Aroma can quench hunger pangs, fight obesity

11:44 PM // 0 comments // ngsk // Category: Health tips //

After a long time I am back. I want to start with a new post on health mainly on obesity as this is the main concern among most of the people around the world mostly among youngsters.

Most of the people will feel hungry within short period of time after having a Breakfat / meal / Dinner whatsoever, which will make them to eat a lot within a day span leading to obese.

Scientists from Netherland found that Aroma of food (Good smell of food) will reduce this quenching hunger pangs. The phenomenon of chewing the food for long time will make the people feeling that they had full of stomach by activating areas of the brain that siganl fullness and prevent people from overeating, which will help in fighting global epidemic of obesity.

Rianne Ruijschop of the Dutch based NIZO organization and colleagues note that scientists have long tried to develop tasty foods that trigger or boost the feeling of fullness. Until recently, that research focused on food's effects in stomach after people swallow it.

According to the Dutch scientists developing a new generation food, which will give you more taste or smell while chewing will make people feel full by eating less amount of food disregard of how many times they eat for a day.

Their analysis found that aroma release during chewing does contribute to the feeling of fullness and possibly to consumers' decisions to stop eating.

The report cites several possible applications, including developing foods that release more aroma during chewing or developing aromas that have a more powerful effect in triggering feelings of fullness.

These results made scientists step forward to make efforts for expanding their research on foods that release hunger-quenching aromas during chewing and also gave them a path to develop Molecules that make up a food's aroma apparently do so by activating areas of the brain that signal fullness.

These new research results will make most of the obese people around the world make happy.

The study appeared in the American Chemical Society (ACS)' Journal of Agricultural and Food Chemistry.