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Full-Text Articles in Life Sciences
Oleogustus: The Unique Taste Of Fat, Cordelia A. Running, Bruce A. Craig, Richard D. Mattes
Oleogustus: The Unique Taste Of Fat, Cordelia A. Running, Bruce A. Craig, Richard D. Mattes
Department of Nutrition Science Faculty Publications
Considerable mechanistic data indicate there may be a sixth basic taste: fat. However, evidence demonstrating that the sensation of non-esterified fatty acids (the proposed stimuli for “fat taste”) differs qualitatively from other tastes is lacking. Using perceptual mapping, we demonstrate that medium and long-chain non-esterified fatty acids have a taste sensation that is distinct from other basic tastes (sweet, sour, salty, and bitter). While some overlap was observed between these NEFA and umami taste, this overlap is likely due to unfamiliarity with umami sensations rather than true similarity. Shorter chain fatty acids stimulate a sensation similar to sour, but as …
The Pathological Role Of Acrolein In Experimental Autoimmune Encephalomyelitis And Multiple Sclerosis, Melissa A. Tully
The Pathological Role Of Acrolein In Experimental Autoimmune Encephalomyelitis And Multiple Sclerosis, Melissa A. Tully
Open Access Dissertations
Multiple sclerosis (MS) is an autoimmune demyelinating neuropathy that affects nearly 2.5 million people worldwide. Despite substantial efforts, few treatments are currently available largely due to limited knowledge of pathogenic mechanisms underlying the disease. The immune-inflammatory nature of the pathology has prompted investigation of the role of oxidative stress in disease development and progression; however targeting reactive oxygen species for neutralization has had marginal success therapeutically, suggesting that an alternate oxidative stress-related target would prove beneficial. Recently, our lab has implicated acrolein, a highly reactive aldehyde that is both a byproduct and catalyst of lipid peroxidation, as a potential therapeutic …
The Bone-Protective Effect And Mechanism Of Soluble Corn Fiber, Steven A. Jakeman
The Bone-Protective Effect And Mechanism Of Soluble Corn Fiber, Steven A. Jakeman
Open Access Theses
Postmenopausal women are at greatest risk among healthy individuals of developing osteoporosis and associated fractures. Nondigestible, fermentable dietary carbohydrates have been shown to improve calcium absorption in adolescents and bone-strength parameters in the rat model. Of particular interest is soluble corn fiber (SCF), which improved rat bone strength the most in a survey of novel fibers, and improved calcium absorption by up to 13% in teen girls. Hypotheses about the mechanism behind this effect revolve around the production of short-chain fatty acids (SCFAs) in the large intestine during fermentation. The purpose of this work was to determine if SCF would …
Fuel Choice, Acute Respiratory Infection And Child Growth In Uganda, Onyekachi U. Aghasili
Fuel Choice, Acute Respiratory Infection And Child Growth In Uganda, Onyekachi U. Aghasili
Open Access Theses
This thesis seeks to explain the relationship between a household's choice of fuel and the health and nutrition outcomes of children below the age of 5 in Uganda. The first objective is to examine the association between the choice of fuel and the incidence of acute respiratory infection (ARI). The second objective is to measure the relationship between choice of fuel, ARI and nutrition outcomes of children. ^ I use data from the 2006 and 2011 Uganda Demographic and Health Surveys (UDHS). The total number of observations is 4,463. Data indicate that 94% of rural households in the DHS sample …
Consumer Inferences Of Corporate Social Responsibility (Csr) Claims On Packaged Foods, Gaeul Kim
Consumer Inferences Of Corporate Social Responsibility (Csr) Claims On Packaged Foods, Gaeul Kim
Open Access Theses
With the growing public demands in Corporate Social Responsibility (CSR) of the food industry, CSR claims have begun to appear on food packages, as companies started communicating their CSR initiatives to consumers. Although food packages emerged as an important CSR communication tool, consumers' processing of CSR claims and the effects of these claims on product evaluations still remain unknown. In this regard, the present study carries two important research questions. First, do non-health/nutrition-related CSR claims influence consumers' product evaluations, such as perceived health benefits or tastes? If so, how does the effect of CSR claims differ by type of CSR …