In vitro Comparative Study on the Effect of Carbonated Beverages on Dental Enamel
| Autor: | Stefan Manea, Oana Alexandrescu, Anamaria Florescu, Monica Banita, Cornelia Bîcleşanu, Anna Maria Pangica, Dawod Nazem |
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| Rok vydání: | 2018 |
| Předmět: |
Process equipment
Chemistry Materials Science (miscellaneous) Process Chemistry and Technology Dental enamel General Engineering General Chemistry General Medicine Pulp and paper industry General Biochemistry Genetics and Molecular Biology stomatognathic diseases stomatognathic system Petrochemistry Materials Chemistry General Pharmacology Toxicology and Pharmaceutics |
| Zdroj: | Revista de Chimie. 68:2823-2828 |
| ISSN: | 2668-8212 0034-7752 |
| DOI: | 10.37358/rc.17.12.5986 |
| Popis: | In recent decades, significant worldwide increase in the consumption of acidic beverages, such as soft drinks and fresh fruit extended to all categories of consumers but especially to young people. The purpose of this study is to demonstrate the effect of some of the most consumed beverages on dental enamel in order to draw an alarm signal. The study was performed in vitro on 18 extracted teeth. Half of the coronary enamel was covered with a nail polish, then the teeth were submerged in hermetic containers with the most commonly used beverages: Coca Cola, sugar-free Coca Cola, orange juice, red wine, green tea, Red Bull for one hour, one day, 3 days and 7 days. Evaluation of the samples at one hour, one day and 3 days was performed by examination at the optical microscope. After 7 days, the insulating nail polish was removed and the microstructure of the enamel exposed and not exposed to acidic action, was examined under the scanning electronic microscope (SEM). Results showed that because of the high acidity of the beverages used in the study, the surface of the enamel showed prisms changes, structural loss of the enamel, which can lead to cracks and structural disintegration with the reduction of the physical and mechanical properties of the enamel. The results obtained in this in vitro study should be reinterpreted and associated with the in vivo situation where biological factors such as bacterial plaque and saliva buffering capacity are likely to reduce the potential for erosion of beverages. Consequently, enamel erosion may be lower compared to the measurements found in this study. |
| Databáze: | OpenAIRE |
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