21ME28 - The Chemistry of Flavors: Expanding our Palette and Increasing our Neural Connections phytopharmacology atherosclerosis and high cholesterol are

atherosclerosis and high cholesterol are presented

and glycyrrhetinic acid

The mechanisms of action of selected anodyne herbs are explored and sample formulas for specific conditions are presented

The Apiaceae (Umbell) Family 156

distinguishing them from the immunostimulant herbs

21ME28 - The Chemistry of Flavors: Expanding our Palette and Increasing our Neural Connections phytopharmacology atherosclerosis and high cholesterol areSpeaker: Kenneth Proefrock, NMD Taste brings in at least eight categories of specific sensory experience: sour, sweet, salty, bitter, savory, pungent, spicy and astringent, with an additional component of texture and mouth feel. Expanding the dietary flavor palette provides new and interesting input to our palate and, it turns out, has a stimulating effect on the genesis of neural connections in our nervous system and a dramatic effect on our memory.