Controlling of Oral Pathogens and Anti-Inflammatory Activity of Copper Oxide Nanoparticles Synthesized Using Cymbopogon citratus and Zingiber officinale

Introduction: Green chemistry is considered a preferable alternative to hazardous chemical compounds when it comes to producing non-toxic nanomaterials. Copper Oxide Nanoparticles (CuONPs) are well-known for its antimicrobial, anti-carcinogenic and anti-inflammatory properties. Lemongrass is essential for immunological health and infection prevention. Ginger is known for its antibacterial properties and it is thought to reduce nausea and improve absorption by facilitating the passage of food from the stomach to the small intestine. Objectives: The primary aim of the study is to evaluate the antioxidant, anti-inflammatory and antimicrobial properties of the prepared copper oxide nanoparticles. Materials and Methods: The free radical scavenging ability of the prepared CuONPs was investigated using DPPH and Hydrogen peroxide radical scavenging assay. The anti-inflammatory capability of synthesized CuONPs was examined using Bovine serum albumin and Egg albumin denaturation assay. The bactericidal and bacteriostatic effect of the prepared CuONPs was analysed with time kill curve assay. Results: The result shows that the prepared CuONPs possess significant antioxidant and anti-inflammatory activity at the highest concentrations of 50 μL. The synthesized copper oxide nanoparticles are found to possess excellent bactericidal activity at the 100 μL concentrations compared to standard amoxyrite against the tested oral pathogens. Conclusion: The prepared nanoparticles are found to possess strong antioxidant; anti-inflammatory and bactericidal effect and the activity is concentration dependent.