文献类型：期刊文献

英文题名：Potential effects of umami ingredients on human health: Pros and cons

作者：Zhang, Yin[1];Zhang, Longyi[1];Venkitasamy, Chandrasekar[2,3];Pan, Zhongli[2,3];Ke, Huan[1];Guo, Siya[1];Wu, Di[1];Wu, Wanxia[1];Zhao, Liming[1,4]

机构：[1]Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Peoples R China;[2]Univ Calif Davis, Dept Biol & Agr Engn, Davis, CA 95616 USA;[3]USDA ARS, Hlth Proc Foods Res Unit, Western Reg Res Ctr, Albany, CA USA;[4]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, R&D Ctr Separat & Extract Technol Fermentat Ind, Shanghai, Peoples R China

年份：2020

卷号：60

期号：13

起止页码：2294

外文期刊名：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

收录：;EI(收录号：20202808917970);WOS:【SCI-EXPANDED(收录号:WOS:000545381800008)】；

语种：英文

外文关键词：Umami taste; positive effects; negative effects; health

摘要：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.