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Journal of Biomedicine and Biotechnology
Volume 2012, Article ID 618314, 2 pages

Functional Foods: Towards Improving Oral Health

1Department of Clinical Microbiology and Immunology, Sackler Faculty of Medicine, Tel Aviv University, Tel Aviv 69978, Israel
2DIPTERIS, University of Genoa, 16132 Genoa, Italy
3Department of Microbial Diseases, UCL Eastman Dental Institute, London WC1X 8LD, UK

Received 24 November 2011; Accepted 24 November 2011

Copyright © 2012 Itzhak Ofek et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. M. Wilson, Food Constituents and Oral Health: Current Status and Future Prospectse, Woodhead Publishing Series in Food Science, Technology and Nutrition No. 172, 2009.
  2. H. Shmuely, I. Ofek, E. I. Weiss, Z. Rones, and Y. Houri-Haddad, “Cranberry components for the therapy of infectious disease,” Current Opinion in Biotechnology. In press. View at Publisher · View at Google Scholar · View at PubMed