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They found that reducing salt led to a significant decline in liking for the soup, which initially was unaffected by the addition of herbs and spices. However, consumer acceptance for the herbs and spices soup increased after regular exposure over five days. Consumers also perceived that this soup contained a similar level of salt as the standard soup.

While salt is an important component of many foods, a high sodium diet can increase the chances of hypertension, and therefore, the risk of cardiovascular disease. Salt in foods is used for taste, texture and preservation, so reducing salt in food products can be a considerable challenge for food manufacturers.

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The study involved participants from the UK, selected to represent a balance of gender, age ranges and socioeconomic groups. During the first phase, the three soup samples were presented to the participants, and the standard soup was significantly preferred for its flavour.

However, there was no difference in preference between the reduced-salt soup, and the oregano-modified soup. The next phase aimed to assess consumer hypertension journal article after exposure to the soups over a three-day period. Participants were divided into three groups balanced according to their age and gender, self-reported use of herbs and spices in cooking, salt intake and scores in relation to their liking for the soups and provided with a full portion of just one of the three soups.

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During these visits the liking scores of the oregano-modified soup increased significantly, whereas consumer acceptance of the standard and reduced-salt soups stayed the same. While the low-salt soup was perceived to be significantly less salty than the standard soup sample, there was no perceived difference between the saltiness of the standard hypertension journal article and oregano-modified soup.

Preferences toward the soups correlate with the daily salt intake of participants, with those with a higher salt intake having a higher preference for the soups overall.

In the present study, flavour reformulation of the soup reduced its familiarity, causing an initial decline of liking.

However, repeated exposure over time can increase familiarity and as a consequence, consumer acceptance. A similar study from researchers in Brazil orrcseppek és magas vérnyomás at the preference for different salt concentrations of two groups of older individuals aged between 63 and 79 yearswith normal or high blood pressure.

A preference for bread hypertension journal article with different salt concentrations, first without and then with the addition of oregano, was tested and it was found that individuals with higher blood pressure had a greater preference for the saltiest sample. However, the use of oregano reduced the preference for saltier hypertension journal article samples in both groups.

The two studies demonstrate that the addition of new flavours, like herbs and spices, can reduce the need for salt in food and enhance the perception of saltiness. The authors conclude that the addition of carefully selected herbs and spices could encourage manufacturers to reduce salt in certain food products.

Advanced Search Microglia, the main immunocompetent cells of the brain, regulate neuronal function, but their contribution to cerebral blood flow CBF regulation has remained elusive. Here, we identify microglia as important modulators of CBF both under physiological conditions and during hypoperfusion. Microglia establish hypertension journal article, dynamic purinergic contacts with cells in the neurovascular unit that shape CBF in both mice and humans. Surprisingly, the absence of microglia or blockade of microglial P2Y12 receptor P2Y12R substantially impairs neurovascular coupling in mice, which is reiterated by chemogenetically induced microglial dysfunction associated with impaired ATP sensitivity. Hypercapnia induces rapid microglial calcium changes, P2Y12R-mediated formation of perivascular phylopodia, and microglial adenosine production, while depletion of microglia reduces brain pH and impairs hypercapnia-induced vasodilation.

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