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Related Concept Videos

Energy Balance01:19

Energy Balance

The human body gets energy from the three macronutrients: carbohydrates, proteins, and fats. Energy is released when the chemical bonds in the organic compounds present in the food are broken down. The energy content of food is measured in kilocalories (kcal), defined as the amount of heat required to raise the temperature of one kilogram of water by one degree Celsius. This value is determined by measuring the temperature change of the water surrounding a calorimeter after the complete...
Energy Budgets00:51

Energy Budgets

Organisms must balance energy intake with the energy required for growth, maintenance and reproduction. These trade-offs result in a variety of survivorship and reproductive strategies, including semelparity and iteroparity. Semelparous species, like annual plants, have only one reproductive episode in their lifetimes and consequently have short lifespans. Iteroparous species, by contrast, have many reproductive events during their lifetimes but have relatively few offspring. These two...
Regulation of Food Intake01:30

Regulation of Food Intake

Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
Regulation of Metabolism01:19

Regulation of Metabolism

Cellular needs and conditions vary from cell to cell and change within individual cells over time. For example, the required enzymes and energetic demands of stomach cells are different from those of fat storage cells, skin cells, blood cells, and nerve cells. Furthermore, a digestive cell works much harder to process and break down nutrients during the time that closely follows a meal compared with many hours after a meal. As these cellular demands and conditions vary, so do the amounts and...
Metabolic Rate01:25

Metabolic Rate

The human body is a powerhouse of energy, with every cell performing numerous functions that require energy. This energy production and consumption is measured by the metabolic rate, which quantifies the total heat generated by all the body's chemical reactions and mechanical work. This measurement helps to determine the rate of kilocalorie (kcal) consumption needed to fuel all ongoing activities.
The Basal Metabolic Rate (BMR) measures the energy expended at rest.
Several factors influence the...
Energy Basics02:27

Energy Basics

Chemical reactions, such as those that occur when you light a match, involve changes in energy as well as matter.

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Related Experiment Video

Updated: May 27, 2026

Determining Basal Energy Expenditure and the Capacity of Thermogenic Adipocytes to Expend Energy in Obese Mice
06:57

Determining Basal Energy Expenditure and the Capacity of Thermogenic Adipocytes to Expend Energy in Obese Mice

Published on: November 11, 2021

Spices and energy balance.

Richard D Mattes1

  • 1Purdue University, Department of Nutrition Science, Stone Hall, Rm. 212, 700 West State Street, West Lafayette, IN 47907-2059, USA. mattes@purdue.edu

Physiology & Behavior
|November 15, 2011
PubMed
Summary

Flavor compounds influence food choices and can impact energy balance. While research on flavor for weight management shows mixed results, some evidence suggests potential benefits for disordered eating and weight control.

Area of Science:

  • Food science and nutrition
  • Sensory science
  • Metabolic research

Background:

  • Food and beverage sensory properties significantly influence food selection and consumption behaviors.
  • Flavor components can have inherent hedonic value, but this can be modified by post-ingestive feedback.
  • Flavor-active compounds can influence digestive, absorptive, and metabolic processes, potentially affecting energy balance.

Purpose of the Study:

  • To explore the role of flavor in modulating ingestive behavior and energy balance.
  • To evaluate the efficacy of flavor fortification for augmenting nutrient intake, particularly in aging populations.
  • To assess the potential of flavor compounds in weight management strategies.

Main Methods:

  • Review of existing literature on the sensory properties of foods and beverages.

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'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
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  • Analysis of studies investigating the impact of flavor-active compounds on digestive and metabolic processes.
  • Examination of clinical trials using flavor compounds for nutrient augmentation and weight reduction.

    • Main Results:

    • Flavor has the potential to modify energy balance through effects on digestion, absorption, and metabolism.
    • Evidence for flavor fortification to augment intake in aging populations is limited, possibly due to methodological issues.
    • Flavor compounds for weight reduction have yielded mixed results; some studies suggest subtle sensory effects and appetite reduction.

    Conclusions:

    • Flavor plays a complex role in ingestive behavior and energy homeostasis.
    • Further rigorous research is needed to validate therapeutic applications of food flavors for nutrient intake.
    • Flavor-active compounds show promise as part of solutions for disordered eating and weight management.