Salt Taste, Nutrition, and Health
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...
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Bigiani, Albertino edt Salt Taste, Nutrition, and Health Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020 1 electronic resource (152 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier 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. English Research & information: general bicssc Biology, life sciences bicssc Food & society bicssc 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 3-03936-465-0 3-03936-466-9 Bigiani, Albertino oth |
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Bigiani, Albertino |
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Bigiani, Albertino |
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Salt Taste, Nutrition, and Health |
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Salt Taste, Nutrition, and Health |
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Salt Taste, Nutrition, and Health |
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Salt Taste, Nutrition, and Health |
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Salt Taste, Nutrition, and Health |
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Salt Taste, Nutrition, and Health |
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Salt Taste, Nutrition, and Health |
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salt taste, nutrition, and health |
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MDPI - Multidisciplinary Digital Publishing Institute |
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2020 |
physical |
1 electronic resource (152 p.) |
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3-03936-465-0 3-03936-466-9 |
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AT bigianialbertino salttastenutritionandhealth |
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(CKB)5400000000043472 (oapen)https://directory.doabooks.org/handle/20.500.12854/68935 (EXLCZ)995400000000043472 |
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