Subjects were randomly allocated to a group and entered a 4-week "washout period" during which no gum was chewed, followed by a 3-week treatment period (treatment period 1) during which Group A used Xylitol gum.(2 gum pieces, 3 times daily after meals for 6 minutes).Then underwent another 4-week washout period before entering treatment period 2 during which Group A used Gum Sorbitol

Subjects were randomly allocated to a group and entered a 4-week "washout period" during which no gum was chewed, followed by a 3-week treatment period (treatment period 1) during which Group B used sorbitol gum. Group B used Gum Sorbitol (2 gum pieces, 3 times daily after meals for 6 minutes).Then underwent another 4-week washout period before entering treatment period 2 during which Group B used Gum xylitol

Human Microbiome

Xylitol gum contains 70% xylitol in addition to gum base, natural flavors, soy lecithin, gum arabic, titanium dioxide, carnuba wax. Sorbitol gum was similar except that xylitol was replaced by 63% sorbitol and 2% maltitol and aspartame was included.

Xylitol then Sorbitol gum

Sorbitol gum was similar except that xylitol was replaced by 63% sorbitol and 2% maltitol and aspartame was included. Xylitol gum contains 70% xylitol in addition to gum base, natural flavors, soy lecithin, gum arabic, titanium dioxide, carnuba wax.

Sorbitol then Xylitol gum

Xylitol and Sorbitol Effects on the Oral Microbiome

Xylitol and Sorbitol Effects on the Microbiome of Saliva and Plaque

Profile microbial communities of saliva and plaque based high-throughput sequencing of the 16S rRNA gene.

Reisha Rafeek

Senior Lecturer

The University of The West Indies

J. Craig Venter Institute

Fish Consumers

Fish consumption and lipid profiles

Eastern University, Sri Lanka

Effect of Fish Consumption on Cardiovascular Risk Factors

Pre and Post interventional lipid profiles were compared with type of fish consumption.

chloroform/insultas

Xylitol and Sorbitol Effects on the Oral Microbiome

Effect of Fish Consumption on Cardiovascular Risk Factors

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