Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms that have evolved to fill a specific ecological niche within specific geographical contexts.
In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.
Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients, which can be metabolized to create energy and chemical structures. Failure to obtain sufficient nutrients causes malnutrition. Nutritional science is the study of nutrition, though it typically emphasizes human nutrition.
Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil.
Garlic is a species of bulbous flowering plant in the genus Allium. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic.
Umami, or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.
Phytochemicals are chemical compounds produced by plants, generally to help them resist fungi, bacteria and plant virus infections, and also consumption by insects and other animals. The name comes from Greek φυτόν (phyton) 'plant'. Some phytochemicals have been used as poisons and others as traditional medicine.
The Rockefeller University is a private biomedical research and graduate-only university in New York City, New York. It focuses primarily on the biological and medical sciences and provides doctoral and postdoctoral education. It is classified among "R2: Doctoral Universities – High research activity." Rockefeller is the oldest biomedical research institute in the United States.
Monounsaturated fats are fatty acids that have one double bond in the fatty acid chain with all of the remainder carbon atoms being single-bonded. By contrast, polyunsaturated fats have more than one double bond.
A supertaster is a person whose sense of taste is of far greater intensity than the average person.
Oleocanthal is a phenylethanoid, or a type of natural phenolic compound found in extra-virgin olive oil. It appears to be responsible for the burning sensation that occurs in the back of the throat when consuming such oil. Oleocanthal is a tyrosol ester and its chemical structure is related to oleuropein, also found in olive oil.
The Monell Chemical Senses Center is a non-profit independent scientific institute located at the University City Science Center campus in Philadelphia, in Pennsylvania. Monell conducts and publishes interdisciplinary basic research on taste, smell, and chemesthesis.
Chemesthesis is the chemical sensitivity of the skin and mucous membranes. Chemesthetic sensations arise when chemical compounds activate receptors associated with other senses that mediate pain, touch, and thermal perception. These chemical-induced reactions do not fit into the traditional sense categories of taste and smell.
The Pennington Biomedical Research Center is a health science-focused research center in Baton Rouge, Louisiana. It is part of the Louisiana State University System and conducts clinical, basic, and population science research. It is the largest academically-based nutrition research center in the world, with the greatest number of obesity researchers on faculty. The center's over 500 employees occupy several buildings on the 222-acre (0.90 km2) campus. The center was designed by the Baton Rouge architect John Desmond.
A taste receptor or tastant is a type of cellular receptor which facilitates the sensation of taste. When food or other substances enter the mouth, molecules interact with saliva and are bound to taste receptors in the oral cavity and other locations. Molecules which give a sensation of taste are considered "sapid".
Dr. Gary K. Beauchamp was the director and president of the Monell Chemical Senses Center from August 1990 to September 2014.
Ralph Lawrence Brinster is an American geneticist, National Medal of Science laureate, and Richard King Mellon Professor of Reproductive Physiology at the School of Veterinary Medicine, University of Pennsylvania.
Aromatherapy is based on the usage of aromatic materials including essential oils and other aroma compounds, with claims for improving psychological and physical well-being. It is offered as a complementary therapy or as a form of alternative medicine, the first meaning alongside standard treatments, the second instead of conventional, evidence-based treatments.
Fish protein powder (FPP) describes a food grade powder product designated primarily for human consumption applications. It differs significantly from fish meal products which are designated for animal feed applications. Fish protein powders have various sanitary processing, purity and functional characteristics which establish them as human food ingredients. Production plants registered for the USA market are located in Peru and France.
Christina Athena Aktipis is an associate professor in the Department of Psychology at Arizona State University. She is the director of the Interdisciplinary Cooperation Initiative and the co-director of the Human Generosity Project. She is also the director of the Cooperation and Conflict lab at Arizona State University, vice president of the International Society for Evolution, Ecology and Cancer (ISEEC), and was the director of human and social evolution and co-founder of the Center for Evolution and Cancer at UCSF. She is a cooperation theorist, an evolutionary biologist, an evolutionary psychologist, and a cancer biologist who works at the intersection of those fields. Aktipis is the author of the book published on March 24, 2020, from Princeton University Press The Cheating Cell: How Evolution Helps us Understand and Treat Cancer. Athena hosts Zombified, a podcast created to communicate the science of zombification in daily life. Zombified is an extension of the Zombie Apocalypse Medicine Meeting (ZAMM), a biannual conference chaired by Aktipis. ZAMM is an interdisciplinary conference where art, science and medicine come together with the aim of solving complex issues.
