Salt Taste, Nutrition, and Health

• Autore: Bigiani Albertino
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
• Descrizione fisica: 1 electronic resource (152 p.)
• Soggetto topico: Research & information: general; Biology, life sciences; Food & society
• Soggetto non controllato: taste sensitivity; taste thresholds; food records; food intake; oral microbiota; eating habits; taste; sodium taste; renin; angiotensin II; angiotensinogen; angiotensin-converting enzyme; high-salt diet; blood pressure; doenjang; soybean paste; epithelial sodium channel; sodium homeostasis; amiloride; salt deprivation; short-term preference test; salt; TRPV1 gene; rs806500; dietary; biomarker; elderly; nutrigenetics; salt taste perception; taste threshold; sodium chloride; metabolic syndrome; Mediterranean diet; sodium receptor; salt taste; taste transduction; Korean soy sauce; kokumi; umami; salty; chorda tympani; amiloride-insensitive salt taste pathway
• Persona (resp. second.): BigianiAlbertino
• Sommario/riassunto: Salt (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.
• Titolo autorizzato: Salt Taste, Nutrition, and Health
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557422203321
• Lo trovi qui: Univ. Federico II