Health and Fitness

Every food has a unique taste or flavor of its own. But for some, we cannot explain the flavors at all. Neither can they be assigned to the recognized five tastes, nor can we find their exact flavor. There are few flavor modifiers that enhance the taste of the food. One such taste modifier is kokumi.   Kokumi substances are those substances that modify the taste of the flavor. So, I have tried to compile the mechanism of kokumi sensation Glutathione (GSH) is one of the agonists of the calcium-sensing receptor(CaSR). Hence, it is the base of the overall mechanism. A positive correlation exists between the CaSR activity of glutamyl peptides and kokumi intensity. The kokumi intensity of GSH and glutathione, valine, and glycine , which is potent kokumi peptide reduced by the CaSR specific antagonist. CaSR is involved in the perception of kokumi substances. And the glue-Val-gly is a kokumi peptide and would be useful for improving the flavor of food. The mechanism of the perce

BCAA or branched-chain amino acids are the three out of nine essential amino acids that area part of the genetically coded total 20 amino acids structures . These 9 essential amino acids are the ones that cannot be obtained within your body, hence need to be taken from outside sources like food and dietary supplements. Leucine, Isoleucine and Valine are the three BCAAs. Let’s take a look at some of their uses: BCAAs boost your metabolism to keep it in proper condition. You need the right amount of adequate BCAAs to keep the body functioning. BCAA Valine helps muscle growth and repair, as muscles contain amino acid residues in the form of protein. BCAAs help prevents muscle soaring, muscle damage, increase muscle growth activated through Leucine . BCAAs are considered to be performance boosters, by providing energy, maintaining muscle and tissue strength, thus boost your performance. Supplements of branched-chain amino acids(BCAAs) are often recommended to athletes and active individu