Beneficial Effects of Fragrances in Beverages on Human Health

Aoshima, Hitoshi

doi:10.5772/27480

Cited by 4 publications

(1 citation statement)

References 75 publications

(70 reference statements)

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“…The olfactory bulb is part of the limbic system, along with the hippocampus, amygdala and hypothalamus. Olfactory stimulation is likely to have some effect on these organs ( Aoshima, 2012 ). The hypothalamus controls the autonomic nervous, endocrine and immune system.…”

Section: Discussionmentioning

confidence: 99%

Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects

Kido

Asakawa

Koyama

et al. 2016

PeerJ

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Background. Alcohol consumption is a lifestyle factor associated with type 2 diabetes. This relationship is reportedly different depending on the type of alcohol beverage. The purpose of this study was to examine the acute effects of traditional Japanese alcohol beverages on biochemical parameters, physical and emotional state, and sleep patterns.Methods. Six healthy subjects (three men and three women; age, 28.8 ± 9.5 years; body mass index, 21.4 ± 1.6 kg/m2) consumed three different types of alcohol beverages (beer, shochu, and sake, each with 40 g ethanol) or mineral water with dinner on different days in the hospital. Blood samples were collected before and 1, 2, and 12 h after drinking each beverage, and assessments of physical and emotional state were administered at the same time. In addition, sleep patterns and brain waves were examined using polysomnography.Results. Blood glucose levels at 1 h and the 12-h area under the curve (AUC) value after drinking shochu were significantly lower than that with water and beer. The 12-h blood insulin AUC value after drinking shochu was significantly lower than that with beer. Blood glucose × insulin level at 1 h and the 2-h blood glucose × insulin AUC value with shochu were significantly lower than that with beer. The insulinogenic indexes at 2 h with beer and sake, but not shochu, were significantly higher than that with water. The visual analogue scale scores of physical and emotional state showed that the tipsiness levels with beer, shochu, and sake at 1 h were significantly higher than that with water. These tipsiness levels were maintained at 2 h. The polysomnography showed that the rapid eye movement (REM) sleep latency with shochu and sake were shorter than that with water and beer.Conclusions. Acute consumption of alcohol beverages with a meal resulted in different responses in postprandial glucose and insulin levels as well as REM sleep latency. Alcohol beverage type should be taken into consideration for people with impaired glucose tolerance.

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Section: Discussionmentioning

confidence: 99%

Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects

Kido

Asakawa

Koyama

et al. 2016

PeerJ

View full text Add to dashboard Cite

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Physiological impacts of odour compounds

Buettner

Wagenstaller

Beauchamp

2015

Flavour Development, Analysis and Perception in Food and Beverages

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Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Material

Malik

2017

Examining the Development, Regulation, and Consumption of Functional Foods

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Functional foods are recently introduced to assure superior nutritional quality; contain biologically active compounds in defined amounts. These foods have to be effectively packaged and stored in order to prevent microbial spoilage and risk of food borne infections. Recently, food technologists and scientists are formulating the Essential Oil (EOs) containing functional foods. The antibacterial, antifungal, antioxidant and anti-carcinogenic properties of EOs have been proved by a number of researchers. Health conscious consumers prefer natural additives, hence these volatile oils due to their green image can be safely used as a replacement of synthetic preservatives. The shelf life of functional foods can be improved by antimicrobial packaging incorporating EOs and their derivatives in the edible films and coatings. EOs can be easily fabricated as microencapsules and nanoparticles, which increases their stability and solubility. Hence EOs are considered as the most usable additives in future functional foods.

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Beneficial Effects of Fragrances in Beverages on Human Health

Cited by 4 publications

References 75 publications

Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects

Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects

Physiological impacts of odour compounds

Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Material

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