English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

In the form of fluoride, fluorine enters into the constitution of hard tissues such as teeth, bones and cartilage. Excessive intake of fluoride for several months or years during the period of tooth formation can cause fluorosis. Some foods usually consumed in Morocco are rich in fluorine. The industrial treatments of preparation, transformations make available to the consumer cheaper foods of variable composition which can be harmful to oral health. The study of physicochemical qualities of different food sources of fluorine consisting of different black teas, green teas and well water consumed by the population reveals a correlation between the consumption of foods rich in fluorine and the appearance of dental fluorosis. Different preparations of herbal teas from granules of 12 green and black teas were prepared according the variation of the infusion time, the boiling mode. The contents of fluorine, calcium, chlorides were determined by spectrophotometric methods on 17 samples of green and black teas from vending machines, refreshment tea, family preparation tea. The fluorine content was determined on 3 samples of well water, 3 urban sanitation water from the Skhirat Temara region in order to determine the fluorine content contained in the water for preparing herbal teas. The physicochemical analyzes reveal levels of Calcium (14 to 60 mg/l), Chlorides (14 to 75 mg/l) and fluorine (0.93 to 2.7 mg/l) in the various green and black teas studied, tea vending machine, refreshment and family tea. The analyzes of the fluoride levels of three samples of marketed green teas Sultan, Menara, Dahmis and an Earl Gray black tea reveal values higher than the recommended standards for children’s and adults. The fluoride level of the tea in the refreshment room is higher than that of the vending machine and family preparation tea. These results make it possible to warn the population facing the risk of developing dental fluorosis, by limiting the amount of fluorine ingested by the consumed food. Analyzes of fluoride levels of all types of tea products and tea preparation waters will provide measures to protect against excessive fluoride consumption. © 2020 International Formulae Group. All rights reserved.

Analyses physicochimiques de différents thés commerciaux et risque de l’excès de fluor chez la population au Maroc