Beneficial effects of cranberry juice enriched with omega-3 fatty acids in patients with type 2 diabetic and periodontal disease: A randomized pilot clinical trial.

Abstract

Background: The present study evaluated the effects of cranberry juice enriched with omega-3 on inflammatory, oxidative stress, and periodontal status in diabetic patients with periodontal disease.

Methods: Forty-one patients with diabetes (35‒67 years old) and periodontal disease were assigned to four groups: C: control (n=12), I1: omega-3 (n=10, 1 g), I2: cranberry juice (n=9, 200 mL), and I3: cranberry juice enriched with omega-3 (n=10, 200 mL, containing 1 g of omega-3) twice daily for 8 weeks. Serum and salivary total antioxidant capacity (TAC), malondialdehyde (MDA), serum uric acid, tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), high-sensitivity C-reactive protein (hs-CRP), clinical attachment loss (CAL), pocket depth (PD), bleeding on probing (BOP), and plaque index were evaluated in all the subjects before and after the intervention.

Results: Serum and salivary TAC increased, and salivary MDA decreased in the I3 group compared with the control group. Additionally, serum MDA decreased in the I2 and I3 groups while serum TAC increased. Serum hs-CRP, IL-6, and TNF-α decreased in the I3 group compared with the baseline. Furthermore, serum hs-CRP and IL-6 decreased in the I3 group compared with the control group. After the intervention, PD and CAL significantly reduced in all the groups.

Conclusion: The consumption of cranberry juice enriched with omega-3 can be helpful as adjuvant therapy with non-surgical periodontal treatment in decreasing serum levels of IL-6 and hs-CRP, as well as serum and salivary levels of MDA while also increasing serum and salivary levels of TAC.