Introduction: This study aimed to assess the anti-inflammatory effects of mouthwash with ginger(Zingiberofficinale) and rose(Rosa damascena). Methods: Rose and ginger extraction was performed using cold water and hot water. The concentration gradient of extracts was prepared using egg albumin and phosphate-buffered saline. The extract was incubated in a water bath at 37°C for 15 min and was heated at 70°C for 5 min. One nonsteroidal anti-inflammatory drug and one steroid were used as reference drugs. The percentage inhibition of protein denaturation was calculated. Results: The inhibition rate of egg albumin denaturation for water extraction increased gradually with concentration. Significantly higher inhibition of rose and ginger mouthwash at the concentration of 50μl. Conclusion: The Ginger and rose mouthwash has an anti-inflammatory property with an increase concentration in egg albumin denaturation method and showed significantly more potent effect.

Albumin denaturation, anti-inflammatory activity, Zingiberofficinale, Rosa damascena.