Spicy taste in breast milk can train children’s sensory abilities, you know

Jakarta Breast milk is the first food consumed by the little one. Did you know, several studies have shown that your little one’s taste experience is influenced by the food you consume.

Unlike formula milk, breast milk doesn’t taste and smell the same every day. Well, this difference is mostly caused by the diet of breastfeeding mothers, including spicy food, you know.

However, the taste and aroma of the foods you consume are not transferred one by one to your breast milk. Studies have shown that the odor and taste actives from garlic or coffee partially pass into breast milk as odorous metabolic products, while the taste from fish oil or nursing tea has little effect.

Then what about spicy substances, yes, Mother? Are spicy substances also transferred from food to breast milk? Check out the full review, Mother.

Detected piperine

Researchers say that foods containing pepper can be transferred through breast milk and also increase the child’s taste tolerance ability. The research team found that piperine derived from pepper was the only part that was detected in breast milk after sanhttps://www.ipadguides.com/moms-life/20220117115831-68-264698/saat-dokter-indah-diseliikuti-saat-pregnant -before-sad-now-living-happy mother eats curry-type foods which contain the active components of chili, capsaicin, and ginger compounds.

Furthermore, researchers from the Technical University of Munich (TUM) showed that piperine can be detected after an hour of consumption and can be detected in breast milk for several hours, Mother. However, the concentration is considered too low for the Little One to detect consciously, and sensory desensitization to spicy taste can occur only later in life.

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Reported from WebMD, Roman Lang, who was originally involved in the study as a scientist at TUM also adds, “It seems somewhat unlikely to us that infants consciously perceive sharpness of taste. However, there is regular and low threshold activation of sharp receptors. TRPV1 may help increase tolerance to substances “The observed maximum concentrations of 14 to 57 micrograms (ug) are about 70 to 350-fold below the adult taste perception threshold,” said Corinna Dawid, Professor of Food Chemistry and Molecular Sensory Science at TUM. from Sciencedaily.

According to the study, the spiciness of ginger, chili peppers, and the secondary plant compound curcumin, which is also abundant in curry, do not pass into breast milk. “We were very surprised by the latter, because piperine was supposed to significantly increase the bioavailability of curcumin according to the results of other studies,” said Roman Lang, head of the Biosystems Chemistry & Human Metabolism research group at LSB.

There are also foods that you need while breastfeeding. What are those? Click on the next page, Mom.

Also, watch the video about 5 reasons why breastfed babies refuse to drink breast milk below.

[Gambas:Video Haibunda]


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