| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6051410 | Archives of Oral Biology | 2013 | 7 Pages |
Abstract
Most commercial sweeteners appear to be less cariogenic than sucrose, but still retaining some enamel demineralisation potential. Products containing stevia, sucralose and saccharine showed antibacterial properties and seem to interfere with bacterial metabolism. Further studies are necessary to deepen these findings.
Keywords
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Authors
Rodrigo A. Giacaman, PÃa Campos, Cecilia Muñoz-Sandoval, Ramiro J. Castro,