Journal American Dental Association; 127: 895-901, 1996. Kiritsy, MC et al. Assessing fluoride concentrations of juices and juice-flavored drinks. In this study, the authors analyzed 532 juices and juice drinks for fluoride. Fluoride ion concentration ranged from 0.02 to 2.80 parts per million. Children’s ingestion of fluoride from juices and juice-flavored drinks can be substantial and a facto...

PURPOSE OF REVIEW Vaping is gaining popularity in the USA, particularly among teens and young adults. While e-cigs are commonly represented as safer alternatives to tobacco cigarettes, little is known regarding the health effects of their short- or long-term use, especially in individuals with pre-existing respiratory diseases such as asthma. Flavored e-cig liquids (e-liquids) and e-cig aerosol...

Previous evidence has suggested that treatment with a standardized dry extract of Phaseolus vulgaris reduced intake and operant self-administration of highly palatable foods and fluids in rats and mice. The present study was designed to assess whether such extract was also effective in reducing seeking behavior for a highly hedonic chocolate-flavored beverage, using a "reinstatement" procedure ...

This research contributes to the emerging interest in food morality by exploring preference for and effects of a particular flavor (mint) on consumption behavior. More specifically, we examine how refreshing oronasal properties specific (i.e., mint) systematically influence consumer preferences choice Across pilot two studies, show that mint can help dieters wash away guilt associated with &amp...

The flavor volatile compounds of dried red cashew flowers, cashew leaf-buds, cashew leaves and licorice roots as well as flavored herb teas were analyzed by gas chromatography-mass spectrophotometry (GC-MS). It was found that terpenes, including α-pinene, α-phellandrene and β-phellandrene were the main volatiles in the cashew leaf-buds and leaves. The major volatile compounds of the red cashew ...