Enjoyment of Spicy Flavor Enhances Central Salty-Taste Perception and Reduces Salt Intake and Blood Pressure

• Published in: Hypertension (Dallas, Tex. 1979) Vol. 70; no. 6; pp. 1291 - 1299
• Main Authors: Li, Qiang, Cui, Yuanting, Jin, Rongbing, Lang, Hongmei, Yu, Hao, Sun, Fang, He, Chengkang, Ma, Tianyi, Li, Yingsha, Zhou, Xunmei, Liu, Daoyan, Jia, Hongbo, Chen, Xiaowei, Zhu, Zhiming
• Format: Journal Article
• Language: English
• Published: United States American Heart Association, Inc 01.12.2017
• Subjects: Adult; Animals; Blood Pressure - drug effects; Capsaicin - administration & dosage; Disease Models, Animal; Dose-Response Relationship, Drug; Double-Blind Method; Female; Humans; Hypertension - drug therapy; Hypertension - physiopathology; Male; Mice; Phytotherapy - methods; Sodium Chloride, Dietary - administration & dosage; Spices; Taste Perception - drug effects; blood pressure; orbitofrontal cortex; risk factors; brain; hypertension

High salt intake is a major risk factor for hypertension and is associated with cardiovascular events. Most countries exhibit a traditionally high salt intake; thus, identification of an optimal strategy for salt reduction at the population level may have a major impact on public health. In this mul...