NDLI: Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching

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Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching

Content Provider	Scilit
Author	Berger, Sandrine Bittencourt Coelho, Alessandra Sanchez Oliveira, Valéria Aparecida Pessatti Cavalli, Vanessa Giannini, Marcelo
Copyright Year	2008
Description	Concern has been expressed regarding the staining of enamel surface by different beverages after bleaching. This study investigated the influence of 35% hydrogen peroxide bleaching agents on enamel surface stained with wine after whitening treatments. Flat and polished bovine enamel surfaces were submitted to two commercially available 35% hydrogen peroxide bleaching agents or kept in 100% humidity, as a control group (n = 10). Specimens of all groups were immersed in red wine for 48 h at 37°C, immediately, 24 h or 1 week after treatments. All specimens were ground into powder and prepared for the spectrophotometric analysis. Data were subjected to two-way analysis of variance and Fisher's PLSD test at 5% significance level. The amount of wine pigments uptake by enamel submitted to bleaching treatments was statistically higher than that of control group, independently of the evaluation time. Results suggested that wine staining susceptibility was increased by bleaching treatments.
Related Links	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4327694/pdf http://www.scielo.br/pdf/jaos/v16n3/07.pdf
Ending Page	204
Page Count	4
Starting Page	201
ISSN	16787757
e-ISSN	16787765
DOI	10.1590/s1678-77572008000300007
Journal	Journal of Applied Oral Science
Issue Number	3
Volume Number	16
Language	English
Publisher	FapUNIFESP (SciELO)
Publisher Date	2008-06-01
Access Restriction	Open
Subject Keyword	Journal of Applied Oral Science Microscopic Research Hydrogen Peroxide Tooth Bleaching Dental Enamel
Content Type	Text
Resource Type	Article
Subject	Dentistry Medicine

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