83 documents found, page 1 of 9
Mastication of Carrots with Different Shapes Affects the Composition of the Sal...
Perez-Jimenez, Maria; Boeiro, Dora; Simões, Carla; Carreira, Laura; Capela e Silva, Fernando; Lamy, ElsaChewing is a sensorimotor activity that aims to prepare food for swallowing, in which saliva intervenes, moistening food particles, assisting in bolus formation, enzymatic digestion, and swallowing. This study investigated the effect of chewing carrots of different shapes on salivary secretion and protein profiles using 2-DE gel electrophoresis. Fifteen participants chewed sliced or grated carrots, or parafilm ...
Chapter 23 - Educating consumers: making informed choices for better health impact
Boudalia, Sofiane; Aït-Kaddour, Abderrahmane; Pérez-Jiménez, María; Capela e Silva, Fernando; Zergui, Anissa; Lamy, ElsaFunctional foods are industrially produced or natural foods that, when consistently included in a varied diet and taken in effective quantities, may offer health benefits. This chapter aims to discuss the determinants (drivers and barriers) documented in the existing literature that can influence consumer choice and strategies for educating consumers to empower them to make informed choices regarding functional...
Start looking at saliva: Effect of visualization of food images on salivary pro...
Marques, Erica; Simões, Carla; Pérez-Jiménez, María; Capela e Silva, Fernando; Lamy, ElsaThis study aims to assess the influence of exposure to different visual food stimuli, on the salivary proteome, and relate them to the perception that participants had about those stimuli. For this purpose, participants were exposed to three food images: pizza, chocolate cake and salad. Unstimulated saliva was collected, before and during the image presentation, and the affective reactions evoked were assessed ...
Models for Oral Biology Research 2.0
Capela e Silva, Fernando; Lamy, Elsa; Castelo, Paulan/a
Anatomical and Physiological Bases of Food Perception
Lamy, Elsa; Simões, Carla; Caeiro, Inês; Guedes, David; Capela e Silva, FernandoThe perception and appreciation of the sensory qualities of foods largely determine their acceptance by consumers. Food sensory perception starts with the senses and their unique sensory systems, which detect, encode and relay different information inputs to the brain in response to exposure to food stimuli. This chapter describes the anatomical and physiological bases of such processes, from a biological persp...
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...
SAÚDE E POBREZA-DIA INTERNACIONAL PARA A ERRADICAÇÃO DA POBREZA 2022
Capela e Silva, Fernando; Silva, Carlos AlbertoTexto que assinala o 35º aniversário do Dia Mundial da Superação da Pobreza Extrema e o 30º aniversário do Dia Internacional para a Erradicação da Pobreza. Este Dia [17 de outubro] homenageia os milhões de pessoas que sofrem com a pobreza e a sua coragem diária e reconhece a solidariedade global essencial e a responsabilidade compartilhada que temos para erradicar a pobreza e combater todas as formas de discrim...
Alimentação saudável e sustentável: o papel da Dieta Mediterrânica
Lamy, Elsa; Conceição, Cristina; Lucas, Raquel; Capela e Silva, FernandoAs alterações climáticas, evidenciadas por imprevisibilidade nos padrões climáticos e frequência de eventos extremos, mostram uma necessidade de adotar hábitos de produção e consumo alimentar mais sustentáveis. Adicionalmente, a elevada incidência de obesidade, por um lado, e subnutrição ou desnutrição, por outro, evidenciam a urgência em garantir a segurança nutricional e a adoção de hábitos alimentares saudáv...
Effect of physical exercise on taste perception and saliva composition: An expl...
Roque, Ana; Perez-Jimenez, Maria; Simões, Carla; Carreira, Laura; Capela e Silva, Fernando; Batalha, Nuno; Raimundo, Armando; Lamy, ElsaPhysical exercise has known physiological effects. Although it is empirically assumed that these effects extend to changes in salivation and even in appetite, the influence of exercise on oral biochemistry - and its potential interplay with taste perception - remains poorly understood. This exploratory study investigated the impact of physical exercise on salivary composition and intensity perceived for sweet a...
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...