1
|
Zhang Y, Zhang L, Venkitasamy C, Pan Z, Ke H, Guo S, Wu D, Wu W, Zhao L. Potential effects of umami ingredients on human health: Pros and cons. Crit Rev Food Sci Nutr 2019; 60:2294-2302. [PMID: 31272187 DOI: 10.1080/10408398.2019.1633995] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Umami taste is the most recent confirmed basic taste in addition to sour, sweet, bitter, and salty. It has been controversial because of its effects on human nutritional benefit. Based on the available literatures, this review categorized 13 positive and negative effects of umami taste on human health. On the positive side, umami taste can improve food flavor and consumption, improve nutrition intake of the elderly and patients, protect against duodenal cancer, reduce ingestion of sodium chloride, decrease consumption of fat, and improve oral functions. On the other hand, umami taste can also induce hepatotoxicity, cause asthma, induce migraine headaches, damage the nervous system, and promote obesity. Due to its novelty, there are many functions and effects of umami taste waiting to be discovered. With further investigation, more information regarding the effects of umami taste on human health will be discerned.
Collapse
Affiliation(s)
- Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Longyi Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Chandrasekar Venkitasamy
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA.,Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-ARS, Albany, California, USA
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA.,Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-ARS, Albany, California, USA
| | - Huan Ke
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Siya Guo
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Di Wu
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Wanxia Wu
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Liming Zhao
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China.,State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai, China
| |
Collapse
|
2
|
Takeuchi K, Uneyama H. [Frontier of Gastrointestinal Taste and Nutrient Sensor Research: Search for Potential Drug Target]. YAKUGAKU ZASSHI 2015; 135:761-2. [PMID: 26028410 DOI: 10.1248/yakushi.14-00250-f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Koji Takeuchi
- Kyoto Pharmaceutical Universityl 5 Nakauchi-cho, Misasagim Yamashina-ku, Kyoto 607-8414, 2) General Incorporated association, Kyoto Research Center for Gastrointestinal Diseases, 671 Marukizaimoku-cho, Oikesagaru, Nakagyo-ku, Kyoto 604-8017, Japan
| | | |
Collapse
|