Effectiveness of cabbage (Brassica Oleracea Var. Capitata L.) against streptococcus mutans, staphylococcus aureus and Porphyromonas gingivalis bacteria

Objective: This study examined the inhibition of green and purple cabbage against oral pathogenic bacteria and the theoretical benefits of nitrate in cabbage as a prebiotic material that supports oral and dental health and systemic health by lowering blood pressure Material and Method: This is laboratory experimental research with a post-test only control group design. Extraction of green cabbage and purple cabbage with the maceration process. The dilution was performed to achieve concentrations of 40%, 60%, 80%, and 100% for green cabbage and purple cabbage extracts. The inhibition testing of cabbage extract (Brassica Oleracea L. Var. Capitata L.) was conducted using the disc diffusion technique. Addition-ally, the observation and measurement of clear zone diameter were conducted in accordance with David and Stout (1971). Results: The diameter of clear zones on paper disks indicated the inhibitory strength of the extracts. Using Davis and Stout's categorization approach, both cabbage extracts showed strong to very strong antibacterial activity at higher doses (60%, 80%, and 100%). Positive controls using antibiotics (metronidazole for P. gingivalis, tetracycline for S. aureus, and amoxicillin for S. mutans) confirmed the extracts' efficacy, whereas negative controls revealed no inhibition. Conclusion: Cabbage (Brassica Oleracea L. Var. Capitata L.) promotes dental health. Green and purple cabbage extracts suppress Streptococcus mutans, Staphylococcus aureus, and Porphyromonas gingivalis. Nitrates in cabbage (Brassica Oleracea L. Var. Capitata L.) reduce blood pressure and improve oral and systemic health.