Mostafa Rezaei - Assistant professor , Department of Oral and Maxillofacial Medicine, School Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran
seyed mohammad Mazloomi - Associate professor, Research Center and School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
Fatemeh Mohammadi - Graduate student, Shiraz University of Medical Sciences, Shiraz, Iran
Maryam Shahrokhi sardo - undergraduate student,dtudent research committee,school of dentistry ,shiraz university of medical science

Background: Vitamin E is known as a preventive or therapeutic antioxidant that improves the total antioxidant capacity (TAC) of saliva in individuals at risk of different oral cavity oxidative stresses. This study aimed to compare the effect of this vitamin on the salivary TAC between smokers and non-smokers. Materials and Methods: In this single-blind crossover clinical trial, non-stimulated saliva samples were collected from smoker and nonsmoker participants (n=۶۰ per group) at three stages (baseline and after the two interventional phases). They were divided into subgroups to receive daily vitamin E (۲۰۰ IU) and placebo for three weeks alternatively in the first or second phase. The salivary TAC was measured via fluorescence recovery after photobleaching method. The TAC changes were calculated in each phase. Data were analyzed by using SPSS software through repeated measures ANOVA, independent sample t-test, and covariate test. Results: The mean changes of TAC of smokers first receiving vitamin E and then placebo were ۰.۰۶±۰.۰۹۱ (U/mL) and ۰۲۵.۰±۰.۰۸۹ (U/mL), respectively (P=۰.۰۱۷). The non-smokers' mean TAC changes were ۰.۰۵۹±۰.۱۳ versus ۰.۰۵۳±۰.۱۲۹, respectively, after taking vitamin E and placebo; being statistically insignificant (P=۰.۷۹۱). Conclusion: Accordingly, vitamin E improved the salivary TAC in both non-smokers and smokers.

Saliva, Smoking, total antioxidant capacity, Vitamin E