Taste psychophysics of bitter phytochemicals

苦味植物化学物质的味道心理物理学

基本信息

  • 批准号:
    6886096
  • 负责人:
  • 金额:
    $ 11.55万
  • 依托单位:
  • 依托单位国家:
    美国
  • 项目类别:
  • 财政年份:
    2004
  • 资助国家:
    美国
  • 起止时间:
    2004-04-15 至 2006-03-31
  • 项目状态:
    已结题

项目摘要

DESCRIPTION (provided by applicant): Diets rich in vegetables and fruit lower the risk of cancer and other systemic diseases. Phytochemicals such as phenols, flavonoids, isoflavones, terpenes and glucosinolates have anti-oxidant and anti-carcinogenic properties and demonstrate a wide spectrum of tumor-blocking activities. Many of these phytochemicals have a bitter taste, which could lead to avoidance of the foods containing them. Taste also is the most important factor in food choice; it is more important than nutritional value, cost, convenience and weight control. The ability, however, to perceive some bitter substances is genetically mediated; about 25% of the population is unable to perceive the bitterness of 6-n-propylthiouracil (PROP), 50% can taste it, and 25% are considered supertasters. It has been shown that PROP tasters have a lower acceptance of bitter vegetables and salad greens. PROP tasters might therefore be less likely to adopt a diet for cancer prevention that emphasizes consumption of bitter vegetables. Very little is known about threshold and suprathreshold bitter perception of the phytochemicals naringin, limonin, quercetin, sinigrin and genistein. The purpose of this study is to determine how these bitter phytochemicals are perceived by (super) tasters and non-tasters of PROP. The knowledge gained through the proposed experiments will provide insight into the role genetic taste sensitivity plays in food preference and food choice. Detection thresholds for the five phytochemicals and sodium chloride and PROP will be determined with a maximum likelihood adaptive staircase method. Psychophysical functions for all seven substances will be measured with the Labeled Magnitude Scale. Subjects will also rate how much they like each of five concentrations of the seven substances. Furthermore, food preference data will be gathered. It is anticipated that this study will result in safe and usable ranges of stimulation for each of the phytochemicals, so that in the future data from children can be obtained.
描述(由申请人提供):富含蔬菜和水果的饮食可降低患癌症和其他全身性疾病的风险。植物化学物质如酚类、类黄酮、异黄酮、萜烯和硫代葡萄糖苷具有抗氧化和抗癌特性,并表现出广谱的肿瘤阻断活性。这些植物化学物质中的许多具有苦味,这可能导致避免含有它们的食物。味道也是选择食物的最重要因素;它比营养价值,成本,方便和体重控制更重要。然而,感知一些苦味物质的能力是遗传介导的;大约25%的人无法感知6-n-丙基硫氧嘧啶(PROP)的苦味,50%的人可以品尝它,25%的人被认为是味觉超敏者。已经表明,PROP品尝者对苦味蔬菜和沙拉蔬菜的接受度较低。因此,PROP品尝者可能不太可能采用强调食用苦味蔬菜的饮食来预防癌症。关于植物化学物质柚皮苷、柠檬苦素、槲皮素、黑芥子苷和染料木黄酮的阈值和阈上苦味感知知之甚少。本研究的目的是确定这些苦的植物化学物质是如何感知的(超级)味觉和非味觉的PROP。通过拟议的实验所获得的知识将提供洞察遗传味觉敏感性的作用在食物偏好和食物选择。五种植物化学物质、氯化钠和PROP的检测阈值将采用最大似然自适应阶梯法确定。所有七种物质的心理物理功能将使用标记量值量表进行测量。受试者还将评估他们对这七种物质的五种浓度中的每一种的喜欢程度。此外,还将收集食物偏好数据。预计这项研究将为每种植物化学物质提供安全和可用的刺激范围,以便将来可以获得儿童的数据。

项目成果

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MIRIAM R LINSCHOTEN其他文献

MIRIAM R LINSCHOTEN的其他文献

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{{ truncateString('MIRIAM R LINSCHOTEN', 18)}}的其他基金

Taste psychophysics of bitter phytochemicals
苦味植物化学物质的味道心理物理学
  • 批准号:
    6757351
  • 财政年份:
    2004
  • 资助金额:
    $ 11.55万
  • 项目类别:
PSYCHOPHYSICAL, STRUCTURAL AND FUNCTIONAL CORRELATES OF CHEMOSENSORY FUNCTION
化学感觉功能的心理物理、结构和功能相关性
  • 批准号:
    6576184
  • 财政年份:
    2002
  • 资助金额:
    $ 11.55万
  • 项目类别:
PSYCHOPHYSICAL, STRUCTURAL AND FUNCTIONAL CORRELATES OF CHEMOSENSORY FUNCTION
化学感觉功能的心理物理、结构和功能相关性
  • 批准号:
    6442495
  • 财政年份:
    2001
  • 资助金额:
    $ 11.55万
  • 项目类别:
PSYCHOPHYSICAL, STRUCTURAL AND FUNCTIONAL CORRELATES OF CHEMOSENSORY FUNCTION
化学感觉功能的心理物理、结构和功能相关性
  • 批准号:
    6443355
  • 财政年份:
    2001
  • 资助金额:
    $ 11.55万
  • 项目类别:
PSYCHOPHYSICAL, STRUCTURAL AND FUNCTIONAL CORRELATES OF CHEMOSENSORY FUNCTION
化学感觉功能的心理物理、结构和功能相关性
  • 批准号:
    6300796
  • 财政年份:
    2000
  • 资助金额:
    $ 11.55万
  • 项目类别:
PSYCHOPHYSICAL, STRUCTURAL AND FUNCTIONAL CORRELATES OF CHEMOSENSORY FUNCTION
化学感觉功能的心理物理、结构和功能相关性
  • 批准号:
    6104332
  • 财政年份:
    1999
  • 资助金额:
    $ 11.55万
  • 项目类别:
PSYCHOPHYSICAL, STRUCTURAL AND FUNCTIONAL CORRELATES OF CHEMOSENSORY FUNCTION
化学感觉功能的心理物理、结构和功能相关性
  • 批准号:
    6270132
  • 财政年份:
    1998
  • 资助金额:
    $ 11.55万
  • 项目类别:
RADIATION INDUCED CHANGES IN TASTE
辐射引起的味觉变化
  • 批准号:
    2128615
  • 财政年份:
    1996
  • 资助金额:
    $ 11.55万
  • 项目类别:
RADIATION INDUCED CHANGES IN TASTE
辐射引起的味觉变化
  • 批准号:
    2458563
  • 财政年份:
    1996
  • 资助金额:
    $ 11.55万
  • 项目类别:

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