From the root barks of a Central African tree Millettia dubia De Wild. (Fabaceae), ten previously undescribed oleanane-type glycosides were isolated by various chromatographic protocols. Their structures were elucidated by spectroscopic methods, mainly 2D NMR experiments and mass spectrometry, as mono- and bidesmosidic glycosides of mesembryanthemo...
Public health initiatives are currently aiming to lower free sugar intakes for health benefits, but attitudes towards sugars, their alternatives such as low/no-calorie sweeteners (LNCS), and towards sweet-tasting foods may be hampering efforts. This work investigated associations between attitudes towards and the reported intakes of sugars, LNCS an...
Published in Appetite
Oral stimulation with foods or food components elicits cephalic phase insulin release (CPIR), which limits postprandial hyperglycemia. Despite its physiological importance, the specific gustatory mechanisms that elicit CPIR have not been clearly defined. While most studies point to glucose and glucose-containing saccharides (e.g., sucrose, maltodex...
Published in Food research international (Ottawa, Ont.)
Previous 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...
Published in Journal of genetics and genomics = Yi chuan xue bao
Dietary protein (P) and carbohydrate (C) have a major impact on the sweet taste sensation. However, it remains unclear whether the balance of P and C influences the sweet taste sensitivity. Here, we use the nutritional geometry framework (NGF) to address the interaction of protein and carbohydrates on sweet taste using Drosophila as a model. Our re...
Published in BMC Public Health
Background Several health organizations recommend lowering the consumption of sweet-tasting foods. The rationale behind this recommendation is that a lower exposure to sweet foods may reduce preferences for sweet tasting foods, thus lowering sugar and energy intake, and in turn aiding in obesity prevention. However, empirical data supporting this n...
Sweet taste preference and liking have been assessed with various methods, yet there is no consensus in the literature on which method is most sensitive across a range of foods. The current studies explored several methods to assess sweet taste preference, liking and perceived intensity across various familiar and unfamiliar foods in Dutch consumer...
Distracted eating can cause overconsumption. Whereas previous work has shown that cognitive load suppresses perceived taste intensity and increases subsequent consumption, the mechanism behind distraction-induced overconsumption remains unclear. To elucidate this, we performed two event-related fMRI experiments that examined how cognitive load affe...
Background: Several health organizations recommend lowering the consumption of sweet-tasting foods. The rationale behind this recommendation is that a lower exposure to sweet foods may reduce preferences for sweet tasting foods, thus lowering sugar and energy intake, and in turn aiding in obesity prevention. However, empirical data supporting this ...
Published in Trials
Background Strong evidence suggests that maternal-infant skin-to-skin contact (SSC) is effective in reducing behavioural responses to pain. Given the multi-sensory benefits of SSC, it is highly likely that SSC provided during pain in early life may reduce pain-induced brain activity. The aim of this study is to examine the effect of SSC compared to...
