Effect of the Purple Corn Beverage “Chicha Morada” in Composite Resin during Dental Bleaching

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Group</td><td class="align_center"> </td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">P</td><td class="align_center">Samples exposed to purple corn</td></tr><tr><td class="align_left">PB</td><td class="align_center">Bleached samples exposed to purple corn</td></tr><tr><td class="align_left">T</td><td class="align_center">Samples exposed to green tea</td></tr><tr><td class="align_left">TB</td><td class="align_center">Bleached samples exposed to green tea</td></tr><tr><td class="align_left">W</td><td class="align_center">Samples exposed to distilled water</td></tr><tr><td class="align_left">WB</td><td class="align_center">Bleached samples exposed to distilled water</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

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Table 1

Table 1: Effect of the Purple Corn Beverage “Chicha Morada” in Composite Resin during Dental Bleaching 