Histological evaluation of the ANTIOXIDANT effect of Vitamin E on reversing the negative impact of tartrazine on extraction socket healing. (Randomized controlled trial)

Abstract

One of a synthetic food dye which used worldwide is Tartrazine, it is an orange-colored, water soluble with a potential toxicological risk. Food or drinks containing tartrazine caused sensitivity symptoms. Vitamin E is an essential lipid-soluble vitamin and has well-established antioxidant properties which improve the proliferation, differentiation, and mineralization, and reduced apoptosis of osteoblastic cells. Aim of this study: to evaluate the effect of tartrazine and co-administration of vitamin E on post extraction socket using histological examination by light microscope. Materials and methods: Surgical extraction of mandibular first molars were done in a twenty one albino rats, the animals were randomly divided into 3 groups; group I (control), group II given tartrazine and group III given tartrazine and Vitamin E (treated group). The duration of the experiments was 14 days. Histological evaluation was done by H & E and Masson trichrome. Results: the bone healing of the extraction socket in the Vitamin E treated group was nearly the same as the control group. Conclusion: Vitamin E has a protective effect as an effective antioxidant on bone healing in post extraction socket and may be useful as a supportive agent in an endless array of dental surgeries.