Severe recurrent oral ulceration secondary to erosive lichen planus

A case of recurrent progressively severe ulceration secondary to erosive lichen planus is reported. The patient developed marked malnutrition as a result of extensive involvement of the oral cavity. In addition to the oral ulcerations, she also had violaceous spots present over her forearm. Treatment administered in view of histopathological report and clinical presentation, resulted in marked improvement in symptoms and weight gain

Non-nutritive sweeteners, synthetic: part I

The use of sugars and carbohydrates has long been recognised as causing a variety of ailments like obesity, dental caries, diabetes mellitus, heart diseases and other metabolic disorders. It led to the recognition and importance of non-nutritive sweeteners which are the best means of reducing caloric intake. Among such sweeteners are saccharin, cyclamates, dulcin, exathiainone salts etc. The synthetic approaches employed for their synthesis/derivatives have been briefly discussed. Different peptides used have also been briefly mentioned. The comparison of their toxicity and sweetness has been made. The criteria set by the W.H.O. for their use as sweetener have also been reviewed. Thus, the entire background of these synthetic non-nutritive sweeteners has been thoroughly described

Non-nutritive sweeteners plant based: part II

Today there is little disagreement that a real need exists for an alternative to sucrose because sugars and carbohydrates have long been recognized as causing a variety of ailments like heart diseases, diabetes mellitus, obesity, dental caries and other diseases associated with carbohydrates metabolic disorders. There exists a genuine need among researchers for acceptable non-nutritive sweeteners to help control calories intake and alleviate diet-related health problems. In this manuscript only naturally occurring non-nutritive sweeteners such as phyllodulcin, non-glycosidic dihydrochalcones, glycyrrhizin and the sweet substances from Rebaudiana have been briefly discussed. The historical discovery of the West African plants, properties of their extracts and the isolation of sweeteners like Monellin, Thaumatins and Miraculin and the potential for commercial applications of these proteins have also been described. The comparison of their sweetness and toxicity has been made and the background of the naturally occurring non-nutritive sweeteners traced as well