Salt Taste, Nutrition, and Health

• Muut tekijät: Bigiani, Albertino (Toimittaja)
• Aineistotyyppi: Elektroninen Kirjan osa
• Kieli: englanti
• Julkaistu: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Aiheet: Research & information: general; Biology, life sciences; Food & society; 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
• Linkit: DOAB: download the publication; DOAB: description of the publication

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...