32 documents found, page 1 of 4
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 ...
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 ...
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...
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...
Sensitive to music? Examining the crossmodal effect of audition on sweet taste ...
Guedes, David; Prada, Marilia; Garrido, Margarida Vaz; Caeiro, Inês; Simões, Carla; Lamy, ElsaPrevious research has shown that music can influence taste perception. While most studies to date have focused on taste intensity ratings, less is known about the influence of musical stimuli on other parameters of taste function. In this within-subjects experiment (N = 73), we tested the effects of three sound conditions (High Sweetness soundtrack – HS; Low Sweetness soundtrack – LS; and Silence – S) on sweet ...
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...
Saliva Protein Composition Relates with InterindividualVariations in Bread Sens...
Lamy, Elsa; Santos, Vera; Barambana, Sara; Simões, Carla; Carreira, Laura; Infante, Paulo; Capela e Silva, FernandoSensory perception of starch-based products associates with salivary α-amylase enzymatic activity. Besides this, other proteins relate to taste sensitivity and oral food processing. As such, the participation of different salivary constituents in starch-rich food's sensory evaluation cannot be excluded. This study aims to identify salivary proteins altered by bread mastication and correlated with sensory rating...
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...