Evaluation of the efficacy of a charcoal-based tooth whitening dentifrice on coffee stains: an in vitro study.

Background: Charcoal-based preparations have recently gained popularity, particularly in oral hygiene products such as tooth whitening dentifrices, owing to their abrasive and adsorptive properties. The present in vitro study evaluates the efficacy of a charcoal-based tooth whitening dentifrice compared with a non-charcoal-based whitening dentifrice in removing coffee stains on tooth surfaces. Methods: Thirty-three human extracted tooth specimens were randomly assigned to 1 of 3 study groups: Group 1 (charcoal-based whitening dentifrice [CBWD]), Group 2 (non-charcoal-based whitening dentifrice [NCBWD]), and Group 3 (distilled water [DW]). All tooth specimens were immersed in a prepared coffee extract for 4 weeks to facilitate staining and then mounted on blocks where they were brushed with an electric toothbrush daily for 8 seconds with 1 of the 2 allocated dentifrices or with DW for 4 weeks following staining. Spectrophotometric analysis was conducted using the CIELAB system to measure the L*, a*, and b* values at 3 time points: before staining, after staining, and following the brushing protocol. These values were used to calculate the colour change (ΔE) between time points. Results: Following the coffee staining, the tooth samples' whiteness (ΔL) decreased with the overall colour change (ΔE). Next, there was a significant improvement in the degree of tooth whiteness (ΔL) values following the brushing protocol in all 3 groups (p = 0.003), with the greatest improvement occurring in the CBWD group. However, the overall colour change (ΔE) was not significantly different between the groups. Conclusion: CBWD, NCBWD, and DW were effective in removing coffee stains from the tooth surface. However, the amount of colour change (ΔE) produced by CBWD was not significantly different from NCBWD or DW.

Introduction: Les préparations à base de charbon ont récemment gagné en popularité, en particulier dans les produits d'hygiène buccale comme les dentifrices blanchissants, en raison de leurs propriétés d'abrasion et d'adsorption. La présente étude in vitro évalue l'efficacité d'un dentifrice blanchissant à base de charbon par rapport à un dentifrice blanchissant sans charbon pour éliminer les taches de café sur la surface des dents. Méthodes: Trente-trois spécimens de dents humaines extraites ont été répartis aléatoirement dans 3 groupes d'étude : groupe 1 (dentifrice blanchissant à base de charbon [DBBC]), groupe 2 (dentifrice blanchissant sans charbon [DSC]) et groupe 3 (eau distillée [ED]). Tous les spécimens de dents ont été immergés dans une préparation de café pendant 4 semaines pour permettre la coloration, puis montés sur des blocs où ils ont été brossés quotidiennement à la brosse à dents électrique pendant 8 secondes avec l'un des deux dentifrices testés ou avec de l'eau distillée pour une période de 4 semaines après la coloration. Une analyse spectrophotométrique a été effectuée à l'aide du système CIELAB pour mesurer les valeurs L*, a* et b* à 3 moments précis : avant la coloration, après la coloration et après le protocole de brossage. Ces valeurs ont été utilisées pour calculer le changement de couleur (ΔE) entre les moments précis. Résultats: Après la coloration du café, la blancheur des échantillons de dents (ΔL) a diminué en raison du changement global de couleur (ΔE). Ensuite, il y a eu une amélioration significative du degré de blancheur des dents (ΔL) suivant le protocole de brossage dans les 3 groupes (p = 0,003), la plus grande amélioration ayant eu lieu dans le groupe DBBC. Toutefois, le changement global de couleur (ΔE) n'était pas significativement différent d'un groupe à l'autre. Conclusion: Les DBBC, DSC et l'ED se sont montrés efficaces pour éliminer les taches de café sur la surface des dents. Toutefois, le changement de couleur (ΔE) produit par le DBBC n'était pas significativement différent de celui produit par le DSC ou l'ED.

Is dental plaque the only etiological factor in Amlodipine induced gingival overgrowth? A systematic review of evidence.

BACKGROUND: Amlodipine, a dihydropyridine calcium channel blocker (CCB) is commonly prescribed for cardiovascular conditions. Its administration may produce an uncommon adverse oral manifestation, the gingival overgrowth (GO). Lately, there has been an increase in the rate of GO in patients on amlodipine therapy. The current systematic review was undertaken to evaluate the evidence on plausible risk factors involved in amlodipine induced gingival overgrowth (AIGO). MATERIAL AND METHODS: Literature search was conducted in the databases like Pubmed (Medline), Scopus and Google Scholar to include the original research articles related to etio-pathogenesis of AIGO. RESULTS: About 270 documents were identified through primary search, of which 13 original research articles were included. Most common risk factor for AIGO was administration of amlodipine in subjects with poor plaque control. However, high dosage of drug, duration of therapy and inherent genetic susceptibility were recognized as other plausible risk factors. CONCLUSIONS: It was concluded that AIGO is no longer a rare phenomenon. It is therefore imperative for the physician to identify and inform patients, about the risk factors associated with the overgrowth at the initiation of therapy. This would prevent the development of GO's and improve the patient's quality of life. Key words:Amlodipine, calcium channel blockers, gingival overgrowth, hypertension.

Green tea: a novel functional food for the oral health of older adults.

Functional foods are foods with positive health effects that extend beyond their nutritional value. They affect the function of the body and help in the management of specific health conditions. Green tea, a time-honoured Chinese herb, might be regarded as a functional food because of its inherent anti-oxidant, anti-inflammatory, antimicrobial and antimutagenic properties. They are attributed to its reservoir of polyphenols, particularly the catechin, epigallocatechin-3-gallate. Owing to these beneficial actions, this traditional beverage was used in the management of chronic systemic diseases including cancer. Recently, it has been emphasized that the host immuno-inflammatory reactions destroy the oral tissues to a greater extent than the microbial activity alone. Green tea with its wide spectrum of activities could be a healthy alternative for controlling these damaging reactions seen in oral diseases, specifically, chronic periodontitis, dental caries and oral cancer, which are a common occurrence in the elderly population.