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Abstract 

Dental caries is a widespread infectious disease influenced by bacterial activity, dietary factors, and host 

susceptibility. Community water fluoridation has been a key public health measure for caries prevention, 

particularly in children. The optimal fluoride concentration in drinking water (0.7 mg/L) balances caries 

reduction with minimal fluorosis risk. This study assessed fluoride levels in drinking water and their 

correlation with dental caries in primary school children in Gharyan, Libya. A cross-sectional study was 

conducted on 350 children (aged 7–10 years) from urban and rural schools in Gharyan. Water samples from 

five stores and one groundwater source were analyzed for fluoride concentration using an ion-selective 

electrode. Dental caries was assessed using the dmft/DMFT index. Fluoride levels in water stores were 

negligible (0.0–0.1 mg/L), while unfiltered groundwater exhibited high concentrations (6.0–7.0 mg/L), 

exceeding WHO guidelines (1.5 mg/L). The low fluoride availability in most drinking sources suggests 

limited caries-preventive effects from water fluoridation in this region. The study highlights insufficient 

fluoride exposure in Gharyan’s public water supply, potentially contributing to higher caries prevalence. 

Further research is needed to evaluate alternative fluoride delivery methods and assess groundwater safety 

to optimize oral health outcomes.

Keywords. Fluoride Concentration, Drinking Water, Dental Caries, Primary School.

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Chamomile (Matricaria chamomilla L.) is a medical plant known for its antioxidant properties, which are attributed to bioactive compounds such as flavonoids and terpenoids. The study aimed to compare the antioxidant efficacy of natural chamomile with three commercial brands, A (Italian chamomile (Sonny)), B (Italian chamomile (Restora)), and C (German chamomile (UTZ)) available in Libyan markets. Methanol extracts of all samples were prepared by maceration, and antioxidant activity was evaluated using the DPPH radical scavenging assay. All data were expressed as mean ± standard deviation (SD). Statistical analysis was performed using one-way ANOVA, with A p-value < 0.05, which was considered statistically significant. Results revealed significant differences in IC50 values, with natural chamomile exhibiting the highest potency (IC50 = 3.35 mg/ml ± 0.055), followed by Brand A (IC50= 3.56 mg/ml ± 0.04) and Brand C (3.88 mg/ml ± 0.21). Brand B showed the weakest activity (IC50= 5.01 mg/ml ± 0.04). The statistical analysis confirmed the superiority of natural chamomile over commercial variants. Our findings suggest that processing methods, storage conditions, or potential additives in commercial products may degrade bioactive compounds, reducing antioxidant efficacy. This study highlights the advantage of minimally processed natural chamomile for optimal antioxidant benefits, and it underscores the implications for consumer choice and quality control in the manufacturing of herbal products.