PubMed · 3847067
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H A Wood. Nutritional teaching cards.. https://pubmed.ncbi.nlm.nih.gov/3847067/
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Mixtures can often be tasted when all components are too weak to be tasted separately. Such mixtures are said to be integrative. Integration was demonstrated by mixing compounds in concentrations proportional to their separate detection thresholds and then measuring the detection threshold of the mixture as a whole by forced choice with plain water. Mixtures of 3, 6, 12 and 24 compounds were thus evaluated. With earlier data on 2-, 3- and 4-component mixtures, the results show that the concentration of any constituent compound goes down in approximate proportion to the number of compounds with which it is in mixture. This nearly complete integration describes mixtures of like-quality compounds, of unlike-quality compounds, and of both like- and unlike-quality compounds together. Integrative mixtures provide a model for the detection of the ultracomplex stimuli of everyday life, such as foods and drinking waters. Although the degree of integration may trail off slightly with mixtures of high complexity, the results proffer no limit on the number of compounds that can be at least partially integrated. In principle, integration permits detection of natural substances whose myriad components could all be far below threshold. The mechanism of taste integration is speculative, but the facts are congenial to the hypothesis of multiple parallel channels for the processing of intensity and quality.
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Molybdenum (Mo) has been identified as an essential trace mental for humans. The present study was aimed at the assessment of data on intestinal Mo absorption from aqueous solutions and from foodstuffs in humans applying the methodology for intrinsic labelling described in Part 1. The intestinal absorption of Mo was investigated by means of a double tracer method in 3 healthy volunteers on a total of 15 occasions. When administered as aqueous solution, almost complete uptake of Mo was observed up to doses of 1 mg and only a slight decrease for higher doses. But addition of black tea reduces the absorbed fraction by about a factor of ten. Studying Mo absorption from food, intrinsically labelled cress showed a reduced uptake as compared to extrinsically labelled cress and aqueous solutions. Even less Mo was absorbed from an extrinsically labelled composite meal. The data obtained demonstrate a pattern of intestinal Mo absorption which is different from that of other essential trace metals, e.g., Fe or Co.