Daylight has been associated with multiple health advantages. Some of these claims are associations, hypotheses or beliefs. This review presents an overview of a scientific literature search on the proven effects of daylight exposure on human health. Studies were identified with a search strategy across two main databases. Additionally, a search was performed based on specific health effects. The results are diverse and either physiological or psychological. A rather limited statistically significant and well-documented scientific proof for the association between daylight and its potential health consequences was found. However, the search based on specific health terms made it possible to create a first subdivision of associations with daylight, leading to the first practical implementations for building design.
Daylight has been associated with multiple health advantages. Some of these claims are associations, hypotheses or beliefs. This review presents an overview of a scientific literature search on the proven effects of daylight exposure on human health. Studies were identified with a search strategy across two main databases. Additionally, a search was performed based on specific health effects. The results are diverse and either physiological or psychological. A rather limited statistically significant and well-documented scientific proof for the association between daylight and its potential health consequences was found. However, the search based on specific health terms made it possible to create a first subdivision of associations with daylight, leading to the first practical implementations for building design.
Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein-coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor-linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l-glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l-glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.
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