Background Long-term high sodium diet consumption has been largely implicated in the
pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as …

The tongue is a complex multifunctional organ that interacts and senses both interoceptively
and exteroceptively. Although it is easily visible to almost all of us, it is relatively …

Reducing salt intake, as one of the most cost-effective approaches, is congruent with
improved population health. Grass carp skin collagen was subjected to enzymatic hydrolysis …

Salt is very important for human health and food seasoning. Recently, several peptides
isolated from natural food products have been reported exhibiting a salty taste or a saltiness …

Condiments (such as sodium chloride and glutamate sodium) cause consumers to ingest
too much sodium and may lead to a variety of diseases, thus decreasing their quality of life …

A long-term high-sodium diet has been reported to increase the incidence of cardiovascular
diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and …

Kokumi taste substances exemplified by γ-glutamyl peptides and Maillard Peptides
modulate salt and umami tastes. However, the underlying mechanism for their action has not …

Taste reception is fundamental for the proper selection of food and beverages. Among the
several chemicals recognized by the human taste system, sodium ions (Na+) are of …

Background: The epithelial Na+ channel (ENaC) is intrinsically linked to fluid volume
homeostasis and blood pressure. Specific rare mutations in SCNN1A, SCNN1B, and …

Some arginyl dipeptides and γ-glutamyl peptides have been identified as salt and umami
enhancers. These compounds provide an operable approach for reducing sodium uptake …