Planmeca AINO is enabled from

Planmeca AINO™ is enabled from Planmeca Romexis® 3D image capturing dialog according to the patient case and diagnostic need. The software Analyses exposure data during reconstruction and adaptively differentiates noise and fine details. The original image is stored in the reconstruction PC (100 exposure buffer) and can be recalled in Planmeca Romexis.
Conclusion
Introduction Natural flavors are widely used in various foods, cosmetic and pharmaceutical products. These kinds of additives are applied as colors, preservatives, aroma and tasting agents. The large-scale use of certain food flavors requires accumulation of data on these substances [17]. Capsaicin is a pungent principle of hot red pepper. It is used in spices, food additives and drugs [19]. Red pepper (Capsicum frutescens L.) is widely used as a spice for flavoring foods, particularly in South- East Asian and Latin-American countries and one of its major active ingredients is capsaicin [1,4]. It is thought that when red pepper is consumed in excessive amounts, it leads to “gastric ulcers” in view of its irritant and likely (±)-Nutlin-3 secreting nature. However, investigations carried out recently by [16] on gastric ulcers revealed that capsaicin is not the cause for ulcer formation but just a co-factor and it was found not to stimulate but on the contrary, to inhibit acid secretion. On the other hand, the same researchers reported that capsaicin stimulates alkali, mucus secretion and particularly gastric mucosal blood flow helping prevention and healing of ulcers. Capsaicin acts by stimulating afferent neurons in the stomach and signals for protection against injury causing agents [12]. reported that Capsaicin in low concentration range (1–8 μg/mL, 100 mL) given by nasogastric tube before gastric injuries induced by ethanol or indomethacin could protect the stomach and this was attributed to stimulation of the sensory nerve endings. The effects of dietary capsaicin on the rat submandibular gland secretion were investigated by [9,10]. The researchers reported the induction of cystatin S substance in submandibular saliva and its contribution in enhancing ingestion of the capsaicin diet. Furthermore, it was suggested that dietary capsaicin could induce salivary cystatin either by stimulating the reflex arc involving the glossopharyngeal nerve [9] or by irritation of the oral mucosa [10]. Data on the effect of capsaicin on the submandibular salivary gland structure was scarce. So, the present study aimed to investigate the effect of capsaicin on the submandibular salivary gland of the albino rats histologically and ultrastructurally.
Material and methods Twenty adult male albino rats (weighing about 250 ± 20 g. each) were used in this study. Animals were recorded in “The Medical Research Center”, Faculty of Medicine, Ain Shams University and were housed in wire mesh dated cages. They were fed certified pelleted diet and tap water ad libitum. Temperature and humidity conditions were controlled as possible on housing the animals during the experimental period. The capsaicin used in this study was purchased from Sigma chemical co., St. Louis, Mo, USA. The animals were divided into two groups: Control and capsaicin groups. The control group consisted of ten rats that received 0.5 ml distilled water daily by oro-oesophageal tube. The capsaicin group consisted of ten rats that received a daily capsaicin dose equivalent to 0.1 mg/kg body weight [8] (which is equivalent to the average consumption dose for capsaicin in people of Thailand) dissolved in 0.5 ml distilled water by oro-oesophageal tube. After twenty one days, all rats were killed by cervical dislocation, and the submandibular salivary gland of both sides were excised. Both glands of each animal were processed, one for light microscopic examination and the other for transmission electron microscopic examination.
Results
Discussion People of different cultures around the world have been using herbs and spices to flavor their daily foods. With the increasing worldwide interest in using herbs and spices, such as capsaicin, in medicinal treatment, there is a vital need to assess any possible adverse effects of such spices on different tissues of the body [15]. Therefore, the present study aimed to investigate the effect of capsaicin on the histology of the submandibular salivary gland. In a previous study [9], reported that when mixing different concentrations of capsaicin with food for seven days, the daily food intake of rats decreased after two days. Therefore, in the present study it was preferred to administer the dose via oro-oesophageal tube, instead of adding it to food, to ensure an accurate standardized dose given to each individual rat during the experimental period. In many countries, the consumption of spices is part of the individual daily diet so it becomes more like a chronic intake, thus in the present study, capsaicin was administrated for twenty one days. Examination of H&E stained sections of the capsaicin group revealed large acinar cytoplasmic vacuoles. These histological results may be interpreted by the findings of [20] who suggested that vacuoles are a result of accumulation of lipid droplets, which come from utilized fatty acids as a result of decreased cellular activity. On the other hand [18], attributed the vacuolization to damage of the mitochondria that are very vulnerable to noxious agents and when damaged, the cellular metabolism fails and sodium ions enter the cell. This osmotic effect causes the breakdown of large macromolecules within the damaged cell leading to the appearance of cytoplasmic vacuoles. Taking into consideration the transmission electron micrographs of the present work that frequently presented mitochondrial affection, so the [18] explanation seems most likely to apply to such vacuolizations.