The Effectiveness Ofproanthocyanidins Cacao Pods (Theobroma Cacao L) On Increasing Socket Epithelial Thickness Post Toothextraction in Wistar Rats

Abstract

Objective: The aim of this study was examine theeffectivenessof proanthocyanidins cacaopods (Theobroma cacao L) extract on increasing socket epithelial thickness post tooth extractionin Wistar Rats. Proanthocyanidins has benefis as antiinflammation, antioxidant and antibacteria agent. Post-extraction wound can cause complication, which can make long the healing process. This is where anti-inflammatory is needed to prevent infection, so that it can avoid bacterial contamination and can shorten the inflammatory process. Material and Methods:These study was an experimental laboratory research on thickness of socket epithelium of Wistar rats given proanthocyanidins cacao pod extract post extraction. A total of 24 male Wistar rats was divided into 3 group; which was treated with 100 mg/ml proanthocyanidins cocoa pod extract as treatment group, distilled placebo gel as negative control group and alvogyl as positive control group. On day 7 and day 14 the sampel was sacrified and tissue processing was made. The gingival epithelial thickness was determined by software image raster on light microscopy. Results:Analysisof One way Anova showed there was a significant difference0.001 between groups. The epithelium of treatment group, was thicker than the control group significantly. Conclusion:Proanthocyanidins cocoa pods (Theobroma cacao L) extract effectiveincreasing the thickness of socket epithelium postextraction in Wistarrats.