Enhancement of salty taste intensity by color using LED light cup

The effect of physical exercise on nutrition has gained substantial interest in the last decade. Meaningful results have been produced concerning the effect of physical exercise on different appetite hormones and food choice/preference. While it is well known that taste and nutrition are related, the relation between taste and physical activity has not yet been fully explored. This systematic review aims to provide a detailed view of the literature on physical exercise and its effect on taste perceptions. Five tastes were included in this review: sweet, salty, bitter, sour, and umami. Sweet taste intensity, sensitivity, and preference were increased by acute physical exercise, but sweet preference was reduced by chronic physical activity. Perceived intensity and sensitivity decreased overall for salty taste, but an increased preference was noted during/following exercise. Sour taste intensity ratings were decreased following exercise and preference was enhanced. Umami taste intensity and sensitivity increased following exercise and preference was decreased. No significant results were obtained for bitter taste. While evidence regarding the effect of exercise on taste has arisen from this review, the pre-testing nutrition, testing conditions, type of test, and exercise modality must be standardized in order to produce meaningful and reproducible results in the future.

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Representation of Sweet and Salty Taste Intensity in the Brain

Chemical Senses ◽

10.1093/chemse/bjq093 ◽

2010 ◽

Vol 35 (9) ◽

pp. 831-840 ◽

Cited By ~ 52

Author(s):

M. S. Spetter ◽

P. A. M. Smeets ◽

C. de Graaf ◽

M. A. Viergever

Keyword(s):

Taste Intensity ◽

Salty Taste ◽

The Brain

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Effects of Oro-Sensory Exposure on Satiation and Underlying Neurophysiological Mechanisms—What Do We Know So Far?

Nutrients ◽

10.3390/nu13051391 ◽

2021 ◽

Vol 13 (5) ◽

pp. 1391

Author(s):

Marlou P. Lasschuijt ◽

Kees de Graaf ◽

Monica Mars

Keyword(s):

Eating Behaviors ◽

Physiological Signals ◽

Taste Intensity ◽

Eating Rate ◽

Brain Areas ◽

Salty Taste ◽

Neurophysiological Mechanisms ◽

Hormone Responses ◽

Cortical Regions ◽

Fundamental Insight

The mouth is the first part of the gastrointestinal tract. During mastication sensory signals from the mouth, so-called oro-sensory exposure, elicit physiological signals that affect satiation and food intake. It has been established that a longer duration of oro-sensory exposure leads to earlier satiation. In addition, foods with more intense sweet or salty taste induce earlier satiation compared to foods that are equally palatable, but with lower taste intensity. Oro-sensory exposure to food affects satiation by direct signaling via the brainstem to higher cortical regions involved in taste and reward, including the nucleus accumbens and the insula. There is little evidence that oro-sensory exposure affects satiation indirectly through either hormone responses or gastric signals. Critical brain areas for satiation, such as the brainstem, should be studied more intensively to better understand the neurophysiological mechanisms underlying the process of satiation. Furthermore, it is essential to increase the understanding of how of highly automated eating behaviors, such as oral processing and eating rate, are formed during early childhood. A better understanding of the aforementioned mechanisms provides fundamental insight in relation to strategies to prevent overconsumption and the development of obesity in future generations.

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Representation of sweet and salty taste intensity and pleasantness in the brain

NeuroImage ◽

10.1016/s1053-8119(09)71287-x ◽

2009 ◽

Vol 47 ◽

pp. S131

Author(s):

MS Spetter ◽

PAM Smeets ◽

C de Graaf ◽

MA Viergever

Keyword(s):

Taste Intensity ◽

Salty Taste ◽

The Brain

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Design of Solar-Powered LED Road Lighting System

Light & Engineering ◽

10.33383/2017-077 ◽

2019 ◽

pp. 75-85

Author(s):

Canan Perdahci ◽

Hamdi Ozkan

Keyword(s):

High Pressure ◽

Renewable Energy Sources ◽

Junction Temperature ◽

Mercury Vapour ◽

Light Sources ◽

Street Lighting ◽

Led Light ◽

Road Lighting ◽

Lighting Systems ◽

High Pressure Sodium Lamp

Turkey is rich in terms of renewable energy sources and, therefore, is now encouraging the use of sustainable clean lighting systems in road applications. High pressure sodium lamp is the most widely used type in main roads, but other types of lamps such as mercury vapour lamps or metal halide lamps can be utilized for street lighting. Since it enables energy and money saving, LED light technology has replaced high pressure sodium lamps nowadays. Once solar power system (PV) is integrated with LED lamp for street lighting, the amount of saving and local impact might be enriched. LEDs used as light sources in road lighting luminaires with rising lumen values, decreasing junction temperature, higher colour rendering efficiency, longer lifetime have become more efficient than many light sources with the latest developments. Since the structure of the luminaires in which the LED light sources are used differs from that of the conventional light sources, the optical, thermal and electrical design of the LED luminaires must be considered differently. Thus, this study concentrates upon design considerations and the operating principle of solarpowered LED road lighting luminaire in details. Also, a simple solar panel system was designed and the economical values obtained at the end of 20 years were compared when using the ongrid system and the off-grid system.

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