By Bernd Nilius, Susan G. Amara, Roland Lill, Stefan Offermanns, Thomas Gudermann, Ole H. Petersen, Reinhard Jahn
T. Hara, I. Kimura, D. Inoue, A. Ichimura, and A. Hirasawa: unfastened fatty acid receptors and their function in legislation of power metabolism. B. Nilius and G. Appendino. Spices: the savory and fit technology of pungency.
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Extra info for Reviews of Physiology, Biochemistry and Pharmacology, Vol. 164
As we have mentioned, Brillant-Savarin was well aware that spices have “systemic” effects beyond their flavour. ), and that reducing energy intake is beneficial for health and protects various tissues against disease. To begin with, a statistics from the World Health Organization from 2009 shows that India consumes more than 2,500,000 t of spices and has a cancer incidence of less than 100 per 100,000 for males and females. In contrast, the US consumes less than 250,000 t of spices and has a cancer incidence of more than 500 per 100,000 inhabitants (Aggarwal et al.
2010). e. systemic administration causes a drop in core temperature and subsequent activation of thermogenesis and energy dissipation. Therefore, non-pungent activators represent attractive dietary ingredients to support weight loss. Nevertheless, all other TRPV1 related effects will be maintained (Chu et al. 2009), including those on thermogenesis. These considerations underlie the development of capsinoids, a group of non-pungent ester isosters of capsaicinoids, as slimming agents. These compounds were discovered in the late nineties in a sweet pepper cultivar (CH-19 Sweet) from Thailand (Kobata et al.
E. bitter tasting apertitives or digestives, provide) are tools for treatment of gastrointestinal motility disorders (Janssen et al. 2011). Dietary free glutamate, which triggers umami taste in type 2 cells, is also sensed by specific glutamate sensors in the gastric mucosa and contributes to the regulation of gastrointestinal functions. This signalling is also coupled, just like in taste bud cells, to TRPM5, indicating that the perception of food is supported by glutamate sensing in the gastric mucosa (Nakamura et al.