COMPARATIVE EVALUATION OF EFFECT OF SCALING AND ROOT PLANING ALONE AND GREEN COFFEE BEAN EXTRACT GEL AS AN ADJUNCT TO SCALING AND ROOT PLANING ON TOTAL ANTIOXIDANT CAPACITY IN PATIENTS WITH STAGE â…¡ PERIODONTITIS- CLINICO BIOCHEMICAL STUDY

This study is designed to be a split mouth single blinded randomized control trial where 15 patients of both the gender with Stage II periodontitis (accordance with the guidelines established during the World Workshop on the Classification of Periodontal and Peri-implant Diseases and Conditions - stage II) with probing pocket depth equal to or lesser than 5 mm in atleast 2 quadrant . The total sample size calculated is 15 patients. This will be a split mouth study where the oral cavity is divided into right and left quadrant. One quadrant will be treated by scaling and root planing alone, and counterpart quadrant with scaling and root planing with green coffee bean extract gel application. The quadrant will be selected using computerized randomization method. Thereby a total of 30 sites will be included in the study. All clinical parameters will be measured and GCF collection will be done at baseline, 1 month and 3 month after scaling and root planing and gel application will be done at baseline. Full mouth scaling and root planing and gel application will be performed at baseline following initial examination. Therefore, this study is an attempt to evaluate the total antioxidant capacity efficacy of green coffee bean etract gel as an adjunct to scaling and root planing in stage II periodontitis patients among patients attending outpatient department of Coorg institute of dental sciences ,Virajpet for treatment.