Aim & Objectives: The aim of the present study was to evaluate the effect of Stevia rebaudiana bertoni on GCF glucose levels and GCF bio-markers in diabetic patients with periodontitis. Patients and methods: 19 subjects were participated in the study. Randomly, a quadrant was allotted as test site for placing Stevia gel and other quadrant was allotted as a control site for placing placebo in the gingival sulcus having PD≥ 5mm after performing thorough scaling and root planing. GCF samples was collected using sterile paper strips at baseline i.e., after scaling and root planing, 3 months and 6 months using intra-crevicular superficial method. GCF samples was eluted from the strips by placing them in Eppendorf tubes that contained 500 micro-litre of buffer and will be stored at -80℃ until analysis was done. The levels of GCF glucose and GCF bio-markers was evaluated by using commercially available ELISA kit. Results: Stevia gel was effective in decreasing the GCF glucose and increasing ghrelin levels in diabetic patients with periodontitis. There was significant difference in clinical parameters in both test and control groups. Conclusion: This study concluded that application of Stevia gel in gingival crevice may be of value in controlling diabetes and periodontitis at a time. Keywords: Diabetes, Periodontitis, Gingival crevicular fluid, Stevia rebaudiana, Ghrelin.

The authors have declared no competing interest.

NCT04381598

This study did not receive any funding

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Yes

The details of the IRB/oversight body that provided approval or exemption for the research described are given below:

Institutional ethics committee, SVS Insitute of Dental Sciences, Mahbubnagar, Telangana, India

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All data produced in the present study are available upon reasonable request to the authors