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- Title
An assessment of the erosive potential of commonly used Indian spices.
- Authors
Yuvaraj, Samrithi; Antony, S. Delphine Priscilla
- Abstract
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.
- Publication
Drug Invention Today, 2018, Vol 10, p2752
- ISSN
0975-7619
- Publication type
Academic Journal