvement in clinical parameters after 7 th and 21st days. However, on inter group comparison, there was no significant difference between two groups. Conclusion – The 4% Cranberry gel as well as 1% Hexi gel were seen to be similarly efficient in generalized moderate to severe gingivitis patients