Food, Health, and Society Vocab 1

1st official week

Palatability

the degree to which food is pleasing or agreeable to the palate, encompassing taste, texture, aroma, and visual appeal.

Alkaloids

any of a class of nitrogenous organic compounds of plant origin which have pronounced physiological actions on humans

Entomophagy

Consumption of insects as food by humans

Fibers

dietary material containing substances such as cellulose, lignin, and pectin, that are resistant to the action of digestive enzymes

Allelochemicals in plants

Secondary metabolites, compounds produced by branching off main metabolic pathways. A chemical produces by plants that affects other organisms; in human diets, these often incluence taste, palatability, or health (alkaloids, tannins)

Antioxidant

Plants developed antioxidants as a chemical defense system to deal with the toxic byproducts of photosynthesis (ROS). Help neutralize harmful free radicals and protect cells from oxidative stress.

Astringent

(of taste or smell) slightly acidic or bitter:;
causing the contraction of skin cells and other body tissues;

sharp or severe in manner or style:

Pica Behavior

A mental health condition where individuals compulsively crave and consume non-food items.

Taste Bud

any of the clusters of bulbous nerve endings on the tongue and in the lining of the mouth which provide the sense of taste:

Trigeminal Nerve

the fifth and largest pair of cranial nerves, supplying the front part of the head and dividing into the ophthalmic, maxillary, and mandibular nerves. responsible for sensation in the face and motor functions such as biting and chewing. Detects pugency, pain, irritation, temperature. explains burinng or tingling sensations in food

Wild Food

any uncultivated and unmanaged plant or animal that grows spontaneously in nature and is harvested and consumed by people

(from lesson; fl) TASTE PHYSIOLOGY; sweer

universally preffered; linked to energy

(from lesson; fl) TASTE PHYSIOLOGY; Sour and bitter

often rejected; signal danger

(from lession; fl) TASTE PHYSIOLOGY; Umami

Savory taste linked to protein

(from lesson; fl) TASTE PHYSIOLOGY; sensitivity what?

to bitterness varies genetically

(from lesson; fl) Allelochemicals in plants- Alkaloids

Nitrogen-containing compounds that often taste bitter. Role in plants: defense against herbivores and insects (bitter= dont eat me) Ex: Quinine (from cinchona bark) once widely used to treat malaria. Caffeine (coffee, tea, cacao); mildly toxic in high doses but desirable culturally

(from lesson; fl) Allelochemicals in plants- Flavonoids

Pigments that give plants their colors (yellow, red, blue) and also serve as antioxidants. Role: attract pollinators, protect from UV, deter pests with bitterness. Ex: Naringin: gives grapefruit peel its strong bitter taste, can interfere with drug metabolism. Many flavonoids act as antioxidants, beneficial for health (reduce risk of chronic disease)

(from lesson; fl) Allelochemicals in plants- Cyanogenic glycosides

Compounds that release cyanide when the plant tissue is damaged. Role: defense against herbivores (toxic if eaten raw/unprocessed). Ex: Cassava needs proper soaking/cooking to remove cyanide, otherwise it can cause poisoning. Stone fruit seeds: contain amygdalin, which releases cyanide if chewed in large amounts.

(from lesson; fl) Allelochemicals in plants- Cucurbitacin

Very bitter-tasting compounds found in the cucumber/squash family. Role: strong deterrent to insects and herbivores. Ex: bitter gourds: eatin in many culutes despite bitterness; have medicinal/antidiabetic properties. In large amounts ^ can be toxic causing vomiting and diarrhea.

(from lesson; fl) Tannins

Polyphenolic compounds that bind to proteins, gives dry puckery feeling in mouth, in moderation can act as antioxidants Ex. acorns, tea, and red wine

(from lesson; fl) Saponins

Bitter tasting compounds that produce foam when mixed with water. Detter animals and humans may experience small amounts of cholesterol-lowering or immune effects, but large amounts can irritate the gut. Ex. Quinoa, some beans, and soapwort

(from lesson; fl) Sulfur compounds

Pungent-smelling chemicals containg sulfur. Strong odor and sharp taste; garlic, onions, leeks, broccoli. Repel insects/herbivores; in humans can have antimicrobial and health benefits.

(from lesson; fl) Glucosinolates

Sulfur-containing compounds are found mainly in cruciferous vegetables. Sharp, bitter, spicy. Can reduce palatability, but when broken down can form isothiocyanates; can also have cancer-preventive effects. Ex. Sharp, bitter, spicy

(from lesson; fl) Wild Tubers (Solanum)

Toxic compounds present in the nightshade family (potatoes, tomatoes, eggplants) Very bitter, can irritate mouth and gut. Ex: Wild potatoes can have high glycoalkaloids. In high doses, it causes nausea, vomiting, and neurological symptoms.

(from lesson; fl) Oxalis: oxalic acid

A naturally occuring acid in many plants. Tart, lemony, sour taste. Ex: sorrel, spinach, rhubarb leaves, beet greens. In small amounts: safe, gives tangy flavor; In large: can cause mineral deficiencies.

(from lesson; fl) Dietary Staples

Foods that make up a significant part of a populations diet