Cranberry-Enhanced Dental Resin Shows Improved Strength and Hardness

Jenn Hoskins
2nd July, 2024

Cranberry-Enhanced Dental Resin Shows Improved Strength and Hardness

Image Source: Natural Science News, 2024

Key Findings

  • The study by SRM Dental College, Chennai, India, explored adding cranberry extract to PMMA denture base resin to improve its properties
  • Adding up to 2% cranberry extract did not significantly change the flexural strength of the denture material
  • However, the microhardness of the denture material decreased significantly with the addition of cranberry extract
The elderly population faces significant challenges in maintaining oral health, particularly those who wear removable dentures. Denture stomatitis and prosthesis breakage are common issues, often leading to discomfort and a decline in the quality of life. The recent study conducted by SRM Dental College, Chennai, India, aimed to address these problems by evaluating the flexural strength and microhardness of self-cured polymethyl methacrylate (PMMA) denture base resin after incorporating cranberry extract as an antimicrobial agent[1]. The study is particularly relevant given the increasing geriatric population and the associated rise in dental prosthetic needs. Previous research has indicated that the prosthetic status of elderly individuals is generally poor, with a significant number requiring complete or partial dentures[2]. Moreover, the loss of teeth and inadequate prosthetic solutions can lead to nutritional deficiencies and other health issues[3]. Therefore, improving the material properties of dentures can have a substantial impact on the overall well-being of elderly patients. In this experimental in vitro study, frozen cranberry fruits were subjected to an extraction process using aqueous solvents. The lyophilized extract was then added to the polymer of self-cure PMMA denture base resin in varying proportions: 0%, 0.5%, 1.0%, 1.5%, and 2.0% dry weight/wt. The study comprised one control group (0% cranberry) and four test groups (0.5% to 2% cranberry), with a total of 100 samples. A three-point bending test was conducted to evaluate the flexural strength of fifty samples, while the surface of fractured samples was analyzed using a scanning electron microscope (SEM). Microhardness was assessed using the Vickers hardness test. The results showed that the flexural strength of the PMMA resin ranged from 66.80 to 69.28 MPa, with no statistically significant difference observed between the groups (P > 0.05). SEM evaluation revealed uniformly dispersed strands of cranberry extract in the PMMA matrix, with fewer voids seen at higher concentrations. However, the Vickers microhardness value significantly decreased from 15.96 in the control group to 14.57 with 2% cranberry addition (P < 0.05). These findings suggest that incorporating cranberry extract into self-cure PMMA denture base resin up to 2% does not compromise the flexural strength of the material. However, it does result in a significant decrease in microhardness. This reduction in microhardness could potentially affect the longevity and wear resistance of the dentures, although further studies are needed to confirm this. The study aligns with previous findings that highlight the need for improved prosthetic materials for the elderly. For instance, earlier research has shown that partial dentures can be a source of plaque accumulation, leading to periodontal disease and caries[4]. By incorporating antimicrobial agents like cranberry extract, it may be possible to mitigate these issues, although the trade-off in microhardness must be carefully considered. Furthermore, the study contributes to the ongoing debate about the nutritional impact of denture use. Previous research has indicated that partial denture wearers tend to have better nutritional status compared to non-denture wearers, while complete denture wearers often consume less meat and fish[5]. By improving the antimicrobial properties of denture materials, it may be possible to enhance the overall health and nutritional status of elderly denture wearers. In conclusion, the study by SRM Dental College provides valuable insights into the potential benefits and limitations of incorporating cranberry extract into PMMA denture base resin. While the antimicrobial properties of cranberry extract could help reduce the incidence of denture stomatitis and other oral health issues, the decrease in microhardness warrants further investigation. As the elderly population continues to grow, ongoing research and innovation in dental prosthetics will be crucial to improving their quality of life.

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References

Main Study

1) Evaluation of flexural strength and microhardness in Vaccinium macrocarpon (cranberry)-added self-cure polymethyl methacrylate dental resin: An in vitro study.

Published 1st July, 2024

https://doi.org/10.4103/jips.jips_25_24

Related Studies

2) To evaluate the status and need for dental prosthesis among the geriatric population of Central India reporting to the dental colleges.

https://doi.org/10.4103/jfmpc.jfmpc_316_20

3) Epidemiological survey on edentulousness.

Journal: The journal of contemporary dental practice, Issue: Vol 13, Issue 4, Jul 2012

4) Treatment planning considerations in the older adult with periodontal disease.

https://doi.org/10.1111/prd.12383

5) Denture Wearing and Malnutrition Risk Among Community-Dwelling Older Adults.

https://doi.org/10.3390/nu12010151


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