Background and Aim: High consumption of carbonated diet soda is the most common etiologic factor for dental erosion. The purpose of this study was to evaluate the microhardness of the enamel surface eroded by cola after treatment with Remin Pro and neutral sodium fluoride. Materials and Methods: This in vitro experimental study was performed on 20 extracted premolars with no corrosion, abrasion, crack or hypocalcification. To properly evaluate the microhardness, the buccal surface of samples was polished with sandpaper and then the teeth were immersed in acidic DRINKs to achieve demineralization. Next, the microhardness was measured at three new points and the samples were randomly divided into two groups for application of neutral sodium fluoride and Ramin Pro. Duration of treatment was in accord with the manufacturer's instructions and the microhardness of the samples was measured again. Results: Significant differences were found between the two groups after the treatment, and the fluoride group showed higher microhardness (P=0. 04). Also, the microhardness value was significantly different at the three time points (P<0. 001). Conclusion: Cola decreased the enamel microhardness while Remin Pro and neutral sodium fluoride increased the microhardness of enamel. Neutral sodium fluoride showed better remineralizing effect on enamel microhardness.

Background: Doogh is a traditional dairy product, which is widely used as a popular DRINK in the Middle East, in general, and in Iran, in particular. There has been no research study regarding its effects on vigilance and mental-cognitive performance so far; the present study aimed at investigating this effect. Objectives: The current study aimed at objectively evaluating the effect of Doogh (Yogurt DRINK) on attention, reaction time and vigilance-sleepiness of healthy young adults. Methods: In this repeated measurement study, participants included 17 healthy adults between 20 and 40 years old, with adequate night sleep and without any symptoms of daytime sleepiness that entered the clinical trial one at a time via public invitations. The intervention included DRINKing 250 cc of doogh or water in the morning or in the afternoon. Therefore, there were 4 interventions for each participant with random sequences, lasting 3 to 5 days. Right before and 1. 5 to 2 hours after DRINKing each of the DRINKs, the participants were assessed using test of variables of attention (TOVA) and sleepiness test via the visual analogue scale (VAS). The data were analyzed by paired t test and Generalized Estimating Equation (GEE) model at the final stage. Results: Ten female and 7 male participants took part in the study. Doogh caused a significant increase in reaction time and commission error and reduced vigilance. These changes occurring after DRINKing doogh were significant in the afternoons, while they were insignificant in the mornings despite the fact that they lasted longer. There was no change regarding TOVA variables caused by water in any of the case. Although reduced level of vigilance was observed after DRINKing water, the differences weremoresignificant with regards to doogh and its post intervention comparison with water was meaningful. Conclusions: Dooghcaused sleepiness in the afternoon time along with a significant increase in reaction time and commission and omission errors. Regarding the cognitive effects of doogh, the timing and activity type of the DRINKer should be taken into account. Positive effects of DRINKing doogh on sleepiness and the risk of accidents caused by DRINKing it should be studied in other research projects.

In this study, carbonated fruit DRINK and cola beverage were prepared by sucrose and fructose syrup 55. The physicochemical properties of these samples were measured and compared. Three treatments for both types of DRINKs were considered: 100 % sucrose; 100 % fructose syrup 55; 50 % sucrose and 50 % fructose syrup 55. Changes in the sugar profile of both types of DRINKs and turbidity of carbonated fruit DRINKs were measured in a 45-day period by HPLC and turbidimeter, respectively. It was observed that during storage, some parts of sucrose in both DRINKs were hydrolyzed into glucose and fructose. The degree of hydrolysis in the case of cola was greater than that of carbonated fruit DRINK. According to the obtained results, the degree of sucrose hydrolysis was lower than 10 % for carbonated fruit DRINKs after 45 days of storage, while for cola DRINKs this value was about 30 %. The turbidity of carbonated fruit DRINKs prepared by fructose syrup was lower than those prepared by sucrose. The greater the substitution of sucrose with fructose syrup, the lower the turbidity.

Medicinal plants have a good potency in preventing and curing diseases. This study was done to develop a functional Ready-to-DRINK beverage from Kalanchoe pinnata (Akkapana) leaf and Aloe vera gel with antiurolithiatic, antioxidant, antidiabetic, and anti-inflammatory properties. Sensory evaluation was conducted for different formulations with different volume ratios of K. pinnata and Aloe vera. Among those formulations, the highest sensory scores were obtained for flavor and overall acceptability in 70: 30 (v/v %) of K. pinnata and Aloe vera. That formulation was selected as the final beverage for further analysis. Proximate composition and antinutritional factors were respectively analyzed quantitatively and qualitatively. Physiochemical properties in the final beverage were analyzed. Methanolic extracts of the above plant samples and final beverage were analyzed for evaluating the functional properties such as total phenolic (TPC), total flavonoid (TFC), carotene content (TC), antiurolithiatic, antioxidative, antidiabetic, and anti-inflammatory properties. Tannin was detectable in both plant materials while Saponin and Alkaloids were only present in K. pinnata. K. pinnata exhibited the highest TPC (1. 3141 mg GAE/g dw), TFC (0. 7364 mg RE/g dw) and TC (32. 8049 mg/g dw) compared to Aloe vera. The highest DPPH inhibition (80. 26%) and α,-Amylase inhibition (23. 33%) were shown by K. pinnata and the highest protein denaturation inhibition (71. 43%) was exhibited in Aloe vera compared with other tested samples. Results of in vitro antiurolithiatic test in two plant materials and beverage exhibited inhibition action in both nucleation and aggregation assays. Results indicate K. pinnata leaf and Aloe vera gel can be effectively used for developing a functional beverage with antiurolithiatic, antioxidant, antidiabetic, and anti-inflammatory properties.