Enjoyment of Spicy Flavor Enhances Central Salty-Taste Perception and Reduces Salt Intake and Blood Pressure
| العنوان: | Enjoyment of Spicy Flavor Enhances Central Salty-Taste Perception and Reduces Salt Intake and Blood Pressure |
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| المؤلفون: | Tianyi Ma, Fang Sun, Zhiming Zhu, Qiang Li, Rongbing Jin, Daoyan Liu, Hao Yu, Chengkang He, Yuanting Cui, Xunmei Zhou, Xiaowei Chen, Yingsha Li, Hongmei Lang, Hongbo Jia |
| المصدر: | Hypertension. 70:1291-1299 |
| بيانات النشر: | Ovid Technologies (Wolters Kluwer Health), 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | Adult, Male, Population level, Salty taste perception, Blood Pressure, 030204 cardiovascular system & hematology, Article, Mice, 03 medical and health sciences, 0302 clinical medicine, Double-Blind Method, Pepper, Internal Medicine, Animals, Humans, Medicine, 030212 general & internal medicine, Food science, Sodium Chloride, Dietary, Spices, Salt intake, Flavor, Dose-Response Relationship, Drug, business.industry, Taste Perception, Disease Models, Animal, Blood pressure, Hypertension, Female, Orbitofrontal cortex, Capsaicin, business, Insula, Phytotherapy |
| الوصف: | High salt intake is a major risk factor for hypertension and is associated with cardiovascular events. Most countries exhibit a traditionally high salt intake; thus, identification of an optimal strategy for salt reduction at the population level may have a major impact on public health. In this multicenter, random-order, double-blind observational and interventional study, subjects with a high spice preference had a lower salt intake and blood pressure than subjects who disliked spicy food. The enjoyment of spicy flavor enhanced salt sensitivity and reduced salt preference. Salt intake and salt preference were related to the regional metabolic activity in the insula and orbitofrontal cortex (OFC) of participants. Administration of capsaicin—the major spicy component of chili pepper—enhanced the insula and OFC metabolic activity in response to high-salt stimuli, which reversed the salt intensity–dependent differences in the metabolism of the insula and OFC. In animal study, OFC activity was closely associated with salt preference, and salty-taste information processed in the OFC was affected in the presence of capsaicin. Thus, interventions related to this region may alter the salt preference in mice through fiber fluorometry and optogenetic techniques. In conclusion, enjoyment of spicy foods may significantly reduce individual salt preference, daily salt intake, and blood pressure by modifying the neural processing of salty taste in the brain. Application of spicy flavor may be a promising behavioral intervention for reducing high salt intake and blood pressure. |
| تدمد: | 1524-4563 0194-911X |
| DOI: | 10.1161/hypertensionaha.117.09950 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1eb03a191c2bc61e7f30051d8ab5b717 https://doi.org/10.1161/hypertensionaha.117.09950 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....1eb03a191c2bc61e7f30051d8ab5b717 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15244563 0194911X |
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| DOI: | 10.1161/hypertensionaha.117.09950 |