Physiological Aspects of Flavour Compounds

Glatzel, H

doi:10.1159/000385084

Cited by 6 publications

(5 citation statements)

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“…In addition to being utilized directly as food, mustard seeds are used to add heat and a complexity of flavor. Mustard seed consumption was found to stimulate salivary secretion in human subjects and thus acts as a digestive stimulant [ 5 , 112 ], this explains their use as an appetizer in Asian, and Chinese cultures. In addition, mustards stimulate the pancreatic lipase and amylase secretion in experimental rats [ 118 ].…”

Section: Use Of Mustards As Foodmentioning

confidence: 99%

Brassicaceae Mustards: Traditional and Agronomic Uses in Australia and New Zealand

et al. 2018

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Commonly cultivated Brassicaceae mustards, namely garlic mustard (Alliaria petiolata), white mustard (Brassica alba), Ethiopian mustard (B. carinata), Asian mustard (B. juncea), oilseed rape (B. napus), black mustard (B. nigra), rapeseed (B. rapa), white ball mustard (Calepina irregularis), ball mustard (Neslia paniculata), treacle mustard (Erysimum repandum), hedge mustard (Sisymbrium officinale), Asian hedge mustard (S. orientale), smooth mustard (S. erysimoides) and canola are the major economically important oilseed crops in many countries. Mustards were naturalized to Australia and New Zealand and Australia is currently the second largest exporter of Brassicaceae oilseeds to meet the global demand for a healthy plant-derived oil, high in polyunsaturated fats. Apart from providing edible oil, various parts of these plants and many of their phytochemicals have been used traditionally for both agronomic as well as medicinal purposes, with evidence of their use by early Australian and New Zealand settlers and also the indigenous population. This review provides an overview of the current knowledge of traditional and agronomic uses of Brassicaceae oilseeds and mustards with a focus on their importance in Australia and New Zealand.

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Section: Use Of Mustards As Foodmentioning

confidence: 99%

Brassicaceae Mustards: Traditional and Agronomic Uses in Australia and New Zealand

et al. 2018

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“…The digestive stimulant action of spices has been recognised for a long time. Spices have been generally believed to intensify salivary flow and gastric juice secretion, and hence aid in digestion 3. Earlier studies from our laboratory have revealed that certain spices or their active principles stimulate bile flow and increase the secretion of bile acids which have an important role in digestion and absorption of dietary fat 4–7.…”

Section: Introductionmentioning

confidence: 99%

Fat digestion and absorption in spice‐pretreated rats

Prakash

Srinivasan

2011

J Sci Food Agric

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“…Spices, one of the active ingredients in the appetizers act as stimulant and intensify the salivary flow and gastric juice secretion, and help in digestion (Glatzel, 1968). Traditionally black pepper, ginger and chillies are used for their flavour, pungency and other physiological benefits.…”

Section: Introductionmentioning

confidence: 99%