Abstract
EFFECT OF APPLE ON TOTAL ANTIOXIDANT CAPACITY OF SALIVA (AN IN VIVO STUDY)

Dr. Nikhitha Aswath. P*,  Prof. Dr. Vabitha Shetty and Prof Dr. Amitha M. Hegde

ABSTRACT

Aims and Objective: Oxidative stress may play an important role in the onset and the development of several inflammatory oral pathologies and dental caries may also be included. Apples contain very high content of phytochemicals accounting to their high antioxidative property. Methodology: 50 children aged between 6-11were selected to participate in the study. Total Antioxidant Capacity (TAC) of saliva before and after the consumption of Kashmiri apple was determined using spectrophotometer. Results: In our study the TAC of saliva significantly increased from a baseline value of 0.934685 μM/L to 1.460478 μM/L 20min after consumption of apple. Conclusion: Natural substitutes like apple increases the antioxidant capacity of saliva and could help prevent or reduce the oxidative stress present due to an already established pathology.

Keywords: Saliva, Total Atioxidant Capacity, Apple.


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