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Title: Oral food perception and polyphenol-rich foods acceptance - the importance of knowing individuals saliva characteristics for promoting consumption
Authors: LAMY, Elsa
MOWE, Marco
PINHEIRO, Cristina
LOPES, Orlando
Keywords: Food perception
Issue Date: 2016
Publisher: TAKAYAMA Publishing Group
Citation: LAMY E, MOWE M, PINHEIRO C, RODRIGUES Lénia, LOPES O, CAPELA E SILVA F. Oral food perception and polyphenol-rich foods acceptance - the importance of knowing individuals saliva characteristics for promoting consumption. Journal of the International Society of Antioxidants Issue n°4, Vol. 3. DOI 10.18143/JISANH_v3i4_1338
Abstract: Polyphenols are widely present in fruits, vegetables, cereals and beverages. Their study gained scientific interest because of their beneficial effects on health. Although there is currently no official dietary recommendation for polyphenol intake, health professionals recommend the consumption of 5-8 daily portions of fruits and vegetables. This is not always achieved and, despite possible causes associated to practical schedule difficulties, the aversive bitter and astringent sensations associated to polyphenols may also lead to avoidance. As such, a better understanding on mechanisms responsible for differences among people, in polyphenol oral perception, is needed for promoting healthier choices. Saliva has been linked to polyphenol consumption. We have previously observed, in animal models, changes in salivary proteome induced by tannin-enriched diets. Moreover, differences in astringency perception were attributed to differences in salivary protein composition. In a recent experiment, we observed differences among individuals with dissimilar tannic-acid perception: people with high sensitivity for the oral sensations elicited by tannins have higher amounts of salivary cystatins and lower capacity to maintain their levels after tannic-acid ingestion. Additionally, and similarly to previous studies, salivary amylase was observed to be involved in tannin perception. In this presentation, oral cavity characteristics influencing the perception of polyphenol-containing foods will be discussed.
Type: article
Appears in Collections:MED - Artigos em Livros de Actas/Proceedings
BIO - Artigos em Livros de Actas/Proceedings

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