Activity of Cloves, Cinnamon and Thyme Essential Oils Against Some Oral Bacteria

Background: Gastronomic natural flavors and spices have been used as both flavoring agents preservatives in food preparation for many years. They also utilized medical field their biological properties shown previous studies. Objective: The study aimed to evaluate the inhibitory effect of oil extracts from Cloves, Thyme, Cinnamon compared with ampicillin on some oral bacteria (Staphylococcus aureus, Streptococcus mutans, Lactobacillus spp., Pseudomonas aeruginosa, Proteus spp.). Method: Evaluation antibacterial herbal essential was performed using Agar well diffusion test. Its assessed against bacteria, which diagnosed laboratory by culturing enriched selective media biochemical Results: High cinnamon, clove Gram positive negative isolated aeroginosa, spp. comparing ampicillin. While thyme shows bacterial isolates except aeroginosa but less than effects other oils For Psedomonas aeruginosa result resistance Thyme while cloves cinnamon effect. Conclusions: a wide antimicrobial activity recorded superior (Proteus spp lactobacillus), competence action Staphylococcus aureus mutans novel resist may be promising management approach development antibiotic strain if instead antibiotic. Also, suggestion these orally provide degree protection cavity pathogens.