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Objective To assess the accuracy of dynamic computer‐assisted implant surgery. Materials and methods An electronic search up to March 2020 was conducted using PubMed, Embase, and the Cochrane Central Register of Controlled Trial to identify studies using dynamic navigation in implant surgery, and additional manual search was performed as well. Clinical trials and model studies were selected. The primary outcome was accuracy. A single‐arm meta‐analysis of continuous data was conducted. Meta‐regression was utilized for comparison on study design, guidance method, jaw, and systems. Results Ten studies, four randomized controlled trials (RCT) and six prospective studies, met the inclusion criteria. A total of 1,298 drillings and implants were evaluated. The meta‐analysis of the accuracy (five clinical trials and five model studies) revealed average global platform deviation, global apex deviation, and angular deviation were 1.02 mm, 95% CI (0.83, 1.21), 1.33 mm, 95% CI (0.98, 1.67), and 3.59°, 95% CI (2.09, 5.09). Meta‐regression shown no difference between model studies and clinical trials (p = .295, 0.336, 0.185), drilling holes and implant (p = .36, 0.279, 0.695), maxilla and mandible (p = .875, 0.632, 0.281), and five different systems (p = .762, 0.342, 0.336). Conclusion Accuracy of dynamic computer‐aided implant surgery reaches a clinically acceptable range and has potential in clinical usage, but more patient‐centered outcomes and socio‐economic benefits should be reported.

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Objective: The aim of this study was to evaluate the long-term survival, complications, peri-implant conditions, marginal bone loss, and patient satisfaction of fixed dental prostheses supported by narrow diameter implants (NDIs) in the posterior jaws.

The total polyphenol (TP), flavonoid, proanthocyanidin (PAC) content, and antioxidant capacity of both onion varieties (red and yellow) were compared. The content of TP, flavonoids, and PAC was determined by Folin-Ciocalteu colorimetric method, AlCl₃, and by DMAC colorimetric method, respectively. The results showed that the contents of TP and flavonoids decreased from the outer to the inner layers in both onions, but there was no significant difference in PAC content. The outer layers had the highest antioxidant activity of extracts followed by a continuous decrease towards the inner layers in both varieties. The contents of phenolic acids and flavonoids were quantified by HPLC. Gallic acid, ferulic acid, and quercetin, as the main compounds in polyphenols, were detected in each layer of both onions. The red variety showed better antioxidant activity than yellow onion according to the linoleic acid system and DPPH assay. The higher contents of TP and flavonoids were associated with higher antioxidant activity.