12 documents found, page 1 of 2
Adherence to mediterranean diet and aromatic plants intake are related with gus...
Louro, Teresa; Castelo, Paula Midori; Simões, Carla; Capela e Silva, Fernando; Luis, Henrique; Moreira, Pedro; Lamy, ElsaThe Mediterranean Diet has been recognized as one of the healthiest and most sustainable dietary patterns and is flavor rich due to the use of different seasonings, such as aromatic plants, in dish confection. Based on the hypotheses that: 1) gustatory function will affect food choices; 2) seasoning flavors may be differently accepted according to individuals’ gustatory functions; the aim of the present study w...
The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term...
Louro, Teresa; Carreira, Laura; Caeiro, Inês; Simões, Carla; Ricardo-Rodrigues, Sara; Rato, Ana Elisa; Capela e Silva, Fernando; Luis, HenriqueThe relationship between salivary proteome and dietary habits was studied in previous works, where a relationship between salivary proteins like cystatins and polyphenol/tannin levels in diet was observed. However, it remains to be elucidated if this association results from an effect of polyphenol-rich food ingestion on saliva composition. The aim of this work was to test the effects of apple intake on the sal...
The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term...
Louro, Teresa; Carreira, Laura; Caeiro, Inês; Simões, Carla; Ricardo-Rodrigues, Sara; Rato, Ana Elisa; Silva, Fernando Capela e; Luis, HenriqueThe relationship between salivary proteome and dietary habits was studied in previous works, where a relationship between salivary proteins like cystatins and polyphenol/tannin levels in diet was observed. However, it remains to be elucidated if this association results from an effect of polyphenol-rich food ingestion on saliva composition. The aim of this work was to test the effects of apple intake on the sal...
Salivary Protein Profile and Food Intake: A Dietary Pattern Analysis
Louro, Teresa; Simões, Carla; Lima, Wilmara; Carreira, Laura; Midori Castelo, Paula; Luis, Henrique; Moreira, Pedro; Lamy, ElsaSaliva research has gained interest due to its potential as a source of biomarkers. One of the factors inducing changes in saliva, in the short term, is food intake, and evidence exist about changes in salivary proteome induced by some food components. Since this topic of research is in its early stages, it was hypothesized that saliva protein composition could be associated with different levels of adherence t...
Relationship between mediterranean diet adherence and saliva composition
Louro, Teresa; Simões, Carla; Penetra, Maria João; Carreira, Laura; Midori Castelo, Paula; Luis, Henrique; Moreira, Pedro; Lamy, ElsaDietary polyphenol exposure is known to change protein saliva composition in rodents, but less is known in humans. The present study aimed to assess the relationship between saliva protein composition and adherence to Mediterranean Diet (MD) and polyphenol intake levels. Participants were assessed for their dietary habits, which were converted in Mediterranean adherence level, according to Mediterranean Diet Ad...
How individual variations in the perception of basic tastes and astringency rel...
Louro, Teresa; Simões, Carla; Castelo, Paula; Capela e Silva, Fernando; Luís, Henrique; Moreira, Pedro; Lamy, ElsaBackground: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits and fruit and vegetable preferences. Methods: Recognition thresholds, suprathreshold and hedonics were accessed for sweet, bitter, sour...
Intake of dietary herbs and spices: A preliminary study about the factors affec...
Louro, Teresa; Simões, Carla; Luís, Henrique; Moreira, Pedro; Lamy, ElsaDietary herbs and spices are gaining interest due to their potential as salt, sugar or fat replacers, enhancing food flavour. Portugal gastronomy traditionally makes use of different aromatic herbs and spices, but the intake patterns of these are not characterized. Despite the known challenges in estimating the intake of herbs and spices, a preliminary study was conducted, in Alentejo region of Portugal, where ...
Salivary Protein Profile and Food Intake: A Dietary Pattern Analysis
Louro, Teresa; Simões, Carla; Lima, Wilmara; Carreira, Laura; Castelo, Paula Midori; Luis, Henrique; Moreira, Pedro; Lamy, ElsaSaliva research has gained interest due to its potential as a source of biomarkers. One of the factors inducing changes in saliva, in the short term, is food intake, and evidence exist about changes in salivary proteome induced by some food components. Since this topic of research is in its early stages, it was hypothesized that saliva protein composition could be associated with different levels of adherence t...
Relationship between Mediterranean Diet Adherence and Saliva Composition
Louro, Teresa; Simões, Carla; Penetra, Maria João; Carreira, Laura; Castelo, Paula Midori; Luis, Henrique; Moreira, Pedro; Lamy, Elsa: Dietary polyphenol exposure is known to change protein saliva composition in rodents, but less is known in humans. The present study aimed to assess the relationship between saliva protein composition and adherence to Mediterranean Diet (MD) and polyphenol intake levels. Participants were assessed for their dietary habits, which were converted in Mediterranean adherence level, according to Mediterranean Diet ...
How Individual Variations in the Perception of Basic Tastes and Astringency Rel...
Louro, Teresa; Simões, Carla; Castelo, Paula Midori; Silva, Fernando Capela e; Luis, Henrique; Moreira, Pedro; Lamy, ElsaBackground: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits and fruit and vegetable preferences. Methods: Recognition thresholds, suprathreshold and hedonics were accessed for sweet, bitter, sour...