Part one introduces oral conditions and diseases, with chapters on topics such as diseases caused by oral bacteria, viral and fungal infections of the oral cavity and dental erosion. Part two focuses on the effects of specific foods and food components, including sugar alcohols, casein phosphopeptides and antioxidants. The final part of the book covers the technology and development of foods and supplements for oral health and oral healthcare products containing food-derived bioactives.

With its distinguished editor and international team of contributors, Food constituents and oral health is an indispensable reference for dentists, professionals in the oral health product, dietary supplement and functional foods industries and academics with an interest in oral health or functional foods.

• Essential collection reviews the latest research into the food constituents on diseases and conditions of the mouth
• Examines oral conditions and diseases with specific chapters assessing bacterial, viral and fungal infections
• Reviews the effects of specific foods and food components including sugar alcohols and antioxidants

Author Information

Michael Wilson is Professor of Microbiology at UCL Eastman Dental Institute, University College London and Honorary Clinical Microbiologist at the Eastman Dental Hospital, London, UK. He has published widely on antibiotic resistance, biofilms, bacterial virulence factors, and the development of new antimicrobial strategies.