Skip to main content
SpringerLink
Log in

Chemosensory Properties of Pungent Spices: Their Role in Altering Nutrient Intake

  • Published:
Chemosensory Perception

Abstract

Background

The general population is not compliant with national dietary recommendations for promoting health and reducing chronic disease risk. While rising obesity rates suggest that the majority of the population is overconsuming, many individuals affected with either acute or chronic diseases struggle to maintain adequate dietary intake and are at high nutritional risk. Flavor is the primary driver of food intake; however, disliked flavors are a major barrier to consumer adherence with dietary recommendations for both groups. Spices that contribute to chemical burn—such as black pepper, garlic, ginger, mustard, oregano, red pepper, and wasabi—alter food flavors.

Purpose

This paper explores the role of these pungent spices in altering nutrient intake across the lifespan. The role of chemical burn in manipulating dietary intake in both diseased and healthy populations is discussed.

Application

Implications for using pungent spices to enhance compliance with dietary manipulations are described. Proposed functions of pungent spices are maintaining, preserving, and enhancing flavor to offset the reductions in liking and palatability that are associated with dietary modifications and disease status.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

References

  • Al Mofleh IA (2010) Spices, herbal xenobiotics and the stomach: friends or foes? World J Gastroenterol 16:2710–2719

    Article  Google Scholar 

  • Astrup A, Kristensen M, Gregersen NT, Belza A, Lorenzen JK, Due A, Larsen TM (2010) Can bioactive foods affect obesity? Ann N Y Acad Sci 1190:25–41

    Article  CAS  Google Scholar 

  • Basirat Z, Moghadamnia A, Kashifard M et al (2009) The effect of ginger biscuit on nausea and vomiting in early pregnancy. Acta Med Iran 47:51–56

    Google Scholar 

  • Bingham S, Cummings J, McNeil N (1982) Diet and health of people with an ileostomy. Br J Nutr 47:399–406

    Article  CAS  Google Scholar 

  • Carriquiry AM, Steinfeldt AJ, Cogswell LC et al (2013) Trends in the prevalence of excess dietary sodium intake—United States, 2003–2010. Morb Mortal Wkly Rep 62:1021–1025

    Google Scholar 

  • Chaiyakunapruk N, Kitikannakorn N, Nathisuwan S et al (2006) The efficacy of ginger for the prevention of postoperative nausea and vomiting: a meta-analysis. Obstet Gynecol 194:95–99

    Google Scholar 

  • Christensen C (2012) Flavor and feeding: executive summary. Physiol Behav 107:469–470

    Article  CAS  Google Scholar 

  • Debreceni A, Abdel-Salam O, Figler M et al (1999) Capsaicin increases gastric emptying rate in healthy human subjects measured by 13C-labeled octanoic acid breath test. J Physiol Paris 93:455–460

    Article  CAS  Google Scholar 

  • Dennison BA, Rockwell HL, Baker SL (1998) Fruit and vegetable intake in young children. J Am Coll Nutr 17:371–378

    Article  CAS  Google Scholar 

  • Doty RL, Reyes PF, Gregor T (1987) Presence of both odor identification and detection deficits in Alzheimer’s disease. Brain Res Bull 18:597–600

    Article  CAS  Google Scholar 

  • Doty RL, Shah M, Bromley SM (2008) Drug-induced taste disorders. Drug Saf 31:199–215

    Article  CAS  Google Scholar 

  • Dovey TM, Staples PA, Gibson EL et al (2008) Food neophobia and “picky/fussy” eating in children: a review. Appetite 50:181–193

    Article  Google Scholar 

  • Dressler H, Smith C (2013) Food choice, eating behavior, and food liking differs between lean/normal and overweight/obese, low-income women. Appetite 65:145–152

    Article  Google Scholar 

  • Ebihara T, Takahashi H, Ebihara S et al (2005) Capsaicin troche for swallowing dysfunction in older people. J Am Geriatr Soc 53:824–828

    Article  Google Scholar 

  • Ebihara T, Ebihara S, Maruyama M et al (2006) A randomized trial of olfactory stimulation using black pepper oil in older people with swallowing dysfunction. J Am Geriatr Soc 54:1401–1406

    Article  Google Scholar 

  • Ebrahimi N, Maltepe C, Einarson A (2010) Optimal management of nausea and vomiting of pregnancy. Int J Womens Health 2:241–248

    Article  Google Scholar 

  • Fisher JO, Mennella JA, Hughes SO et al (2012) Offering “dip” promotes intake of a moderately-liked raw vegetable among preschoolers with genetic sensitivity to bitterness. J Acad Nutr Diet 112:235–245

    Article  Google Scholar 

  • Forde C, Delahunty C (2004) Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers. Food Qual Prefer 15:715–727

    Article  Google Scholar 

  • Fukunaga A, Uematsu H, Sugimoto K (2005) Influences of aging on taste perception and oral somatic sensation. J Gerontol A Biol Sci Med Sci 60:109–113

    Article  Google Scholar 

  • Germain I, Dufresne T, Gray-Donald K (2006) A novel dysphagia diet improves the nutrient intake of institutionalized elders. J Am Diet Assoc 106:1614–1623

    Article  CAS  Google Scholar 

  • Ghawi SK, Rowland I, Methven L (2014) Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings. Appetite 81:20–29

    Article  Google Scholar 

  • Gonzalez R, Dunkel R, Koletzko B et al (1998) Effect of capsaicin-containing red pepper sauce suspension on upper gastrointestinal motility in healthy volunteers. Dig Dis Sci 43:1165–1171

    Article  CAS  Google Scholar 

  • Gregersen NT, Belza A, Jensen M, Ritz C, Bitz C, Hels O, Frandsen E, Mela D, Astrup A (2013) Acute effects of mustard, horseradish, black pepper and ginger on energy expenditure, appetite, ad libitum energy intake and energy balance in human subjects. Br J Nutr 109:556–563

    Article  CAS  Google Scholar 

  • Henry CJK, Emery B (1986) Effect of spiced food on metabolic rate. Hum Nutr Clin Nutr 40:165–168

    CAS  Google Scholar 

  • Henry CJK, Woo J, Lightowler HJ et al (2003) Use of natural food flavours to increase food and nutrient intakes in hospitalized elderly in Hong Kong. Int J Food Sci Nutr 54:321–327

    Article  Google Scholar 

  • Hirtz D, Thurman DJ, Gwinn-Hardy K et al (2007) How common are the “common” neurologic disorders? Neurology 68:326–337

    Article  CAS  Google Scholar 

  • Hlebowicz J, Darwiche G, Bjorgell O et al (2007) Effect of cinnamon on postprandial blood glucose, gastric emptying, and satiety in healthy subjects. Am J Clin Nutr 85:1552–1556

    CAS  Google Scholar 

  • Hu ML, Rayner CK, Wu KL et al (2011) Effect of ginger on gastric motility and symptoms of functional dyspepsia. World J Gastroenterol 17:105–110

    Article  Google Scholar 

  • ISO (2008) Standard 5492: terms relating to sensory analysis. International Organization for Standardization

  • Keating A, Chez RA (2002) Ginger syrup as an antiemetic in early pregnancy. Altern Ther Health Med 8:89–91

    Google Scholar 

  • Kramer P (1987) Effect of specific foods, beverages, and spices on amount of ileostomy output in human subjects. Am J Gastroenterol 82:327–332

    CAS  Google Scholar 

  • Krebs-Smith SM, Guenther PM, Subar AF et al (2010) Americans do not meet federal dietary recommendations. J Nutr 140:1832–1838

    Article  CAS  Google Scholar 

  • Krival K, Bates C (2012) Effects of club soda and ginger brew on linguapalatal pressures in healthy swallowing. Dysphagia 27:228–239

    Article  Google Scholar 

  • Ludy MJ, Mattes RD (2011) The effects of hedonically acceptable red pepper doses on thermogenesis and appetite. Physiol Behav 102:251–258

    Article  CAS  Google Scholar 

  • Mansour MS, Ni Y, Roberts AL, Kelleman M, RoyChoudhury A, St-Onge M (2012) Ginger consumption enhances the thermic effect of food and promotes feelings of satiety without affecting metabolic and hormonal parameters in overweight men: a pilot study. Metabolism 61:1347–1352

    Article  CAS  Google Scholar 

  • Mattes RD (2002) The chemical senses and nutrition in aging: challenging old assumptions. J Am Diet Assoc 102:192–196

    Article  Google Scholar 

  • Mattes RD (2012) Spices and energy balance. Physiol Behav 107:584–590

    Article  CAS  Google Scholar 

  • Mattes RD, Ludy MJ (2015) Chemesthesis and health. In: McDonald ST, Bolliet D, Hayes J (eds) Chemesthesis: the sensations of eating—hot, cold, tingling, and numbing, and how to use them in food. Wiley, New York

    Google Scholar 

  • Munakata M, Kobayashi K, Niisato-Nezu J et al (2008) Olfactory stimulation using black pepper oil facilitates oral feeding in pediatric patients receiving long-term enteral nutrition. Tohoku J Exp Med 214:327–332

    Article  Google Scholar 

  • Murphy C, Schubert CR, Cruickshanks KJ et al (2002) Prevalence of olfactory impairment in older adults. J Am Med Assoc 288:2307–2312

    Article  Google Scholar 

  • Nagy A, Steele CM, Pelletier CA (2014) Differences in swallowing between high and low concentration taste stimuli. Biomed Res Int 2014:813084

    Google Scholar 

  • Nicklas TA, Jahns L, Bogle ML et al (2013) Barriers and facilitators for consumer adherence to the dietary guidelines for Americans: the HEALTH study. J Acad Nutr Diet 113:1317–1331

    Article  Google Scholar 

  • Nilius B, Appendino G (2013) Spices: the savory and beneficial science of pungency. Rev Physiol Biochem Pharmacol 164:1–76

    Article  CAS  Google Scholar 

  • Pasia M (2011) Diet and nutrition guide. United Ostomy Associations of America. http://www.ostomy.org/uploaded/files/ostomy_info/OstomyNutritionGuide.pdf?direct=1. Accessed 23 Jan 2015

  • Pelletier CA, Steele CM (2014) Influence of the perceived taste intensity of chemesthetic stimuli on swallowing parameters given age and genetic taste differences in healthy adult women. J Speech Lang Hear Res 57:46–56

    Article  Google Scholar 

  • Peters JC, Polsky S, Stark R et al (2014) The influence of herbs and spices on overall liking of reduced fat food. Appetite 79:183–188

    Article  Google Scholar 

  • Pliner P, Stallberg-White C (2000) “Pass the ketchup, please”: familiar flavors increase children’s willingness to taste novel foods. Appetite 34:95–103

    Article  CAS  Google Scholar 

  • Reilly S, Skuse D, Poblete X (1996) Prevalence of feeding problems and oral motor dysfunction in children with cerebral palsy: a community survey. J Pediatr 129:877–882

    Article  CAS  Google Scholar 

  • Reinbach HC, Martinussen T, Møller P (2010) Effects of hot spices on energy intake, appetite, and sensory specific desires in humans. Food Qual Prefer 21:655–661

    Article  Google Scholar 

  • Rofes L, Arreola V, Martin A et al. (2013) Effect of oral piperine on the swallow response of patients with oropharyngeal dysphagia. J Gastroenterol:1–7

  • Rofes L, Cola PC, Clavé P (2014) The effects of sensory stimulation on neurogenic oropharyngeal dysphagia. J Gastroenterol Hepatol Res 3:1066–1072

    Google Scholar 

  • Ryan JL, Heckler CE, Roscoe JA et al (2012) Ginger (Zingiber officinale) reduces acute chemotherapy-induced nausea: a URCC CCOP study of 576 patients. Support Care Cancer 20:1479–1489

    Article  Google Scholar 

  • Sanders KD, Cox K, Cannon R et al (1990) Growth response to enteral feeding by children with cerebral palsy. J Parenter Enter Nutr 14:23–26

    Article  CAS  Google Scholar 

  • Savage JS, Peterson J, Marini M et al (2013) The addition of a plain or herb-flavored reduced-fat dip is associated with improved preschoolers’ intake of vegetables. J Acad Nutr Diet 113:1090–1095

    Article  Google Scholar 

  • Schiffman SS, Clark CM, Warwick ZS (1990) Gustatory and olfactory dysfunction in dementia: not specific to Alzheimer’s disease. Neurobiol Aging 11:597–600

    Article  CAS  Google Scholar 

  • Sherman PW (2002) Why we use spices. Food Foods Ingredients J Jpn 198:56–69

    Google Scholar 

  • Singletary K (2010) Ginger: an overview of health benefits. Nutr Today 45:171–183

    Article  Google Scholar 

  • Sloan AE (2014) What, when and where America eats. Food Technol 68:20–31

    Google Scholar 

  • Smeets A, Westerterp-Plantenga M (2009) The acute effects of a lunch containing capsaicin on energy and substrate utilisation, hormones, and satiety. Eur J Clin Nutr 48:229–234

    Article  CAS  Google Scholar 

  • Smid EJ, Gorris L (1999) Natural antimicrobials for food preservation. In: Rahman MS (ed) Handbook of food preservation. Marcel Dekker, New York

    Google Scholar 

  • Stamps JJ, Bartoshuk LM (2011) Rescuing flavor perception in the elderly. AChemS Abstracts:P46

  • Steele CM, van Lieshout PH, Pelletier CA (2012) The influence of stimulus taste and chemesthesis on tongue movement timing in swallowing. J Speech Lang Hear Res 55:262–275

    Article  Google Scholar 

  • Stevens JC, Cruz LA, Hoffman JM et al (1995) Taste sensitivity and aging: high incidence of decline revealed by repeated threshold measures. Chem Senses 20:451–459

    Article  CAS  Google Scholar 

  • Sullivan PB, Juszczak E, Bachlet AM et al (2005) Gastrostomy tube feeding in children with cerebral palsy: a prospective, longitudinal study. Dev Med Child Neurol 47:77–85

    Article  Google Scholar 

  • Takahashi YK, Nagayama S, Mori K (2004) Detection and masking of spoiled food smells by odor maps in the olfactory bulb. J Neurosci 24:8690–8694

    Article  CAS  Google Scholar 

  • Tappenden KA, Quatrara B, Parkhurst ML et al (2013) Critical role of nutrition in improving quality of care: an interdisciplinary call to action to address adult hospital malnutrition. J Acad Nutr Diet 113:1219–1237

    Article  Google Scholar 

  • Thomson TJ, Runcie J, Khan A (1970) The effect of diet on ileostomy function. Gut 11:482–485

    Article  CAS  Google Scholar 

  • Thomson M, Corbin R, Leung L (2014) Effects of ginger for nausea and vomiting in early pregnancy: a meta-analysis. J Am Board Fam Med 27:115–122

    Article  Google Scholar 

  • Van Wyk B-E (2014) Culinary herbs and spices of the world. University of Chicago Press, Chicago

    Google Scholar 

  • Westerterp-Plantenga MS, Smeets A, Lejeune MPG (2005) Sensory and gastrointestinal satiety effects of capsaicin on food intake. Int J Obes 29:682–688

    Article  CAS  Google Scholar 

  • Westerterp-Plantenga MS, Diepvens K, Joosen AMCP, Bérubé-Parent S, Tremblay A (2006) Metabolic effects of spices, teas, and caffeine. Physiol Behav 89:85–91

    Article  CAS  Google Scholar 

  • White B (2007) Ginger: an overview. Am Fam Physician 75:1689–1691

    Google Scholar 

  • Wilkins T, Gillies RA, Thomas AM et al (2007) The prevalence of dysphagia in primary care patients: a HamesNet research network study. J Am Board Fam Med 20:144–150

    Article  Google Scholar 

  • Yamaya M, Yanai M, Ohrui T et al (2001) Interventions to prevent pneumonia among older adults. J Am Geriatr Soc 49:85–90

    Article  CAS  Google Scholar 

  • Yeomans MR (1996) Palatability and the micro-structure of feeding in humans: the appetizer effect. Appetite 27:119–133

    Article  CAS  Google Scholar 

  • Yoshioka M, St-Pierre S, Drapeau V et al (1999) Effects of red pepper on appetite and energy intake. Br J Nutr 82:115–123

    CAS  Google Scholar 

Download references

Compliance with Ethical Standards

Conflict of Interest

Mary-Jon Ludy has received research grants from the Academy of Nutrition and Dietetics Foundation and McCormick Science Institute.

Robin M. Tucker and Sze-Yen Tan declare that they have no conflicts of interest.

Funding

Not applicable.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent

Not applicable.

Author information

Authors and Affiliations

  1. Department of Public and Allied Health, Bowling Green State University, Bowling Green, OH, 43403, USA

    Mary-Jon Ludy & Robin M. Tucker

  2. School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, SA, 5001, Australia

    Sze-Yen Tan

Authors
  1. Mary-Jon Ludy
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Robin M. Tucker
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sze-Yen Tan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mary-Jon Ludy.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ludy, MJ., Tucker, R.M. & Tan, SY. Chemosensory Properties of Pungent Spices: Their Role in Altering Nutrient Intake. Chem. Percept. 8, 131–137 (2015). https://doi.org/10.1007/s12078-015-9191-x

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12078-015-9191-x

Keywords

Search

Navigation