332 OLIVE OILS AND HEALTH TOCOTRIENOL(See MINOR COMPOUNDS / Tocopherols) trans(See LIPIDS / Concepts / Trans fatty acids) trans CONFIGURATION (see LIPIDS / Concepts / Trans fatty acids) trans FAT/S (See LIPIDS / Concepts /Trans fatty acids) trans FATTY ACIDS (See LIPIDS / Concepts) trans GEOMETRY (see LIPIDS / Concepts / Trans fatty acids / Trans configuration) trans ISOMERS (See LIPIDS / Concepts / Trans fatty acids/ Trans configuration) TRIACYLGLYCERIDE/S (See LIPIDS / Concepts / Glycerides) TRIACYLGLYCEROLS (See LIPIDS / Concepts / Glycerides / Triacylglycerides) TRIGLYCERIDE/S (See LIPIDS / Concepts / Glycerides / Triacylglycerides) TRISMUS Commonly referred to as “lockjaw”, trismus describes any condition that impairs the ability to fully open the mouth. Most people can open their mouths between 35 and 55 millimetres, approximately the width of three fingers. In trismus, this range is partially or completely reduced. It may be caused by spasms of the muscles of mastication (masseter, temporalis, lateral and medial pterygoid muscles) or by other conditions that restrict mouth opening. Trismus is not a disease in itself but a symptom that may appear in association with traumatic, arthritic, infectious, tumorous processes in the region, in bruxism (involuntary contraction of the chewing muscles often associated with teeth grinding); in tetanus; etc. It may also develop following endotracheal intubation or after prolonged oral surgery, due to the extended time the mouth must remain open. Trismus can interfere with eating, speaking, and oral hygiene, and may alter facial appearance. temporalis masseter maxilla (upper jaw) Mandible (lower jaw) medial pterygoid lateral pterygoid TRITERPENIC DIALCOHOLS (See MINOR COMPOUNDS / Triterpenoids / Pentacyclic triterpenes) TRITERPENOIDS (See MINOR COMPOUNDS)
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