Results 181 to 190 of about 124,044 (216)

Estradiol replacement attenuates alendronate‐associated adverse effects on alveolar bone repair in ovariectomized rats

open access: yesJournal of Periodontology, EarlyView.
Abstract Background Sodium alendronate (ALN) is widely used to treat postmenopausal osteoporosis, but both estrogen deficiency and antiresorptive therapy may impair alveolar bone repair after tooth extraction. A clinically relevant but insufficiently explored scenario involves estrogen‐deficient individuals receiving hormone replacement therapy (HRT ...
Pedro H. C. Isaias   +9 more
wiley   +1 more source

Aging and periodontitis increase brain dissemination of oral bacteria

open access: yesJournal of Periodontology, EarlyView.
Abstract Background The microbiome is a dynamic system that changes throughout life. Studies have revealed the relationship between periodontal disease and the oral microbiota; however, the impact of periodontal disease on the expression of senescence markers and on the inflammaging of the oral and systemic microbiome remains unclear.
Ozge Unlu   +7 more
wiley   +1 more source

Periodontitis during pregnancy: The effect on the gut microbiome and intestinal inflammation

open access: yesJournal of Periodontology, EarlyView.
Abstract Background Periodontitis has been epidemiologically associated with adverse pregnancy outcomes, but causality remains difficult to establish in humans due to confounding factors. This study uses a controlled murine model to examine the effects of experimentally induced periodontitis on the composition of the gut microbiota and gastrointestinal
Richard Bright   +9 more
wiley   +1 more source

Dental School Biopsy Education to Promote Access to Care and Early Detection

open access: yes
Journal of Dental Education, EarlyView.
Peter E. Varela   +2 more
wiley   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan   +2 more
wiley   +1 more source

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