Search results for "ion sodium"

showing 2 items of 2 documents

Salt-regulating hormones in young normotensive obese subjects. Effects of saline load.

1994

To investigate whether the response of salt-regulating hormones to volume expansion is impaired in obese subjects, we assessed the effects of saline load (0.25 mL/kg.min.120 min) in 9 young, healthy, normotensive obese subjects (body mass index, > 30 kg/m2) and in 10 lean control subjects (body mass index, < 25 kg/m2) matched for age, gender, height, and mean blood pressure. Hematocrit, plasma renin activity (PRA), plasma aldosterone (PA), atrial natriuretic factor (ANF), and urinary sodium excretion (UNaV) were evaluated. Saline load increased ANF levels significantly (P < .001) in lean subjects at both 60 and 120 minutes, whereas they decreased in obese subjects. Such decreases b…

AdultBlood GlucoseMalemedicine.medical_specialtySettore MED/09 - Medicina Internarenin-angiotensin system obesity atrial natriuretic factor hypertension sodium dependent.Systolemedicine.medical_treatmentBlood PressureHematocritPlasma renin activityBody Mass Indexchemistry.chemical_compoundAtrial natriuretic peptideDiastoleHeart RateReference ValuesInternal medicineBlood plasmaReninInternal MedicinemedicineHumansInsulinObesitySalineAldosteroneAldosteronemedicine.diagnostic_testbusiness.industrySodiumSettore MED/11 - Malattie Dell'Apparato CardiovascolareBlood pressureEndocrinologychemistryHematocritEchocardiographyCreatinineFemalebusinessBody mass indexAtrial Natriuretic FactorHypertension (Dallas, Tex. : 1979)
researchProduct

Salt and fat contents in model cheeses influence the release of sodium ions and aroma compounds

2012

The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. But reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients, such as aroma compounds. One way could be to increase the mobility of both sodium ions and aroma compounds in food matrix and their release during consumption. This study consists in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds). Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological…

cheesematière grasse alimentaire[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionion sodiumaromasel alimentaire[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionaromaticssaltfromagesodium ion[SDV.AEN]Life Sciences [q-bio]/Food and Nutritioncomposé aromatique
researchProduct