Heart and Lungs Can Smell Food; Blood Cells Attracted to Pungent Aromas
Apr 08, 2013 02:40 PM EDT | By Jason Pollak
A new research study presented at the National Meeting & Exposition of the American Chemical Society in New Orleans has shown some shocking new evidence in regards to the ways we smell foods, according to Discovery News.
Like Us on Facebook
Previously, researchers thought humans could only smell food through the nose. However, new research shows that we possess olfactory receptors in other organs throughout our body, such as the heart and lungs.
These receptors help us sense odors further. In the fact, the nose only detects a small fraction of food odors.
"Only a tiny little amount of food odorants and tastants (substances that stimulate taste) are used by our receptors in the nose and on the tongue; the major part of the molecules goes down the way to our stomach and might reach the blood stream and finally, the organs," research leader Peter Schieberle said, according to Discovery News. "Thus, for a few years, we have followed the idea that odor and taste-active food components might have secondary functions in the human body."
The research team made the discovery by using biogenic amines, which are "potent and sticky chemical messengers found in many foods," according to Discovery.
They are found in food and drinks such as chocolate, meats, deli meats, milk and cheese. Fresh foods have them as do processed foods. Using primary blood cells from human blood samples, the researchers observed how they would react to "attractants" from food.
Researchers found that much as a nose follows a scent, the blood cells moved towards the pungent aromas.
"Blood cells -- not only cells in the nose -- have odorant receptors," Schieberle said. "But does this mean that, for instance, the heart 'smells' the steak you just ate? We don't know the answer to that question."
He said it was probably more of an overall body process that begins when we detect foods and beverages.
This is known as studying "sensomic" according to Discovery.
"While we eat," Schieberle said, "all receptor signals together are finally translated by our brain into the overall flavor impression we expect from the respective food."
In a bold move, last week the coffee giant released a new campaign, Starbucks’ Race Together, in which baristas in United States venues were invited to start a conversation with clients about race in America – but it’s been a marketing disaster all the way through.
California Wines: 31 Brands Of Cheap California Wines Loaded With Very High Levels of Toxic Arsenic?
California wines- Are you addicted to California wines? Wait until you read this! Some cheap California wines were found positive for inorganic arsenic that is believed to be lethal beyond allowable limits.
The Minnesota-based company is turning 75 today, and they’re celebrating along with fans with a Free Cone Day, as Dairy Queen’s vanilla ice cream makes a full appearance all over the country, as the company also teams up with a big charity for the occasion.
Just today, February 25, 2015, Yahoo! Food posts the secret weapon ingredients used by Star Chefs to achieve the most palatable dishes at home or in a restaurant. The said website revealed the top 10 magical ingredients that can turn home-cooked meals into top class restaurant tastes.
For those who love to have a nice glass of wine or beer during the weekends - which is just about everyone or almost -, there's a new way to keep the guessing out of the way you choose what to drink: the Next Glass app chooses drinks according to what you love!
U.S. Consumers, Ready To Accept Genetically Modified, Nanotech Products If It Is Healthy And Safe, New Survey Reveals
A national survey done by the North Carolina State University and the University of Minnesota representatives suggests that most U.S. consumers are ready to accept genetically modified and nanotech products if it is enhanced with nutrition and are safe.