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CINN neuromethods: The role of isothiocyanates in health & food preference
The role of isothiocyanates in health & food preference, Luke Bell (Lecturer in Temperate Horticulture at the School of Agriculture, Policy & Development, University of Reading)
Isothiocyanates (ITCs) are produced by plants of the Brassicales order and are commonly found in our diets. High concentrations are produced by crops like broccoli, mustard, rocket, and watercress and have been linked with anti-cancer effects. There has also been research conducted to determine their effects on neurological health and prevention of disease, but only a few compounds have been tested to-date. Some ITCs are also noted for their pungent aromas and flavours and can impact liking and food preferences. They can also induce pain receptors in high concentrations. This has been attributed to taste receptor genotype sensitivity, but recent evidence suggests exposure to ITCs in the diet over time is a stronger determinant of liking. I will present some of my research and ideas in these areas and see if there is any scope for developing collaborations with CINN.
Microsoft Teams meeting: CINN neuromethods Thursday 15-Apr-2021 3pm
“neuromethods” is a weekly meeting held at CINN where we discuss published, ongoing, or planned research, ranging from formal presentations to informal problem-solving over coffee.
If you would like to discuss your work or a research idea (however unbaked), if you would like to join us occasionally, or would simply like to find out more, please email firstname.lastname@example.org.
neuromethods sessions are listed in the CINN calendar, which you can open in Outlook by searching for CINN.