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Retronasal Olfaction
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Jason J. Gruss, Alan R. Hirsch
As described above, flavor is a combination of different senses, including olfactory, gustatory, and irritation, or pungency (Spense 2012; Small 2008; Bresslin 2006). The smell component of flavor comes from retronasal smell—odors that flow from the mouth, through the oropharynx to the olfactory nerves at the roof of the nose (Adams and Taylor 2012) (see Figure 3.1).
Therapeutic Efficacy of Black Pepper in Gastrointestinal Disorders
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
The pungent taste of black pepper is due to the presence of piperine.40 Not only piperine, but also piperanine, piperylin-A, piperolein-B, piperi-cine, and piperettine possess some degree of pungency. Some alkaloids are obtained by extraction from black pepper. Figure 8.3 shows some chemical constituents derived from black pepper.57
Osteoarthritis
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Ginger contains certain chemical components which are responsible for its inflammatory actions; 6-gingerol, shogaols, and pungent constituents (gingerdione). Both gingerol and shogaol in vitro have the ability to decrease COX-2 activity, and the pungent components in vitro show the ability to also attenuate COX-2 but also Il-β, IL-6, and TNF-α. Both also have the ability to target the potentially chondroprotective pathway, Nrf2 (Schadich et al., 2016); however, the role in chondrocytes has yet to be reported.
Regional brain morphology of the primary somatosensory cortex correlates with spicy food consumption and capsaicin sensitivity
Published in Nutritional Neuroscience, 2023
Pengfei Han, Tao Su, Hong Chen, Thomas Hummel
Spicy foods are unique for their pungent flavor, which is characterized as the burning, stinging or tingling sensations elicited by chemical irritants such as capsaicin, piperine, sanshools, gingerol, or eugenol. Perception of spicy substances and other chemesthetic stimuli (such as the tingling induced by carbon dioxide, or the cooling of menthol) are mediated by activation of the transient receptor potential (TRP) channels [1,2]. The TRP channels that mediate pungency perception including the TRPA1 and TRPV1 [3], are expressed in the oral (tongue, lip and cheek) and nasal cavities [4,5]. As a painful chemical stimulus, oral capsaicin perception is mediated by brain activation in the left postcentral gyrus (SI), left precentral gyrus (M1), supplementary motor area (SMA), anterior cingulate cortex, and anterior insula [6,7], areas that belong to the trigeminal-nociceptive network [8].
Lobularia maritima leave extract, a nutraceutical agent with antioxidant activity, protects against CCl4-induced liver injury in mice
Published in Drug and Chemical Toxicology, 2022
Anis Ben Hsouna, Sabah Dhibi, Wissal Dhifi, Rania Ben Saad, Faical Brini, Najla Hfaidh, Jackson Roberto Guedes da Silva Almeida, Wissem Mnif
Among medicinal plants, Lobularia maritima (Alyssum maritimum, Brassicaceae), commonly known as sweet alyssum or sweet alison, is an annual ornamental halophyte endemic to Tunisia. It can tolerate salinity up to 400 mM NaCl (Ben Hsouna et al.2019). The leaves are quite small (simple, arranged alternately along the lower part of the stem with a fusiform shape, smooth outline. Their shiny grayish green color is due to the presence of many flattened fine white bristles (Asakawa and Asakawa 2001). The plant is commonly used in Spain as an antiscorbutic and diuretic (Chopra et al.1986). It is also highly esteemed as an astringent (Chopra et al.1986). The young leaves, stems, and flowers are sometimes used as flavoring in salads and other dishes where pungency is required (Facciola 1990).
Influence of a Novel Food-Grade Formulation of Red Chili Extract (Capsicum annum) on Overweight Subjects: Randomized, Double-Blinded, Placebo-Controlled Study
Published in Journal of Dietary Supplements, 2021
Ashil Joseph, MSc, Febi John, PhD, Jestin V. Thomas, MSc, Syam Das, PhD Sivadasan, Balu Maliakel, PhD, Ratheesh Mohan, PhD, Krishnakumar I. M.
Capsaicinoids, naturally present in chili fruits (capsicum) has been established as a thermogenic molecule stimulating energy expenditure and lipolysis by activation of TRPV1 (Matsumoto et al. 2000; Lejeune et al. 2003; Janssens et al. 2013; McCarty et al. 2015). The bioavailability of capsaicin is low and is independent of the route of administration (Chittepu et al. 2018). Moreover, the pungency of capsaicin causes gastrointestinal discomforts (Zhang et al. 2016). The present study confirmed the absorption of capsaicin into human blood serum for the first time by tandem mass spectrometry, demonstrating the safe delivery and bioavailability of capsaicin from the food-grade formulation of red chili extract (CAP). The difficulty in consuming a physiologically relevant dosage of capsaicin and its hydrophobicity has been found to offer limitations in capsaicin bioavailability (Zhu et al. 2015). Though, a nanoemulsion of capsaicin has been reported to be absorbed in rat plasma (Shao et al. 2015), no pungency masked formulations suitable for oral administration has been reported to be bioavailable so far.