TY  - GEN
AU  - Bigiani,Albertino
AU  - Bigiani,Albertino
TI  - Salt Taste, Nutrition, and Health
SN  - books978-3-03936-466-4
PY  - 2020///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - Biology, life sciences
KW  - Food & society
KW  - taste sensitivity
KW  - taste thresholds
KW  - food records
KW  - food intake
KW  - oral microbiota
KW  - eating habits
KW  - taste
KW  - sodium taste
KW  - renin
KW  - angiotensin II
KW  - angiotensinogen
KW  - angiotensin-converting enzyme
KW  - high-salt diet
KW  - blood pressure
KW  - doenjang
KW  - soybean paste
KW  - epithelial sodium channel
KW  - sodium homeostasis
KW  - amiloride
KW  - salt deprivation
KW  - short-term preference test
KW  - salt
KW  - TRPV1 gene
KW  - rs806500
KW  - dietary
KW  - biomarker
KW  - elderly
KW  - nutrigenetics
KW  - salt taste perception
KW  - taste threshold
KW  - sodium chloride
KW  - metabolic syndrome
KW  - Mediterranean diet
KW  - sodium receptor
KW  - salt taste
KW  - taste transduction
KW  - Korean soy sauce
KW  - kokumi
KW  - umami
KW  - salty
KW  - chorda tympani
KW  - amiloride-insensitive salt taste pathway
KW  - n/a
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/2702
UR  - https://directory.doabooks.org/handle/20.500.12854/68935
ER  -