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GhoshCGonzalez-MartinezJHossainMCuculloLFazioVJanigroDet al

Meta-analysis of association studies of selenoprotein gene polymorphism and Kashin-Beck disease: an updated systematic review

This results in an enhancement of the gutliver axis with bacteria and endotoxin transit through the intestinal and endothelial vascular wall, ending up into hepatic and other systemic diseases as well

It reduces more complex lipids such as phosphatidylcholine hydroperoxides, fatty acid hydroperoxides, and cholesterol [26]

Therefore, the role of umami substances in making food palatable may not be due to a simple addition of umami itself, but rather, to different mechanisms involving increase of kokumi associated with increased palatability, which will be described precisely later in this article