The satiating mechanisms of major food constituents - an aid to rational food design.

摘要

The worldwide rise in the prevalence of excess weight lends great interest to preventive measures aimed at satiety/satiation. Human body-weight regulation is complex and is rooted in a superstructure that takes in sensory signals from food, neuro-hormonal signals from the digestive tract and signals from the body's energy reserves. Recent research has contributed more insight into the satiating mechanisms of constituents/ingredients for new food design. Knowing why to select them, what they contribute to the food's physical and sensory properties and how they are integrated into the food matrix will provide suitable tools for designing satiating foods.