Effect of red wine or its polyphenols on induced apical periodontitis in rats

Aim To evaluate the effect of red wine consumption or its polyphenols on inflammation/resorption processes associated with apical periodontitis in rats. Methodology Thirty-two three-month-old Wistar rats had induced four first molars and were then arranged into groups: control (C)—rats periodontitis; (W)—rats receiving 4.28 ml/kg wine; resveratrol+quercetin (R+Q)—rats a solution containing 1.00 mg/L quercetin 0.86 resveratrol alcohol (ALC)—rats alcoholic dose contained wine. The oral gavage treatments administered daily, from day 0 to 45. On 15th day, was induced, 45th animals euthanized. Histological, immunohistochemical (RANKL, OPG, TRAP, IL-10, TNF-⍺ IL-1β) micro-computed tomography for bone resorption analysis performed jaws. Kruskal–Wallis Dunn's test nonparametric data, anova Tukey's parametric p < .05. Results median score inflammatory process significantly lower R+Q group (1) compared C (2) (p = .0305) ALC (3) .0003) groups, not different W (1.5) group. immunolabeling OPG higher .0054) all groups; same observed IL-10 .0185), groups ALC. lowest TRAP cell count .0001), followed by group, both inferior groups. value (0.50mm3 ± 0.21mm3), .0292) than (0.88mm3 0.10mm3). (0.60 mm3 0.25 mm3) less (0.97 0.22 mm3), .0297 .0042, respectively. Conclusion Red administration 15 days before induction decreased inflammation, marking periapical alcohol. Resveratrol-quercetin reduced periodontitis, resorption, altered expression