Effect of antioxidant on tooth sensitivity after bleaching.
antioxidant
bleaching
sensitivity
sodium ascorbate
Journal
Journal of esthetic and restorative dentistry : official publication of the American Academy of Esthetic Dentistry ... [et al.]
ISSN: 1708-8240
Titre abrégé: J Esthet Restor Dent
Pays: England
ID NLM: 101096515
Informations de publication
Date de publication:
21 Dec 2023
21 Dec 2023
Historique:
revised:
10
12
2023
received:
02
10
2023
accepted:
11
12
2023
medline:
22
12
2023
pubmed:
22
12
2023
entrez:
22
12
2023
Statut:
aheadofprint
Résumé
This study aimed to investigate the effect of antioxidant (sodium ascorbate) on tooth sensitivity after two in-office bleaching techniques (light-activated and chemical bleaching). Ten patients aged 18-25 were bleached in four groups according to bleaching materials and/or antioxidant used. Group A: Maxillary right quadrant received light-activated bleaching with antioxidant. Group B: Maxillary left quadrant received light-activated bleaching without antioxidant. Group C: Mandibular right quadrant received chemical bleaching without antioxidant. Group D: Mandibular left quadrant received chemical bleaching with antioxidant. The tooth sensitivity was recorded using Numerical Rating Scale (NRS) and Schiff Scale (SS) immediately after treatment, 1 day, 1 week, 2 weeks, and 1 month follow-up periods. Group B exhibited higher sensitivity values than Group A. This difference was statistically significant on the first day after treatment (p = 0.027* in NRS and p = 0.046* in SS). Furthermore, antioxidant incorporation in Group D led to a reduction in teeth sensitivity values compared to Group C. This disparity was highly significant on the first day after treatment (p = 0.001* in NRS and p < 0.001** in SS). The antioxidant (10% sodium ascorbate) reduces the intensity of tooth sensitivity at the different follow-up periods, especially after 1 day from bleaching. Using 10% sodium ascorbate after bleaching is advisable to reduce post-operative tooth sensitivity.
Types de publication
Journal Article
Langues
eng
Informations de copyright
© 2023 Wiley Periodicals LLC.
Références
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