Neurology Devices Market Outlook in United Kingdom to 2017 - Neurostimulation Devices, Interventional Neurology and Other
- Published: March 2011
- Region: Great Britain, United Kingdom
- Essential collection reviews the latest research into the food constituents on diseases and conditions of the mouth
- Examines oral conditions and diseases with specific chapters assessing bacterial, viral and fungal infections
- Reviews the effects of specific foods and food components including sugar alcohols and antioxidants
- Discusses the technology and development of foods and supplements for oral health ad oral healthcare products
Oral diseases can have a significant impact on self esteem and quality of life, are widespread and may be expensive to treat. New methods to reduce their incidence are therefore needed and the protective effect of food constituents is an important area of study. This essential collection reviews the latest research into the effects of food constituents on diseases and conditions of the mouth.
Part one introduces oral conditions and diseases, with chapters on topics such as diseases caused by oral bacteria, viral and fungal infections of the oral cavity and dental erosion. Part two focuses on the effects of specific foods and food components, including sugar alcohols, casein phosphopeptides and antioxidants. The final part of the book covers the technology and development of foods and supplements for oral health and oral healthcare products containing food-derived bioactives.
With its distinguished editor and international team of contributors, Food constituents and oral health is an indispensable reference for dentists, professionals in the oral health product, dietary supplement and functional foods industries and academics with an interest in oral health or functional foods. SHOW LESS READ MORE >
- PART 1 THE NATURE OF THE PROBLEM - ORAL DISEASES AND THE IMPACT OF NUTRITION
- PART 2 FOOD COMPONENTS AND ORAL HEALTH
- PART 3 TECHNOLOGY AND PRODUCT DEVELOPMENT
PART 1 THE NATURE OF THE PROBLEM - ORAL DISEASES AND THE IMPACT OF NUTRITION
Diseases caused by oral bacteria
P D Marsh, Leeds Dental Institute, UK
- The mouth as a microbial habitat.
- The resident oral microbiota.
- Development of the oral microbiota.
- Distribution of the oral microbiota.
- Benefits of the resident oral microbiota.
- The oral microbiota and disease.
Viral and fungal infections of the oral cavity
S Porter, UCL Eastman Dental Institute, UK
- Introduction to viral infections.
- Herpes virus infection.
- Human papilloma virus.
- Hepatitis viruses.
- Human immunodeficiency virus (HIV).
- Fungal infections.
Non-infectious diseases of the oral mucosa
P M Speight and P M Farthing, University of Sheffield, UK
- White patches of the oral mucosa.
- Oral cancer.
- Swellings of the oral mucosa.
- Oral ulceration.
- Disorders of the salivary glands.
- Oral lesions associated with systemic disease.
A Lussi, University of Bern, Switzerland
- Risk factors.
- Biological factors.
- Chemical factors.
- Behavioural factors.
PART 2 FOOD COMPONENTS AND ORAL HEALTH
Nutrition and its effect on oral health and disease
P Moynihan, Newcastle University, UK
- Enamel developmental defects.
- The role of diet in dental caries.
- Diet and dental erosion.
- The impact of nutrition on oral mucosal conditions.
- The impact of nutrition on periodontal health and disease.
- Diet and general health.
Relating breath malodour to food constituents and oral health
J Greenman and S Benkara Mostefa Saad, University of the West of England, UK
- Breath malodour and its measurement.
- The central paradigm for intra-oral generation by microbes.
- Diet, oral health and malodour.
- Salivary flow, substrate and product clearance from the mouth.
- More complex model (quasi-steady states with perturbations).
- Interventions and management.
- Future trends.
Sugar alcohols and dental health
K A Ly and P Milgrom, University of Washington, USA
- Introduction to sugars and sugar-free sweeteners.
- Sugar alcohols and cariogenicity.
- Xylitol efficacy in the prevention of tooth decay.
- Xylitol clinical applications.
- Deciphering xylitol-containing products for efficacy potential.
- Key points and conclusions.
Dairy products and oral health
T Dietrich, Boston University Goldman School of Dental Medicine, USA and University of Birmingham, UK, A Sheshah, Riyahd Security Forces Hospital, Saudi Arabia and M Nunn, Boston University Goldman School of Dental Medicine, USA
- Intake of dairy products and risk of dental caries.
- Intake of dairy products and risk of periodontitis.
- Future trends.
Impact of food sugars and polysaccharides on dental caries
P Lingström, Göteborg University, Sweden
- Fermentable carbohydrates: a key factor in the caries process.
- The different carbohydrates in the diet.
- Relative cariogenicity of different sugars.
- Starches and dental caries.
- Impact on caries from a historical perspective.
- Impact in the modern era.
- Cariogenic risks of foods and beverages.
- Consumption frequency versus amount consumed.
- Influence of fluoride on the sugars-caries relationship.
- Individuals at increased risk.
- Impact in the 21st century.
Casein Phosphopeptides in oral health
N J Cochrane and E C Reynolds, University of Melbourne, Australia
- Casein phosphopeptide stabilised amorphous calcium phosphate nanocomplexes (CPP-ACP) structure.
- Scientific evidence for casein phosphopeptide-amorphous calcium phosphate activity in preventing demineralisation and promoting remineralisation.
- Mechanism of action.
- Recommendations for clinical use.
- Future trends.
Antioxidants and periodontal disease
M M Grant and I L C Chapple, University of Birmingham, UK
- The nature of antioxidants.
- Antioxidants and periodontitis.
- Micronutrients in future therapeutic approaches to periodontitis.
- Sources of further information and advice.
- Future trends.
Anticaries and antiadhesive properties of food constituents and plant extracts and implications for oral health
C Signoretto and P Canepari, Università di Verona, C Pruzzo, Università di Genova and G Gazzani, Università di Pavia, Italy
- Plaque-dependent oral pathologies.
- Classic approaches for the prevention of tooth and gum pathologies.
- Phenolic content of food and plant extracts.
- Main foods and plant extracts with anticaries and antiplaque activity.
- Effects of bacterial target inhibition by food and beverage components.
- Mode of delivery of polyphenols to the oral cavity.
- Repercussions of using natural food components for oral health.
- Future trends.
Food preservatives and dental caries
W H Bowen, University of Rochester, USA
- Chelation agents.
- Weak acids.
Food, nutrition and oral cancer
S Warnakulasuriya, King’s College London Dental Institute, UK
- The causes of cancer.
- Food and the risk of cancer.
- Vegetarian diet and oral cancer.
- Animal studies.
- Anti-cancer agents in plant foods: mechanisms of action.
- Carcinogens in foods: additives and preparation.
- Drinks and the risk of cancer.
- Prevention of second primary tumours.
- Summary and conclusions.
Vitamin supplements and oral health
C O Enwonwu, University of Maryland, USA
- Classification of vitamins.
- Recommended dietary intakes.
- Nutritional supplements.
- Use of vitamin supplements.
- Brief review of biological functions of vitamins.
- Oral manifestations of vitamin deficiencies.
- Assessment of vitamin status.
Trace elements and oral health
M Faber, Medical Research Council and F A M Wenhold, University of Pretoria, South Africa
- Trace element content of teeth.
Alcohol and oral health
C Scully, UCL Eastman Dental Institute, UK and S Petti, “Sapienza” University, Italy
- Overall effect of alcohol on general health.
- Systemic effects of alcohol, influencing orofacial health.
- Direct effects of alcohol influencing orofacial health.
Malnutrition as an etiological factor in dental caries disparity
P Milgrom, P Weinstein and S E Coldwell, University of Washington, USA
- Stress and depression.
- Counseling caregiver about diet.
- Impact of poor diet.
- Model of caries disparity.
- Ecological model of what people eat: tooth decay is part of a larger problem.
- Family influences on taste preferences.
- Food access.
- Food marketing.
Tea as a functional food for oral health
C Wu, University of Illinois at Chicago, USA
- Anticariogenic potential of tea.
- Tea and periodontal disease.
- Tea and halitosis.
- Tea and oral cancer.
- Antimicrobial activity against fungi associated with oral infections.
- Antimicrobial activity against viruses associated with oral infections.
PART 3 TECHNOLOGY AND PRODUCT DEVELOPMENT
Probiotics and oral health
J H Meurman, University of Helsinki, Finland
- Probiotics: the concept.
- Probiotic species.
- Putative mechanisms of probiotic action.
- Probiotics as support therapy for systemic diseases.
- Probiotic strains and oral microbiology.
- Experimental and clinical studies on the effect of probiotics on oral and dental diseases.
- Safety aspects.
- Future trends.
Oral gum care products
K K Mäkinen, University of Turku, Finland
- Introduction: notes on early history; rationales for the use of oral care gums.
- Oral care gums in relation to other oral care adjuvants; advantages and disadvantages.
- “In sputo veritas“ - gum-chewing stimulates salivation and the chemical defence of saliva.
- Target groups for the administration of oral care gums.
- Examples of special oral care gum products.
- Clinical caries trials: school programmes.
- Effect after “sugar challenge.
- Biochemical effects in short-term polyol gum use.
- Gum products and remineralisation.
- Public endorsement of oral care gum products.
- Practical instructions for studies on oral care gums; incompatibilities among gum ingredients.
Novel drug delivery systems for therapeutic intervention in the oral environment
S Kalachandra, H R Howell, O M Patel, J Li and D A Barrow, University of North Carolina, USA
- Polymeric systems appropriate for oral drug delivery: history and background.
- Oral diseases that are potential candidates for local drug delivery.
- Design goals for modern oral drug delivery systems.
- Actual devices based on biocompatible materials.
- Use of additives to accelerate release and solubility of problematic (water-insoluble) drugs.
- Maintaining and assuring stability of drugs during device manufacturing.
- Future trends: multi drug devices.
Formulating tooth-friendly beverages, confectionery and oral care products
M E Barbour, University of Bristol, UK
- Properties of beverages which may compromise dental health.
- Properties of confectionery which may compromise dental health.
- Properties of oral care products which may compromise dental health.
- Acids and dental erosion: approaches to, and mechanisms of, reducing acid-mediated tooth dissolution.
- Sugars and dental caries: approaches to, and mechanisms of, reducing carious tooth loss.
- Formulating tooth-friendly beverages.
- Formulating tooth-friendly confectionery.
- Formulating tooth-friendly oral care products.
- Future trends.
Functional foods and oral health
H Whelton, University Dental School and Hospital, Ireland
- Foods associated with oral diseases and disorders.
- Foods which can be used to prevent and treat oral disease.
- Minerals and caries.
- Minerals and periodontal disease.
- Minerals and tooth surface loss.
- Animal products and caries.
- Animal products and other oral disease.
- Plant products and caries.
- Plant products and periodontal disease.
- Plant products and oral cancer.
- Regulation of functional foods for oral health.
Michael Wilson is Professor of Microbiology at UCL Eastman Dental Institute, University College London and Honorary Clinical Microbiologist at the Eastman Dental Hospital, London, UK. He has published widely on antibiotic resistance, biofilms, bacterial virulence factors, and the development of new antimicrobial strategies.