Garlic’s pungent smell may not make it an obvious candidate for a mouthwash, but a new review suggests the bulb’s extract could offer a promising antimicrobial alternative to chlorhexidine.
The findings, published this month in the Journal of Herbal Medicine, highlight growing interest in plant-based formulations as concerns mount over side-effects and long-term antimicrobial resistance associated with chlorhexidine — the long-recognized gold-standard chemical mouthwash.
The authors reviewed clinical and laboratory studies assessing garlic extract’s antimicrobial performance and found that higher concentrations demonstrated effectiveness comparable to chlorhexidine.
“Garlic extract can serve as a viable alternative to chlorhexidine, especially at higher concentrations,” they wrote. “However, side effects such as burning sensation and unpleasant taste may affect patient adherence. Further clinical studies with larger samples and longer follow-up are needed to confirm effectiveness and improve clinical applicability.”
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Garlic in dental applications?
Garlic extract has already been researched in several dental applications, including denture stomatitis, dentinal tubule disinfection, and intracanal medication.
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According to the review, numerous studies report antimicrobial effects against a broad range of oral bacteria, fungi and viruses. “Antimicrobial mouthwashes constitute an essential adjunct element in oral and dental care … in the management of gingivitis, dental caries, periodontal diseases, [and] halitosis,” the authors noted.
Garlic also has a long history in traditional medicine. The U.S. National Center for Complementary and Integrative Health reports that it is commonly promoted as a dietary supplement for cardiovascular health, immune support and other systemic benefits, while also used topically in some cultures.
The findings come as global demand for garlic continues to rise. Spherical Insights & Consulting estimates the worldwide garlic market, valued at US$21.64 billion in 2023, will reach nearly US$35.74 billion by 2033, driven by consumer interest in natural health products and flavour-forward foods.