Impact of Wine Polyphenols on the Inflammatory Profile of Induced Apical Periodontitis in Rats.

INTRODUCTION

This study evaluated the impact of dealcoholized red wine polyphenols on the inflammation and lesion volume associated with apical periodontitis (AP) in rats.

METHODS

Thirty-two Wistar rats receiving AP induction were arranged as follows: Control Group, Dealcoholized Red Wine Group (DRW), Red Wine Group, and Alcohol Group (ALC). Solutions were administered daily in a volume of 4.28 mL/kg via gavage for 45 days. Mandibles and maxillae were removed for histologic, immunohistochemical (IL-1β, IL-10, tumor necrosis factor-alpha, receptor activator of nuclear factor κB ligand, osteoprotegerin [OPG], and tartrate-resistant acid phosphatase), and micro-computed tomography analyses of the AP site. A statistical analysis was performed with a significance level of 5%.

RESULTS

Inflammation and TRAP-positive cell count were similar for DRW and Red Wine Group, but lower when compared to Control Group and ALC (P < .001). The immunohistochemical expression of OPG was higher for DRW than for ALC (P < .05). A larger lesion volume was observed in ALC compared to other groups (P < .001).

CONCLUSIONS

Prophylactic administration of dealcoholized red wine significantly reduced inflammation, decreased the number of TRAP-positive cells, enhanced OPG expression, and reduced lesion volume compared to water and alcohol solutions.