Garlic’s punch has purpose: Study finds mouthwash made with it kills germs effectively

“Chlorhexidine is widely regarded as the gold standard, yet it comes with side effects and concerns about resistance,” the authors noted, adding that garlic, already known for its natural antimicrobial punch, is emerging as a promising contender.

Analysis in clinical settings

The findings are based on a systematic analysis of the effectiveness of garlic extract in clinical settings when directly compared to chlorhexidine and whether it could actually be used as a natural substitute. The researchers structured their clinical strategy using the PICO framework and PRISMA 2020 criteria to ensure transparency.

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In their initial search, 389 scholarly papers from six major databases were found; 13 more were added by manual citation checks. Only five papers were found to be appropriate for assessment after duplicates were eliminated and stringent criteria were used.

Comparable to chlorhexidine.

These selected trials and clinical studies varied in design but generally showed low to moderate bias. Across them, higher-concentration garlic mouthwashes delivered antimicrobial results similar to chlorhexidine.

Effectiveness, however, differed based on concentration levels and how long the mouthwash was used. Some trials showed that chlorhexidine better maintained plaque or salivary pH, while others found garlic more effective at specific strengths. Patient comfort was a recurring downside; garlic rinses often caused a stronger burning sensation.

 Garlic side effects are milder than chemicals

Despite the irritation and strong odour linked to garlic-based formulations, the researchers observed that its side effects were typically milder than those seen with synthetic agents. Comfort and taste, they noted, may influence whether patients are open to switching from chlorhexidine.

Even so, the review highlighted “significant reductions in bacterial counts from baseline,” supporting garlic extract as a potential substitute in select cases. The authors caution that larger clinical trials with longer follow-ups are still needed before garlic can be positioned as a true alternative to chlorhexidine, which remains the benchmark.

 Garlic’s long-standing medicinal legacy

Allicin gives garlic most of its antibacterial and antifungal properties, and the compound has long been prized for its antimicrobial power. Garlic is frequently used as a spice and herb, despite being classified as a vegetable.

China accounted for around 80 per cent of production and consumption in 2024, when global consumption reached about 30 million metric tonnes. The market for garlic extract surpassed $15 billion in that same year, indicating a rise in demand for natural wellness products.

 Garlic in real-world dental practice

Many over-the-counter health treatments already contain extracts from garlic. Antimicrobial mouthwashes are still essential for preventing diseases like gingivitis, dental caries, periodontal disease, and halitosis, as the review notes.

The researchers also noted that garlic extract has demonstrated activity against various bacteria, fungi, and viruses in prior studies. Its potential roles have been explored in denture-related infections, intracanal disinfection, and other dental treatments.

The authors said standardised clinical research is needed to confirm how well garlic works in real-world dental practice. Until then, they warn, gaps remain in the evidence supporting garlic as a mainstream antimicrobial therapy.