Role of Nutrition and Diet Therapy in Boosting Immunity
Mehwish Iqbal in Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
It is the native drink of Nepal with great nutritional value. Mohi is a liquid of fermented milk, a by-product of yoghurt. Its taste is sour because of the lactic acid found in yoghurt. It is taken as a cold drink during summertime, and it also suppresses tiredness and provides freshness. While sugar or any sweetening agent can be mixed with it to enhance its taste, mohi is extensively advised as a beneficial remedy for certain diseases such as dysfunctions of spleen and liver, piles, jaundice and diarrhoea as it also consists of probiotics. The fat content of mohi is far lesser in contrast with curd or milk since most of the fat is eliminated during churning. Around 250 ml or one cup of mohi consists of 2.2 grams of fat and 99 calories. It also consists of phosphorus, calcium, potassium and vitamins (Tamang, 2019) (Figure 2.17).
Gastrointestinal cancer
Peter Hoskin, Peter Ostler in Clinical Oncology, 2020
Dysphagia is the most common presenting symptom. A middle-aged or elderly patient complaining of this symptom should be considered to have oesophageal cancer until proven otherwise and referral to a gastroenterologist is mandatory. The symptom begins insidiously as a sensation of food sticking, usually when solids such as meat have been eaten, progresses so that there is difficulty with softer foods/liquids, and can be associated with retrosternal discomfort owing to stretching of the oesophagus and increased peristalsis. Regurgitation usually accompanies severe dysphagia. Retrosternal discomfort is followed by effortless regurgitation of the oesophageal contents. These do not taste sour as they have not entered the stomach. This contrasts with gastro-oesophageal reflux where there will be a strong taste of acid.
Person-centred health care and pain
Stephen Buetow in Rethinking Pain in Person-Centred Health Care, 2020
Experiencing something as painfully pleasurable reflects and cannot be separated from personal taste.82 Such taste is not bad or good. It is simply taste, whose experience is not purely sensory but an enactment of how a person creates their world.83 For example, physical pain might reduce emotional pain or heighten subsequent pleasure. It is true that pleasure is an insufficient source of happiness and that there is a limit to how much pleasure a person can tolerate. However, not all pleasures are the same and it is difficult to imagine effective pain management not producing some pleasure. At a minimum, the pleasure experienced amid pain and its treatment has short-term value in exciting positive emotion and, according to great thinkers ranging from Aristotle to Freud, in discharging tension from the negative emotion commonly associated with an event such as physical pain. This perspective challenges the notion that pleasure “need not occupy the foreground of consciousness,”84 since a person is aware of finding an object pleasing, directly or indirectly.
Left out in the cold: Serving wines chilled
Published in Temperature, 2019
In addition to characteristic aromas, wines also elicit taste and, in some cases, astringent and irritant, or “hot”, sensations. Taste sensations are evoked by water soluble compounds and described as sweet, salty, sour, bitter, and umami. Although salty and umami are not often used to describe wines, winemakers will go to great lengths to find the appropriate balance of sweetness, sourness, and bitterness. Interestingly, taste sensations also seem to be temperature-dependent, although the effects are variable and often compound-specific. In general, taste sensitivity is greatest with stimulus temperatures between approximately 20 and 34°C [2]. Thus, sweetness, sourness, and bitterness will often be perceived as less intense when wines are chilled. Additionally, for some tastants, adaptation (the sensory phenomenon in which perceived intensity decreases with constant stimulation) is also temperature-dependent. Warming appears to slow adaptation to sweet, but not to bitter solutions [3] resulting in a more prolonged and intense sweet sensation. Combined, these effects may underpin the common practice of chilling very sweet wines or poor quality wines that are unbalanced in taste profile. Nevertheless, as with aroma, the typical practice of manipulating the wine in the mouth during evaluation will have a tendency to warm the liquid, thereby minimizing the effect of cooling.
Antimicrobial activities of a small molecule compound II-6s against oral streptococci
Published in Journal of Oral Microbiology, 2021
Jin Zhang, Xinyi Kuang, Yuanzheng Zhou, Ran Yang, Xuedong Zhou, Xian Peng, Youfu Luo, Xin Xu
Various measures have been developed to control dental caries, including the daily use of fluoride toothpaste and floss, water fluoridation, dental sealant and antimicrobial mouthwash [10]. Antimicrobials have also shown effectiveness in the reduction of cariogenic biofilm, and thus helping the management of dental caries [11,12]. Chlorhexidine digluconate (CHX) is the most commonly used antimicrobial to control oral biofilm, particularly in high-risk individuals for caries [13–16]. However, this broad-spectrum chemical compound has adverse effects such as bitter taste, discoloration of teeth, mucosal soreness, temporary taste disturbances, hypersensitivity, and potential disturbance of microbial equilibrium within the oral ecosystem [17]. In addition, the long-term application of antimicrobials may induce drug resistance [18–20], further necessitating the development of a novel agent for the control of oral biofilm.
Individual Differences in Chemosensory Perception Amongst Cancer Patients Undergoing Chemotherapy: A Narrative Review
Published in Nutrition and Cancer, 2022
Alba Ruiz-Ceamanos, Charles Spence, Jordi Navarra
Smell can be experienced in one of two importantly different ways: orthonasal and retronasal (23, 24). Orthonasal olfaction occurs when we smell external aromas from the environment, while retronasal olfaction occurs when volatile aromatic odor molecules are pulsed out of from the back of the nose, especially when we swallow (e.g., when we eat or drink; see 25, 26). In the latter case, one may note that smell and taste are activated at more or less the same time, thus hindering people’s ability to distinguish between the respective inputs that are attributable to each of the senses. On the other hand, taste (gustation) refers exclusively to what can be distinguished from the stimulation of sensory receptors in the oral cavity that code for basic tastes including bitter, sour, sweet, salt, and umami. These sensations appear when a substance activates certain receptors located in the mouth (though see also 27). Finally, flavor refers to a multisensory perception of food or drink involving not only taste, but also retronasal smell (see 28) and, on occasion, the trigeminal nerve (the nerve responsible for the face and motor functions that provides sensations such as temperature, astringency, or pungency; 29) as well.
Related Knowledge Centers
- Biochemistry
- Mouth
- Perception
- Taste Bud
- Taste Receptor
- Trigeminal Nerve
- Tongue
- Sensory Nervous System
- Sense of Smell
- Flavoring