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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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Gespeichert in:
Format: Online
Sprache:Englisch
Veröffentlicht: MDPI - Multidisciplinary Digital Publishing Institute 2021
Schlagworte:
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
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Online-Zugang:ONIX_20210501_9783039364657_681
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ONIX_20210501_9783039364657_681

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