BACKGROUND AND AIM: Hyposalivation can cause many difficulties for patients like opportunistic infections such as candidiasis, mouth sores, and dysphagia as well as reduced quality of life (QOL). Methods such as using sugar-free chewing gum are recommended to treat this complication. Mastic is a natural substance and since it has various properties in addition ...

objective: micronuclei are induced in cells by a variety of substances, like uv radiation, infrared rays, x-radiations, and chemicals. among them tobacco- specific nitrosamines have been reported to be potent mutagenic agents which are thought to be responsible for the induction of chromosomal aberrations resulting in production of micronuclei. the main aim of our study is to compare mn frequen...

background: the purpose of this study was to determine the effect of three chewing gums and paraffi n on the remineralization and the hardness of demineralized enamel. materials and methods: a total of 12 subjects wore intraoral palatal appliances with two demineralized bovine enamel slabs. the study consisted of four experimental periods each lasting 21-days, during which subjects were assigne...

PURPOSE We examined how chewing rate and the extent of reactive hyperemia affect the blood flow in denture-supporting mucosa during chewing. METHODS The left palatal mucosa was loaded under conditions of simulated chewing or simulated clenching for 30s, and the blood flow during loading was recorded. We compared the relative blood flow during loading under conditions that recreated different ...

In a study published previously in this journal (Wilkinson et al., 2002), the effect of chewing gum on cognitive functioning was examined. The results of this study indicated that chewing a piece of gum results in an improvement of working memory and of both immediate and delayed recall of words but not of attention. In the present study, memory and a variety of attentional functions of healthy...

A linkage-based chewing device is proposed to perform standardised chewing for use in food evaluation. The linkage for chewing is firstly specified in terms of the trajectory of the first molar and the chewing force, according to the in vivo measurements of the human chewing ranging from grinding (or lateral chewing) to crunching (or vertical chewing). A fourbar linkage is synthesized to achiev...

Physiologically horses have evolved to consume structural herbage, which takes a considerable amount longer to chew than cereals or processed feeds. Previous research has highlighted a significant reduction in chewing rates for concentrate feed As the principal stimulus to saliva production in the horse is mastication, the amount of saliva produced therefore can also be compromised when feeding...

The masticatory musculature of rodents has evolved to enable both gnawing at the incisors and chewing at the molars. In particular, the masseter muscle is highly specialised, having extended anteriorly to originate from the rostrum. All living rodents have achieved this masseteric expansion in one of three ways, known as the sciuromorph, hystricomorph and myomorph conditions. Here, we used fini...