LEADER 03716nam 2200877z- 450 001 9910557422203321 005 20231214133427.0 035 $a(CKB)5400000000043472 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68935 035 $a(EXLCZ)995400000000043472 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aSalt Taste, Nutrition, and Health 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (152 p.) 311 $a3-03936-465-0 311 $a3-03936-466-9 330 $aSalt (NaCl) is a key component of the human diet because it provides the sodium ion (Na+), an essential mineral for our body. Na+ regulates extracellular fluid volume and plays a key role in many physiological processes, such as the generation of nerve impulses. Na+ is lost continuously through the kidneys, intestine, and sweating. Thus, to maintain proper bodily balance, losses have to be balanced with foods containing this cation. The need for salt explains our ability to detect Na+ in foodstuffs: Na+ elicits a specific taste sensation called ?salty?, and gustatory sensitivity to this cation is crucial for regulating its intake. Indeed, the widespread use of salt in food products for flavoring and to improve their palatability exploits our sense of taste for Na+. When consumed in excess, however, salt might be detrimental to health because it may determine an increase in blood pressure?a major risk factor for many cardiovascular diseases. Understanding how salt taste works and how it affects food preference and consumption is therefore of paramount importance for improving human nutrition. This book comprises cutting-edge research dealing with salt taste mechanisms relevant for nutrition and health. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 610 $ataste sensitivity 610 $ataste thresholds 610 $afood records 610 $afood intake 610 $aoral microbiota 610 $aeating habits 610 $ataste 610 $asodium taste 610 $arenin 610 $aangiotensin II 610 $aangiotensinogen 610 $aangiotensin-converting enzyme 610 $ahigh-salt diet 610 $ablood pressure 610 $adoenjang 610 $asoybean paste 610 $aepithelial sodium channel 610 $asodium homeostasis 610 $aamiloride 610 $asalt deprivation 610 $ashort-term preference test 610 $asalt 610 $aTRPV1 gene 610 $ars806500 610 $adietary 610 $abiomarker 610 $aelderly 610 $anutrigenetics 610 $asalt taste perception 610 $ataste threshold 610 $asodium chloride 610 $ametabolic syndrome 610 $aMediterranean diet 610 $asodium receptor 610 $asalt taste 610 $ataste transduction 610 $aKorean soy sauce 610 $akokumi 610 $aumami 610 $asalty 610 $achorda tympani 610 $aamiloride-insensitive salt taste pathway 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aFood & society 700 $aBigiani$b Albertino$4edt$01314854 702 $aBigiani$b Albertino$4oth 906 $aBOOK 912 $a9910557422203321 996 $aSalt Taste, Nutrition, and Health$93032051 997 $aUNINA