Food Constituents and Oral Health

Description

Oral diseases can have a significant impact on self esteem and quality of life. This essential collection reviews the latest research into the effects of food constituents on diseases and conditions of the mouth. Chapters cover diseases caused by oral bacteria, viral and fungal infections of the oral cavity, and dental erosion. The book also examines the effects of specific foods and food components, including sugar alcohols, casein phosphopeptides and antioxidants. The final section explores the technology and development of foods and supplements for oral health and oral healthcare products containing food-derived bioactives.

Contents

Diseases caused by oral bacteria. Viral and fungal infections of the oral cavity. Non-infectious diseases of the oral mucosa. Dental erosion. Nutrition and its effect on oral health and disease. Relating breath malodour to food constituents and oral health. Sugar alcohols and dental health. Dairy products and oral health. Impact of food sugars and polysaccharides on dental caries. Casein Phosphopeptides in oral health. Antioxidants and periodontal disease. Anticaries and antiadhesive properties of food constituents and plant extracts and implications for oral health. Food preservatives and dental caries. Food, nutrition and oral cancer. Vitamin supplements and oral health. Trace elements and oral health. Alcohol and oral health. Malnutrition as an etiological factor in dental caries disparity. Tea as a functional food for oral health. Probiotics and oral health. Oral gum care products. Novel drug delivery systems for therapeutic intervention in the oral environment. Formulating tooth-friendly beverages, confectionery and oral care products. Functional foods and oral health.

Related Subjects

1. Nutrition
2. Food Chemistry
3. Dentistry
4. Nutrition in Health & Disease
5. Food Chemistry
6. Dentistry and Oral Surgery