4.7 Article

Role of Aromatic Herbs and Spices in Salty Perception of Patients with Hyposmia

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Otorhinolaryngology

Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population

Carla Masala et al.

Summary: This study aimed to evaluate the prevalence of olfactory dysfunction in Italian adults. The results showed that about 27% of participants had hyposmia, and age, sex, and cognitive reserve were significantly correlated with olfactory function.

EUROPEAN ARCHIVES OF OTO-RHINO-LARYNGOLOGY (2022)

Article Agriculture, Multidisciplinary

Flavoring of sea salt with Mediterranean aromatic plants affects salty taste perception

Antonella Rosa et al.

Summary: This study evaluated the sensory dimensions of sea salts flavored with Mediterranean aromatic plants and found that flavored salt solutions were perceived as more intense, less familiar, but equally pleasant compared to pure salt solution. Sea salt flavored with orange fruits/saffron emerged as the most interesting in potentiating saltiness perception. The study confirmed the important role of Mediterranean aromatic plants in enhancing saltiness perception and suggested the use of flavored sea salt as a potential strategy to reduce daily salt intake.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

Article Food Science & Technology

The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution

Ya Gao et al.

Summary: This study examined the relationship between the saltiness of volatiles and their ability to enhance saltiness in Yongchuan Douchi, a traditional fermented soya bean product. Through gas chromatography-olfactometry/associated taste and sensory evaluation analyses, certain odorants were identified to significantly enhance saltiness perception in salt solution. These findings provide theoretical support for reducing salt usage in the food industry.
Review Biochemistry & Molecular Biology

Possible Use of Phytochemicals for Recovery from COVID-19-Induced Anosmia and Ageusia

Sachiko Koyama et al.

Summary: The year 2020 was marked by the outbreak of the coronavirus, SARS-CoV-2, leading to a global pandemic that extended into 2021. COVID-19, caused by SARS-CoV-2, has a unique symptom of loss of smell and taste. Various plant chemical compounds with anti-inflammatory and anti-viral effects can be used in developing new taste training methods to aid in recovery.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

Article Clinical Neurology

Qualitative smell/taste disorders as sequelae of acute COVID-19

Tommaso Ercoli et al.

Summary: Around one-third of COVID-19 recovered patients may have persistent qualitative dysfunction in smell/taste domains, including phantosmia, parosmia, phantogeusia, and parageusia. Detection of phantogeusia is a novel finding in long-term COVID-19 patients, suggesting further investigation is needed to better understand the pathophysiology of these qualitative disorders in patients who had COVID-19.

NEUROLOGICAL SCIENCES (2021)

Article Infectious Diseases

Quantitative analysis of taste disorder in COVID-19 patients, the hypersensitivity to salty quality

M. Mahdi Asadi et al.

Summary: Recent studies have shown that the new pandemic SARS-CoV-2 can affect the Central Nervous System via the olfactory bulb, leading to taste and smell disorders. The taste changes induced by infection are commonly observed in patients with COVID-19 and may be associated with dysfunction of taste receptors or the spread of infection.

NEW MICROBES AND NEW INFECTIONS (2021)

Editorial Material Nutrition & Dietetics

Salt Taste, Nutrition, and Health

Albertino Bigiani

NUTRIENTS (2020)

Article Behavioral Sciences

Global Study of Variability in Olfactory Sensitivity

Anna Oleszkiewicz et al.

BEHAVIORAL NEUROSCIENCE (2020)

Review Medicine, General & Internal

Smell and Taste Dysfunction in Patients With COVID-19: A Systematic Review and Meta-analysis

Akosua Adom Agyeman et al.

MAYO CLINIC PROCEEDINGS (2020)

Article Biochemistry & Molecular Biology

Saffron: Chemical Composition and Neuroprotective Activity

Maria Anna Maggi et al.

MOLECULES (2020)

Article Otorhinolaryngology

Correlation between olfactory function, trigeminal sensitivity, and nasal anatomy in healthy subjects

Carla Masala et al.

EUROPEAN ARCHIVES OF OTO-RHINO-LARYNGOLOGY (2019)

Article Otorhinolaryngology

Influence of olfactory dysfunction on the perception of food

Y. Zang et al.

EUROPEAN ARCHIVES OF OTO-RHINO-LARYNGOLOGY (2019)

Review Biochemistry & Molecular Biology

Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review

Thierry Thomas-Danguin et al.

FOOD & FUNCTION (2019)

Article Food Science & Technology

Sea Salts Flavored with Mediterranean Herbs and Fruits Prevent Cholesterol and Phospholipid Membrane Oxidation and Cell Free Radical Generation

Antonella Rosa et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2018)

Article Surgery

The Human Sense of Olfaction

Ute Walliczek-Dworschak et al.

FACIAL PLASTIC SURGERY (2017)

Review Food Science & Technology

Influence of salt on lipid oxidation in meat and seafood products: A review

Lilian R. B. Mariutti et al.

FOOD RESEARCH INTERNATIONAL (2017)

Article Food Science & Technology

Chemotypic Characterization and Biological Activity of Rosmarinus officinalis

Prabodh Satyal et al.

Article Food Science & Technology

Advances in phenolic compounds analysis of aromatic plants and their potential applications

D. Carvalho Costa et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Review Food Science & Technology

Spices and herbs: Natural sources of antioxidants - a mini review

Milda E. Embuscado

JOURNAL OF FUNCTIONAL FOODS (2015)

Article Nutrition & Dietetics

Effects of smell loss (hyposmia) on salt usage

Robert I. Henkin

NUTRITION (2014)

Article Multidisciplinary Sciences

High salt recruits aversive taste pathways

Yuki Oka et al.

NATURE (2013)

Article Psychology, Biological

Retronasal perception of odors

Viola Bojanowski et al.

PHYSIOLOGY & BEHAVIOR (2012)

Article Food Science & Technology

COMPARISON OF SALTY TASTE AND TIME INTENSITY OF SEA AND LAND SALTS FROM AROUND THE WORLD

S. L. Drake et al.

JOURNAL OF SENSORY STUDIES (2011)

Review Nutrition & Dietetics

Reducing Sodium in Foods: The Effect on Flavor

Djin Gie Liem et al.

NUTRIENTS (2011)

Article Clinical Neurology

Chemosensory interaction: acquired olfactory impairment is associated with decreased taste function

Basile N. Landis et al.

JOURNAL OF NEUROLOGY (2010)

Review Allergy

How relevant is the impairment of smell for the quality of life in allergic rhinitis?

Giulio C. Passali et al.

CURRENT OPINION IN ALLERGY AND CLINICAL IMMUNOLOGY (2008)

Article Psychiatry

Gustatory and olfactory sensitivity in patients with anorexia and bulimia in the course of treatment

Katja Aschenbrenner et al.

JOURNAL OF PSYCHIATRIC RESEARCH (2008)

Article Medicine, Research & Experimental

The Influence of Olfactory Loss on Dietary Behaviors

Katja Aschenbrenner et al.

LARYNGOSCOPE (2008)

Review Multidisciplinary Sciences

Smell images and the flavour system in the human brain

Gordon M. Shepherd

NATURE (2006)