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Biochemical Principles of the Use of Xylitol in Medicine and Nutrition with Special Consideration of Dental Aspects

出版	Birkhäuser, 1978
ISBN	37643109369783764310936
URL	http://books.google.com.hk/books?id=VsAfAAAAIAAJ&hl=&source=gbs_api

註釋Abstract: Xylitol is a chemical compound which occurs naturally in almost all plant material; it is a polyalcohol of the pentitol type. Its consumption by humans has gone largely unremarked until recently, when clinical trials indicated possible beneficial health effects. This is best illustrated by the dramatic reduction in dental caries when xylitol is substituted for sucrose, but medical effects have also been noted. The physical, chemical, and biological properties of xylitol, its role in dentistry, medicine and dietetics are covered in detail. Dental topics include the metabolism of xylitol by oral and other microorganisms, its effects on enzymes, its facilitation of mineralization, and its association with plaque, oral glycosidases, peroxidase activity, and sugar transport through bacterial cell membrane. Medical aspects of xylitol range from the glucuronate-xylulose cycle, infusion therapy, erythrocyte metabolism and exocrine gland function to nutritional and safety considerations, and animal and human studies.