Assessment of Antibacterial Effect of Ozonated Olive Oil Gel on Subgingival Anaerobic Bacteria in Moderate Chronic Periodontitis Clinical, Microbiological and Radiographic Study. | ||
| Mansoura Journal of Dentistry | ||
| Article 3, Volume 7, Issue 1, January 2020, Pages 11-13 PDF (284.26 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/mjd.2020.199161 | ||
| Abstract | ||
| Aim: This study evaluates the effect of subgingival application of ozonated olive oil gel as an adjunct to scaling and root planning(SRP) in moderate chronic periodontitis . Subjects and methods: Thirty participants were involved in this study. fifteen subjects with moderate chronic periodontitis as study cases, and other fifteen healthy subjects were introduced in the study as a negative control group. a split mouth randomized clinical study was conducted in 15 patients with moderate chronic periodontitis receiving scaling and root planning alone in randomly selected quadrents and scaling and root planning associated with subgingival application of ozonated olive oil gel in the other quadrants. Periodontal Clinical parameters , plaque sample were performed at baseline, 1 month for all patients while the panoramic radiograph was taken for chronic periodontitis patients only. Plaque Samples were cultured anaerobically for detection of p.gingivalis and p.intermedia Results: scaling and root planning combined with Ozonated olive oil gel showed no advantages in improving the clinical parameters except for Plaque index , no effect on alveolar bone level but it showed more favorable results microbiologically . Conclusion: Hence, adjunctive application of ozonated olive oil gel represents a promising natural product | ||
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