Biochemistry and Oral Biology

A. S. Cole, J. E. Eastoe

Biochemistry and Oral Biology presents a unique exposition of biochemistry suitable for dental students. It discusses the structural basis of metabolism and the general principles of nutrition. It addresses the soft tissues, hard tissues, and the biology of the mouth.
Some of the topics covered in the book are the free radical production; scope of biochemistry; characteristics of atoms; structure and properties of water; molecular building materials; ionization of proteins; affinity chromatography of proteins; structural organization of globular proteins; classification of enzymes; and biochemically important sugar derivatives. The naturally occurring fatty acids are fully covered. The nucleic acid components are discussed in detail. The text describes in depth the energy equivalents of different nutrients. The physiological effects of dietary fiber vitamin D deficiency are completely presented. A chapter is devoted to the alternative methods of fluoride administration and description of vitamins.
The book can provide useful information to dental students, and researchers.