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.