By Victor R Preedy, J R Alonso-Fernandez, D J Timson, A Szilagyi, Ralph Louis Obendorf, M F Abdelmalek, Mitch McGrath, Laid BoukraO, M D Gastrich, Anna Haukioja, Jorgen Jensen, M Erkkola, K A Amin, M F Varela, Fabio Vieira dos Santos, L M Moreira, Lee Hansen
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Additional info for Dietary Sugars: Chemistry, Analysis, Function and Effects
Modest amounts of sugars can be tolerated, if good oral hygiene habits are practised and topical ﬂuoride is in use. Although sugars and foods diﬀer in their cariogenicity, the role of an individual food component is never as important as the diet as a whole. Key Facts In Western world, the prevalence and severity of dental caries has declined during the last decades, but caries treatment is still one of the most common procedures in dental practice. The prevalence of caries is highly polarised among children and young adults: caries-free dentitions are found more and more often, but a small minority has a severe caries problem.
Topical honey was shown to be eﬀective in treating postoperative skin wounds in neonates that had failed to respond to antibiotic therapy (Vardi et al. 1998). It has been demonstrated in many studies that the antibacterial eﬀects of honey are attributed to its high osmolarity, low pH, hydrogen peroxide content and presence of other uncharacterized compounds (Molan 1995). 3 Honey as a Prebiotic It has been found that the activity of certain species of Biﬁdobacterium in the colon can be stimulated by fructo-oligosaccharides (Shin et al.
LWT- Food Science and Technology. 43: 801–807. , 1997. Soybeans: Chemistry, Technology and Utilisation, Chapman & Hall, London. , 1984. On Food and Cooking: The science and lore of the kitchen. Macmillan Publishing Company, New York. O. , 1998. Quality evaluation of Portuquese honey. Carbohyrate Poylmers. 37: 219–223. , 1995. The antibacterial properties of honey. Chemistry in New Zealand. 59: 10–14. , Martı´ ez-Castro, I. , 2006. Difructose anhydrides as quality markers of honey and coﬀee. Food Research International.