HLTH 340 Lecture Notes - Lecture 3: Black Drink, Cardiac Glycoside, Superoxide Dismutase
5 Mar 2018
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Document Summary
Describe some of the physiological, biochemical and behavioral mechanisms used by animals (and humans) to minimize potential damage from dangerous plant chemicals. Food flavor is a subjective perception of the combined effects of all chemicals on both taste and olfactory senses. Human biological adaptations for dealing with environmental toxins. Taste (gustation) and smell (olfaction) perceptions of plant allelochemicals help us avoid toxic foods. Astringent compounds like tannins have a bitter taste because of their effects on trigeminal nerve. They also act upon proteins of oral membranes. Urtication is caused by effects of stinging hairs. Capsaicin and piperine are both irritants for this nerve. Nerve signals are processed by the cns to elicit a reaction. Chemical perception is a fundamental characteristic of all organisms. There are genetic determinants of certain responses to those chemical threats shared by all animals. We also have learned experiences (conditioned taste learning) mediated in the forebrain. Time required for chemical detection is also important.
