Salt Taste, Nutrition, and Health (Record no. 41243)

MARC details
000 -LEADER
fixed length control field 03854naaaa2200853uu 4500
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/68935
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220219201812.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number books978-3-03936-466-4
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783039364657
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783039364664
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/books978-3-03936-466-4
Terms of availability doi
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title English
042 ## - AUTHENTICATION CODE
Authentication code dc
072 #7 - SUBJECT CATEGORY CODE
Subject category code GP
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Subject category code PS
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Subject category code JFCV
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100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Bigiani, Albertino
Relationship edt
245 10 - TITLE STATEMENT
Title Salt Taste, Nutrition, and Health
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Basel, Switzerland
Name of publisher, distributor, etc. MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc. 2020
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (152 p.)
506 0# - RESTRICTIONS ON ACCESS NOTE
Terms governing access Open Access
Source of term star
Standardized terminology for access restriction Unrestricted online access
520 ## - SUMMARY, ETC.
Summary, etc. 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.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
Use and reproduction rights https://creativecommons.org/licenses/by/4.0/
Source of term cc
-- https://creativecommons.org/licenses/by/4.0/
546 ## - LANGUAGE NOTE
Language note English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Research & information: general
Source of heading or term bicssc
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Biology, life sciences
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650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food & society
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Uncontrolled term taste sensitivity
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Uncontrolled term taste thresholds
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Uncontrolled term food records
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Uncontrolled term food intake
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Uncontrolled term oral microbiota
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Uncontrolled term eating habits
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Uncontrolled term taste
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Uncontrolled term sodium taste
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Uncontrolled term renin
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Uncontrolled term angiotensin-converting enzyme
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Uncontrolled term high-salt diet
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Uncontrolled term blood pressure
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Uncontrolled term doenjang
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Uncontrolled term soybean paste
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Uncontrolled term epithelial sodium channel
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Uncontrolled term sodium homeostasis
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Uncontrolled term amiloride
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Uncontrolled term salt deprivation
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Uncontrolled term short-term preference test
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Uncontrolled term salt
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Uncontrolled term TRPV1 gene
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Uncontrolled term rs806500
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Uncontrolled term dietary
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Uncontrolled term elderly
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Uncontrolled term nutrigenetics
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Uncontrolled term salt taste perception
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Uncontrolled term taste threshold
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Uncontrolled term sodium chloride
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Uncontrolled term metabolic syndrome
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Uncontrolled term Mediterranean diet
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Uncontrolled term sodium receptor
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Uncontrolled term salt taste
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Uncontrolled term taste transduction
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Uncontrolled term Korean soy sauce
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Uncontrolled term kokumi
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Uncontrolled term umami
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Uncontrolled term salty
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Uncontrolled term chorda tympani
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Uncontrolled term amiloride-insensitive salt taste pathway
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Uncontrolled term n/a
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Bigiani, Albertino
Relationship oth
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/2702">https://mdpi.com/books/pdfview/book/2702</a>
Access status 0
Public note DOAB: download the publication
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://directory.doabooks.org/handle/20.500.12854/68935">https://directory.doabooks.org/handle/20.500.12854/68935</a>
Access status 0
Public note DOAB: description of the publication

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