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Related Concept Videos

Taste Buds and Receptors01:20

Taste Buds and Receptors

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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The Tongue and Taste Buds00:49

The Tongue and Taste Buds

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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
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Combination Therapies and Personalized Medicine02:50

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Combining two or more treatment methods increases the life span of cancer patients while reducing damage to vital organs or tissue from the overuse of a single treatment. Combination therapy also targets different cancer-inducing pathways, thus reducing the chances of developing resistance to treatment.
The combination of the drug acetazolamide and sulforaphane is a good example of combination therapy to treat cancer. The cells in the interior of a large tumor often die due to the hypoxic and...
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What is Monogastric Digestion?01:50

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The human body contains a monogastric digestive system. In a monogastric digestive system, the stomach only contains one chamber in which it digests food. Several other animal species also have monogastric digestive systems, including pigs, horses, dogs, and birds. This chapter, however, focuses on the human digestive system.
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Dietary Connections01:23

Dietary Connections

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In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...
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Chronic Pancreatitis II: Collaborative Care01:29

Chronic Pancreatitis II: Collaborative Care

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The management of chronic pancreatitis is multifaceted, involving a comprehensive approach that includes thorough assessment, diagnostic testing, and a variety of management strategies.
Assessment:
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Related Experiment Video

Updated: May 24, 2025

Objectification of Tongue Diagnosis in Traditional Medicine, Data Analysis, and Study Application
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Culinary Medicine.

Michelle Loy, Rupa Mahadevan, Maria Mascarenhas

    Pediatric Annals
    |March 6, 2025
    PubMed
    Summary

    Culinary medicine leverages food for health, integrating ancient practices with modern science. Despite challenges, growing support aims to improve access to nutritious meals for disease prevention and management.

    Area of Science:

    • Integrative Medicine
    • Nutritional Science
    • Public Health Policy

    Background:

    • Food has historically been used as medicine across cultures.
    • Modern science links diet, the microbiome, and health, yet challenges like marketing and education persist.
    • Growing support from various sectors promotes policies for nutritious meal access.

    Purpose of the Study:

    • To explore the role and potential of culinary medicine in contemporary healthcare.
    • To highlight the integration of culinary medicine into medical education.
    • To identify opportunities for advancing culinary medicine through stakeholder collaboration.

    Main Methods:

    • Review of historical and current scientific literature on diet and health.
    • Analysis of trends in medical education incorporating culinary and lifestyle medicine.

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  • Examination of policy initiatives supporting access to high-quality meals.

    • Main Results:

    • Culinary medicine is increasingly recognized and integrated into medical training.
    • Diverse settings show potential for culinary medicine application, from clinics to community gardens.
    • Collaborative efforts are crucial for translating scientific knowledge into policy and practice.

    Conclusions:

    • Culinary medicine offers significant potential to improve patient care across populations.
    • Addressing sociocultural factors and enhancing nutritional education are key to its success.
    • Policy and practice advancements require coordinated stakeholder engagement.