Macronutrientst, Micronutrients, and Metabolism
Emily Crews Splane, Neil E. Rowland, Anaya Mitra in Psychology of Eating, 2019
These various salts or minerals generally are present in food in trace amounts; their weak taste is usually masked by the food itself. In their pure form, these various salts have slightly different tastes. Sodium chloride (common or table salt) occupies a special niche. Table salt is added to many of our foods, either at the commercial production stage or during cooking or eating, the latter being because many of us like or prefer a salty taste to many foods. There are several possible reasons for this, perhaps the most compelling of which is that we have taste mechanisms that are tuned specifically to the presence of sodium ions and lead to the sensation of saltiness. This will be expanded upon in Chapter 4. For now, it is sufficient to note that sodium is unique among the salts insofar as humans and many animals exhibit a taste-driven specific appetite for sodium, or salts of sodium, when they are deficient in sodium. This is commonly known as salt appetite. Sodium is lost continuously in urine and sweat, and the latter fact has led to development of salt or electrolyte-containing drinks for athletes and others such as outdoor laborers who may be at risk for excessive loss of sweat. We will mention some unusual specific appetites in later chapters.
Building care of hypertensive patients in reducing sodium intake in Banjarmasin
Elida Zairina, Junaidi Khotib, Chrismawan Ardianto, Syed Azhar Syed Sulaiman, Charles D. Sands, Timothy E. Welty in Unity in Diversity and the Standardisation of Clinical Pharmacy Services, 2017
Sodium chloride is the chemical name for dietary salt. The words “salt” and “sodium” are not exactly the same, but consumers often use them interchangeably. About 90% of the sodium we consume is in the form of salt (Institute of Medicine 2004). Increased dietary sodium intake is a modifiable risk factor, and the efficacy of lowering blood pressure via reduction of salt intake is established (Fjeldsoe et al. 2009). Salt reduction is considered as a preventive measure of cardiovascular disease and medical expense (Bibbins-Domingo et al. 2010). Furthermore, it can delay the incidence of antihypertensive therapy, facilitate blood pressure reduction in patients with hypertension obtaining medical therapy, and represent a simple cost-saving mediator to reduce cardiovascular morbidity (Frisoli et al. 2012).
Raw veganism
Carlo Alvaro in Raw Veganism, 2020
There are many food items that are raw, but are not necessarily healthful. Since research is elusive about the nutritional benefits of these foods, I will refrain from cherry-picking scientific studies. In my view, these are not necessarily harmful foods if consumed occasionally; at the same time, they are not healthful foods, and should not be a staple in any healthful diets. These foods can be grouped under at least three categories: The first category is fermented foods. Raw foodists may consume fermented foods and beverages, such as krauts, kombucha, and other pickled products. These products may be slightly alcoholic, and contain various amounts of sodium chloride (table salt). Our bodies need sodium but not sodium chloride. Sodium chloride is a mineral—a rock. Our bodies can be seriously damaged by table salt. Sodium, on the other hand, is a mineral that is naturally occurring in plants. Plants can absorb rock minerals more efficiently than humans, but the human body can absorb only minerals from organic sources. Thus, the ideal situation is to consume sodium by eating organic sources, i.e., celery, coconut water, tomatoes, melons, leafy greens, etc. The bottom line is that salt was introduced as a preservative because salt kills bacteria, especially during times when refrigerators did not exist, to prevent meats from rotting. In practical terms, salt is not a food.
Heavy metals in edible salt from Ghana with special reference to potential human health risk
Published in Toxin Reviews, 2021
For most people, diet is the major path of exposure to environmental contaminants (Zukowska and Biziuk 2008). Food contamination by heavy metals has become a peril in recent years because of their potential accumulation in biosystems through contaminated water and soil sources. It is therefore very important to assess the related risks of dietary intake of these elements in food to human health. Salt is a mineral that is principally made up of sodium chloride. It is added to most foods as a flavoring agent and as a preservative. It contains many essential minerals that are required for various physiological and metabolic processes in living organisms (Mertz 1981, Kagaya et al.2009). The production of salt has been in existence for several years and is one of the most popular industries worldwide. Salt is produced mainly by mining of solid rocks and by evaporation of seawater. The physical and chemical composition of salt from different sources varies widely depending upon the manufacturing technique and the composition of the raw material (Drake and Drake 2011).
Viscosity reduction of isotonic solutions of the photosensitizer TPCS2a by cyclodextrin complexation
Published in Drug Development and Industrial Pharmacy, 2018
Marianne Lilletvedt Tovsen, Ingunn Tho, Hanne Hjorth Tønnesen
Di(monoethanolammonium) meso-tetraphenyl chlorin disulphonate (TPCS2a; Mw = 899.05 g/mol) was synthesized by Synthetica AS, Oslo, Norway (purity 98.7%; applied in the spectroscopic studies) and by Sochinaz SA, Vionnaz, Switzerland (purity 94.9%; applied in the viscosity experiments). TPCS2a of both purities was kindly donated by PCI Biotech AS (Lysaker, Norway). The samples were stored desiccated at +4 °C. The cyclodextrins used were 2-hydroxypropyl-β-cyclodextrin (HPβCD, Cavasol® W7 HP Pharma) and 2-hydroxypropyl-γ-cyclodextrin (HPγCD, Cavasol® W8 HP Pharma), both purchased from Wacker Fine Chemicals, Wacker Chemie AG, Burghausen, Germany. The water content of the CDs was determined prior to use (Moisture Analyzer MA 30, Satorius, Goettingen, Germany) and corrected for in the further calculations. Sodium chloride (NaCl) was purchased from VWR, Oslo, Norway. Phosphate-buffered saline (PBS) was purchased as tablets from Sigma Aldrich (St. Louis, MO), and one PBS tablet was dissolved in 200 ml MilliQ water (Millipore, Billerica, MA).
Evaluation of topical econazole nitrate formulations with potential for treating Raynaud’s phenomenon
Published in Pharmaceutical Development and Technology, 2019
Dherya Bahl, Saloni Daftardar, Rinda Devi Bachu, Sai H. S. Boddu, Nezam Altorok, Bashar Kahaleh
Oleic Acid NF (Lot No. UV0230) was obtained from Spectrum Chemical (Gardena, CA). Butylated Hydroxyanisole (BHA) NF (Lot No. 2EC0250) was obtained from Spectrum Chemical. Ethylenediaminetetraacetic acid (EDTA), Disodium salt dehydrate, 99+% (Lot No. A0244379) was procured from ACROS (Fair Lawn, NJ). Propylene Glycol USP/FCC (Lot No. 115135) was purchased from Fisher Scientific (Pittsburgh, PA). Ethanol 190 Proof (Lot No. 223512) was supplied by Decon Labs, Inc. (King of Prussia, PA). Hydroxypropyl methylcellulose (HPMC) (Methocel® E4M premium CR) (hypromellose USP) (Lot No. C145201) was provided by PCCA (Houston, TX). Versabase® Cream (Lot No. 6654449) and PCCA Lipoderm® Activemax were provided by PCCA. Dimethyl Sulphoxide (DMSO) HPLC grade (Lot No. 092056) was procured from Fisher Scientific (Pittsburgh, PA). Glycerin USP (Lot No. 2EG0467) was supplied by Spectrum Chemical. Econazole Nitrate powder (Lot No. P11B013) was procured from Alfa Aesar (Ward Hill, MA). Sodium Laureth Sulfate (SLES), 100% pure (Lot No. 16134), was procured from Nature’s Oil (Aurora, OH). Sodium chloride (Lot No. 075134) was provided by Fisher Scientific (Pittsburgh, PA). Polyethylene glycol 400, 100% (Lot No. 2603104), was supplied by Hampton Research (Aliso viejo, CA). High Performance Liquid Chromatography (HPLC) solvents, including methanol (Lot No. 21063) and acetonitrile (Lot No. 18401) were purchased from Fisher Scientific (Pittsburgh, PA). All solvents used were of analytical grade and distilled deionized water was used throughout the study.
Related Knowledge Centers
- Chemical Synthesis
- Chloride
- Extracellular Fluid
- Multicellular Organism
- Salinity
- Sodium
- Chemical Formula
- Salt
- Curing
- Chlorine