The Relationship Between Salivary Redox, Diet, and Food Flavor Perception.
antioxidant
antioxidant capacity
diet
flavor
perception
redox
saliva
salivary proteins
Journal
Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264
Informations de publication
Date de publication:
2020
2020
Historique:
received:
30
09
2020
accepted:
31
12
2020
entrez:
15
2
2021
pubmed:
16
2
2021
medline:
16
2
2021
Statut:
epublish
Résumé
The mouth is the gateway for entrance of food and microorganisms into the organism. The oral cavity is bathed by saliva, which is thus the first fluid that food and microorganisms will face after their entrance. As a result, saliva plays different functions, including lubrication, predigestion, protection, detoxification, and even transport of taste compounds to chemoreceptors located in the taste buds. To ensure its function of protection, saliva contains reactive harmful compounds such as reactive oxygen species that are controlled and neutralized by the antioxidant activity of saliva. Several antioxidant molecules control the production of molecules such as reactive oxygen compounds, neutralize them and/or repair the damage they have caused. Therefore, a balance between reactive oxidant species and antioxidant compounds exists. At the same time, food can also contain antioxidant compounds, which can participate in the equilibrium of this balance. Numerous studies have investigated the effects of different food components on the antioxidant capacity of saliva that correspond to the ability of saliva to neutralize reactive oxygen species. Contradictory results have sometimes been obtained. Moreover, some antioxidant compounds are also cofactors of enzymatic reactions that affect flavor compounds. Recent studies have considered the salivary antioxidant capacity to explain the release of flavor compounds
Identifiants
pubmed: 33585536
doi: 10.3389/fnut.2020.612735
pmc: PMC7876224
doi:
Types de publication
Journal Article
Review
Langues
eng
Pagination
612735Informations de copyright
Copyright © 2021 Schwartz, Neiers, Feron and Canon.
Déclaration de conflit d'intérêts
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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