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Chemesthesis, Thermogenesis, and Nutrition
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Hilton M. Hudson, Mary Beth Gallant-Shean, Alan R. Hirsch
The effects of very low doses of capsaicin (0.9 mg) compared to 30 mg capsaicin in earlier studies (Yoshioka, St.Pierre, Suzuki, and Tremblay 1998; Yoshioka et al. 1999) was also evaluated. Forty subjects were served pre-load meals with and without chili pepper, horseradish, ginger, mustard, and wasabi (Reinbach, Martinussen, and Moller 2010). No effect on energy intake at subsequent ad lib buffet was found. This negative study may reflect the low dose of capsaicin used, the dose which reflects the amount usually ingested in Western diets. This implies that a far greater amount of capsaicin than is normally eaten by Westerners must be considered to induce thermogenesis or satiety. A practical challenge to the utility of use of capsaicin in clinical practice in weight loss management is that of compliance, since in thermogenic doses, its pungency exceeds tolerability of the typical Western diet (Diepvens, Westerp, and Westerterp-Plantenga 2007).
Microalgal Pigments as Natural Color
Published in Hafiz Ansar Rasul Suleria, Megh R. Goyal, Masood Sadiq Butt, Phytochemicals from Medicinal Plants, 2019
K. G. Sreekala, Malairaj Sathuvan, Javee Anand, Karuppan Ramamoorthy, Vengatesh Babu, S. Nagaraj
Many popular world cuisines use chlorophyll as a green colorant in a lot of dishes and drinks, such as pasta or absinthe. In addition, wasabi consisting of “simple” horseradish colored with Spirulina chlorophyll is also available. Also a study reports the benefit of chlorophyll derivatives (chlorophyllin) against colon cancer cells, if provided as dietary supplements. The response of HCT116 human colon cancer cells, to treatment with chlorophyll derivative (chlorophyllin), demonstrated its effectiveness as chemopreventive agent. Chlorophyll-a is also used in products such as deodorants and in formulations to fight bad breath, because it has an excellent deodorant quality.27
Unique Flavours from Australian Native Plants
Published in Yasmina Sultanbawa, Fazal Sultanbawa, Australian Native Plants, 2017
Heather Smyth, Yasmina Sultanbawa
Tasmannia lanceolata extract has been approved as a GRAS flavouring ingredient FEMA No. 4755, under the conditions of their intended use in food flavourings in accordance with the 1958 Food Additives Amendment to the Federal Food, Drug and Cosmetic Act. The accepted levels as a flavouring substance in food are given in Figure 20.2 (Marnett et al., 2013). Tasmannia lanceolata extract is used in both sweet and savoury products in the food industry. These extracts have also been used as a flavour enhancer in chewing gum to enhance the mint, peppermint and spearmint (Menary et al., 2003). Polygodial has been used in wasabi to enhance the pungent effect of allyl isothiocyanate and interestingly to improve the sensory properties of artificial sweeteners. These effects could be attributed to the pungency and trigeminal stimulatory effect of polygodial (Starkenmann et al., 2011). Polygodial is a good example of the potential uses of pungent molecules in different sensory applications.
Effects of 6-(Methylsulfinyl)hexyl Isothiocyanate Ingestion on Muscle Damage after Eccentric Exercise in Healthy Males: A Pilot Placebo-Controlled Double-Blind Crossover Study
Published in Journal of Dietary Supplements, 2022
Yoko Tanabe, Nobuhiko Akazawa, Mio Nishimaki, Kazuhiro Shimizu, Naoto Fujii, Hideyuki Takahashi
Wasabi (Wasabia japonica) is a typical Japanese pungent spice, containing a high concentration of isothiocyanates with sulfur compounds containing the –N = C=S functional group; and 6-(Methylsulfinyl)hexyl isothiocyanate (6-MSITC) as a major bioactive compound. Previous work reported that 6-MSITC administration significantly increased the intact inactive calpain-1 protein expression level in Duchenne muscular dystrophy model mice (MDX mice), indicating that calpain-1 activation was suppressed by 6-MSITC administration (18). Furthermore, the administration of 6-MSITC significantly increased the maintenance of calpastatin, an endogenous selective calpain inhibitor, indicating that inhibited protein degradation (18). Therefore, 6-MSITC might suppress calpain-1 activation in the muscle tissue and muscle breakdown under muscle disease conditions. The same study also demonstrated that 6-MSITC administration dose-dependently attenuates the CK activity after forced swimming in C57BL/6J mice (18). However, it remains unclear whether 6-MSITC intake would modulate calpain activity, and muscle damage- and inflammatory responses after eccentric exercise in humans.
Anosmia, trigeminal nerve dysfunction, and COVID-19: A personal account
Published in Acta Oto-Laryngologica Case Reports, 2021
On day 2, the fever subsided without any medications, and I exhibited no symptoms. On day 3 in the morning, I made strong instant coffee. Although I could sense the bitter taste, it was strange and weak and I had no sense of smell. I felt a strange sensation of stinging and burning inside my nose with a little pain during breathing. I had no rhinorrhea or nasal congestion. From days 4 to 7, I had modest malaise, a non-productive cough, and anosmia with strange nasal sensations. After day 8, my symptoms gradually improved except for the anosmia and nasal sensations. On day 11, my quarantine ended, and I returned home to continue isolation. I had only nasal symptoms. I experimented with various foods, drinks, and other materials to evaluate my sense of smell and taste. When I smelled my cologne, it seemed faint. I presumed the smell was affected by the strange sensation of stinging and burning inside my nose. I could recognize the sweetness of Coca-Cola, but the carbonated fizzy sensation was weak. I could not taste the Japanese ‘wasabi’ that normally stimulates a stinging sensation going through the nose and has a very sharp taste.
Collagen biosynthesis stimulation and anti-melanogenesis of bambara groundnut (Vigna subterranea) extracts
Published in Pharmaceutical Biology, 2020
Romchat Chutoprapat, Waraporn Malilas, Rattikarl Rakkaew, Sarinporn Udompong, Korawinwich Boonpisuttinant
Several studies have demonstrated the effect of many natural extracts on collagen biosynthesis and anti-melanogenesis, such as Boonpisuttinant et al. (2014) who reported that the leave extract from Star grass showed the highest anti-melanogenesis on murine malanoma (B16F10) cells and stimulation of collagen biosynthesis on human dermal fibroblasts. Nagai et al. (2010) showed that isosaponarin from wasabi leaf stimulated the collagen Type I synthesis by up-regulated TGF-β type II receptor (TβR-II) and prolyl 4-hydroxylase (P4H) production on human skin fibroblasts.