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

A research team evaluated the effect of red wine consumption or its polyphenols on the inflammation/resorption processes associated with apical periodontitis in rats.
Thirty-two three-month-old Wistar rats had apical periodontitis induced in four first molars and were then arranged into four groups: control (C)-rats with apical periodontitis; wine (W)-rats with apical periodontitis receiving 4.28 ml/kg of red wine; resveratrol+quercetin (R+Q)-rats with apical periodontitis receiving 4.28 ml/kg of a solution containing 1.00 mg/L of quercetin and 0.86 mg/L of resveratrol and alcohol (ALC)-rats with apical periodontitis receiving the alcoholic dose contained in the wine. The oral gavage treatments were administered daily, from day 0 to day 45. On the 15th day, apical periodontitis was induced, and on the 45th day, the animals were euthanized. Histological, immunohistochemical (RANKL, OPG, TRAP, IL-10, TNF-⍺ and IL-1β) and micro-computed tomography for bone resorption analysis were performed in the jaws.
The median score of the inflammatory process was significantly lower in the resveratrol+quercetin group compared to the Control group and the Alcohol group, and not different from the Wine group. The immunolabeling for OPG was significantly higher in the resveratrol+quercetin group compared to all groups; the same was observed for IL-10 (p = .0185), different from groups C and ALC. The resveratrol+quercetin group had the lowest TRAP cell count followed by the Wine group, both inferior to Control group and Alcohol group. The lowest bone resorption value was in the resveratrol+quercetin group significantly lower than the Control group. The Wine group and resveratrol+quercetin group had less bone resorption compared to the Alcohol group.
The study results demonstrated that red wine administration to rats for 15 days before induction of apical periodontitis decreased inflammation, TRAP marking and periapical bone resorption compared to alcohol. Resveratrol-quercetin administration reduced the inflammatory process in apical periodontitis, periapical bone resorption, and altered the OPG, IL-10 and TRAP expression compared to the control group and the alcohol group.
Source: Dal-Fabbro R, Cosme-Silva L, Rezende Silva Martins de Oliveira F, Capalbo LC, Plazza FA, Ervolino E, Cintra LTA, Gomes-Filho JE. Effect of red wine or its polyphenols on induced apical periodontitis in rats. Int Endod J. 2021 Sep 17..