IMPACT OF AN ANTHOCYANIN - RICH BEVERAGE ON THE EFFECTIVENESS OF IN-OFFICE TOOTH BLEACHING: A RANDOMIZED CONTROLLED CLINICAL TRIAL

Resumo

Objective: to compare the bleaching effectiveness and the intensity of tooth sensitivity (TS) during in-office dental bleaching between patients consuming anthocyanin-rich beverage (Brazilian açaí) during treatment. Materials and methods: Sixty participants were randomly assigned to two groups based on anthocyanin-rich beverage consumption: the experimental group (EG), which consumed 100 mL of açai after dental bleaching, and the control group (CG), with no açai consumption (n = 30). The color change was measured at baseline, after each of the three in-office dental bleaching sessions (35% Hydrogen peroxide) and 7 days after the bleaching protocol using a Vita Classical shade guide and VITA Easyshade spectrophotometer (ΔE₀₀). A Visual Analogue Scale (VAS) (0–10) and a Numeric Rating Scale (NRS) (0–4) were used to record tooth sensitivity (TS) after each session. Statistical tests were performed with an alpha of 5%. Results: The consumption of anthocyanin-rich beverage did not interfere with the ∆E00 values, which were similar between the groups at the same evaluation times (p>0.05). Also, the consumption of anthocyanin-rich beverage during dental bleaching did not increase sensitivity measured by both the VAS and NRS (p>0,05). Conclusions: In conclusion, anthocyanin-rich beverage consumption did not impact the effectiveness of in-office tooth bleaching or levels of tooth sensitivity.

Keywords: Açai. Dentin sensitivity. Euterpe. Hydrogen peroxide. Tooth bleaching.