CLINICAL AND BIOCHEMICAL EFFECTS OF DARK CHOCOLATE IN MODERATE CHRONIC PERIODONTITIS

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ROODGARYAN ROSHANAK; JENABIAN NILOOFAR; MOGHADAMNIA ALI AKBAR; POURAMIR MAHDI; KHADIR FATEMEH

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Journal: Caspian Journal of Dental Research Year:2015 | Volume:4 | Issue:1 Page(s): 43-49

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Title

CLINICAL AND BIOCHEMICAL EFFECTS OF DARK CHOCOLATE IN MODERATE CHRONIC PERIODONTITIS

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Keywords

CHRONIC PERIODONTITISQ3

CACAOQ4

POLYPHENOLSQ4

ANTIOXIDANTSQ3

SALIVAQ2

LIPID PEROXIDATIONQ4

CLINICAL TRIALSQ4

RANDOMIZEDQ4

Abstract

Introduction: Antioxidant agents such as cocoa could have some benefits in treatment of inflammation including periodontitis. The aim of this study was to investigate the effects of cocoa consumption on moderate CHRONIC PERIODONTITIS.Materials & Methods: This single-blind RANDOMIZED clinical trial study was performed on 40 subjects who were randomly divided into two groups. Treatment group received 30 gr dark chocolate (78% cocoa) and control group received 22.5 gr white chocolate three times a day for 4 weeks. SALIVA samples were collected from patients at baseline and twenty-eight days after eating chocolate. Probing pocket depth (PPD), Gingival index (GI, Silness and Loe), Modified papillary bleeding index (MPBI, Barnett), Clinical attachment loss (CAL) were recorded at baseline and 2nd, 4th, 6th, 8th weeks later in ramfjord teeth. Total antioxidant capacity (TAC) and LIPID PEROXIDATION of SALIVA were estimated by Ferric reducing antioxidant power (FRAP) and Tiuborbituric acid reactive substances (TBARS) methods. Data of clinical parameters were analyzed using t-test and repeated measures test. Biochemical parameters were analyzed using t-test.Results: Intra-group comparison of clinical parameters demonstrated significant decrease in both groups (p<0.0001) and inter-group comparison showed significant decrease of MPBI in treatment group, (p<0.03). MPBI and GI were significantly decreased in treatment group compared to the control in the weeks of 4th, 6th and 8th, according t-test (GI4, P=0.008-GI6, P=0.008-GI8, P=0.009), (MPBI4, MPBI6, MPBI8, P<0.0001). Treatment group showed the increase in FRAP, (p<0.00001) and decrease in TBARS, (P<0.015) which were statically significant in compare with control group.Conclusion: Consuming dark chocolate could increase TAC and decrease LIPID PEROXIDATION, gingival bleeding and inflammation.

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APA: Copy

ROODGARYAN, ROSHANAK, JENABIAN, NILOOFAR, MOGHADAMNIA, ALI AKBAR, POURAMIR, MAHDI, & KHADIR, FATEMEH. (2015). CLINICAL AND BIOCHEMICAL EFFECTS OF DARK CHOCOLATE IN MODERATE CHRONIC PERIODONTITIS. CASPIAN JOURNAL OF DENTAL RESEARCH, 4(1), 43-49. SID. https://sid.ir/paper/250241/en

Vancouver: Copy

ROODGARYAN ROSHANAK, JENABIAN NILOOFAR, MOGHADAMNIA ALI AKBAR, POURAMIR MAHDI, KHADIR FATEMEH. CLINICAL AND BIOCHEMICAL EFFECTS OF DARK CHOCOLATE IN MODERATE CHRONIC PERIODONTITIS. CASPIAN JOURNAL OF DENTAL RESEARCH[Internet]. 2015;4(1):43-49. Available from: https://sid.ir/paper/250241/en

IEEE: Copy

ROSHANAK ROODGARYAN, NILOOFAR JENABIAN, ALI AKBAR MOGHADAMNIA, MAHDI POURAMIR, and FATEMEH KHADIR, “CLINICAL AND BIOCHEMICAL EFFECTS OF DARK CHOCOLATE IN MODERATE CHRONIC PERIODONTITIS,” CASPIAN JOURNAL OF DENTAL RESEARCH, vol. 4, no. 1, pp. 43–49, 2015, [Online]. Available: https://sid.ir/paper/250241/en

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