NIH Workshop Report: sensory nutrition and disease

Autor: Nirupa Chaudhari, Alan C. Spector, Claire Murphy, Barry G. Green, Mark Lyte, Emily E. Noble, John McLaughlin, Danielle R. Reed, Amber L. Alhadeff, John P. McGann, Catia Sternini, John I. Glendinning, Valerie B. Duffy, Padma Maruvada, Timothy H. Moran, Paule V. Joseph, Jennifer L. Pluznick, Kristina I. Rother, Gary K. Beauchamp, M. Yanina Pepino, Alfredo Fontanini, Richard D. Mattes, George Kyriazis, Enrique Saez, Monica Dus

Publikováno v: The American Journal of Clinical Nutrition
Reed, D R, Alhadeff, A L, Beauchamp, G K, Chaudhari, N, Duffy, V B, Dus, M, Fontanini, A, Glendinning, J I, Green, B G, Joseph, P V, Kyriazis, G A, Lyte, M, Maruvada, P, Mcgann, J P, Mclaughlin, J T, Moran, T H, Murphy, C, Noble, E E, Pepino, M Y, Pluznick, J L, Rother, K I, Saez, E, Spector, A C, Sternini, C & Mattes, R D 2021, ' NIH Workshop Report: sensory nutrition and disease ', The American journal of clinical nutrition, vol. 113, no. 1, pp. 232-245 . https://doi.org/10.1093/ajcn/nqaa302

In November 2019, the NIH held the “Sensory Nutrition and Disease” workshop to challenge multidisciplinary researchers working at the interface of sensory science, food science, psychology, neuroscience, nutrition, and health sciences to explore

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0114141e14747309b187e52e6d7205e6
https://doi.org/10.1093/ajcn/nqaa302

Consumption of glucose syrup enhances glucose tolerance in mice

Autor: John I. Glendinning, Niki Williams

Publikováno v: Physiology & Behavior. 256:113954

There is debate about the metabolic impact of sugar-sweetened beverages. Here, we tested the hypothesis that ad lib consumption of glucose (Gluc) or high-fructose (HiFruc) syrups improves glucose tolerance in mice. We provided C57BL/6 mice with a con

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0556fb7a54665ddcafb639871c14cc3a
https://doi.org/10.1016/j.physbeh.2022.113954

What Does the Taste System Tell Us About the Nutritional Composition and Toxicity of Foods?

Autor: John I. Glendinning

Publikováno v: The Pharmacology of Taste ISBN: 9783031064494

One of the distinctive features of the human taste system is that it categorizes food into a few taste qualities - e.g., sweet, salty, sour, bitter, and umami. Here, I examined the functional significance of these taste qualities by asking what they

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::580cd8de79c7dee7502f16f383c96a43
https://doi.org/10.1007/164_2021_451

Olfaction contributes to the learned avidity for glucose relative to fructose in mice

Autor: John I. Glendinning, Jennifer Maleh, Khalid Touzani, Anthony Sclafani, Gabriella Ortiz

Publikováno v: American journal of physiology. Regulatory, integrative and comparative physiology. 318(5)

When offered glucose and fructose solutions, rodents consume more glucose solution because it produces stronger postoral reinforcement. Intake of these sugars also conditions a higher avidity for glucose relative to fructose. We asked which chemosens

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::639c00be7381405dccfb6b1404880abb
https://pubmed.ncbi.nlm.nih.gov/32160005

Cephalic phase insulin release: A review of its mechanistic basis and variability in humans

Autor: John I. Glendinning, Juyun Lim, Alexa J. Pullicin

Publikováno v: Physiol Behav

Cephalic phase insulin release (CPIR) is a transient pulse of insulin that occurs within minutes of stimulation from foods or food-related stimuli. Despite decades of research on CPIR in humans, the body of literature surrounding this phenomenon is c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b96520ce18b179fd209f3c3b723d59b
https://doi.org/10.1016/j.physbeh.2021.113514