| Summary: | Background: The action of ingredients of areca nut, when consumed, depends on their ability to permeate the oral mucosa. The contents of the ingested substances and the barrier functions of the oral mucosa ultimately determine the flow rate of the permeability. The presence of saliva as a medium of dilution has a contributory role. The permeability coefficient of the substances will determine the intensity of the changes brought about in the tissues and resultant development of premalignant and malignant diseases. Aims and Objectives: The present study aims to evaluate and compare the permeability of the oral mucosa to areca nut and paan masala extracts (a concoction of areca nut powder with specified and non-specified additives) by stereo and light microscopy using an animal model. Materials and Methods: Sprague and Dowley (SD) rat buccal mucosa were incubated in aliquots of 20 μl at 37°C in a specially designed humidifying chamber with prepared solutions of areca nut and paan masala according to established procedures. The extent of penetration of the solutions was evaluated at 24, 48 and 72 h; using the light and stereomicroscopy. Results: Areca nut solution showed aggressive permeation and diffused the whole length of the tissues in the first 24 h peaking at 72 h where no further diffusion was noted. Paan masala extracts showed a gradual increase also peaking in 72 h. The results show that the areca nut extracts has better penetration potential than the paan masala solutions. Conclusion: Both paan masala and areca nut extracts are deleterious to the oral mucosa, but the penetration potential of areca nut extract is more than paan masala, which is probably reflective of its capacity to induce fibrotic changes in the tissues.
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