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Influence of tannic, tartaric and of acetic acid upon olfactory acuity and sensations associated with food intake. (A note concerning the appetite stimulating effect of wine.)

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The American Journal of Digestive Diseases

Summary

Experiments are described which demonstrate that tannic, tartaric and acetic acid ingested during meals are capable of simultaneously preventing postcibal decrease in olfactory acuity and interfering with creation of sensations interpreted as satiety.

The suggestion is made that the effects of the acids mentioned may be related to the appetite stimulating effectiveness commonly ascribed to bitter tonics and to dry wine.

Mention is made of preliminary clinical investigations which indicate that dry wine may be a useful adjunct in the treatment of anorexia. The clinical studies are incomplete at this time.

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Refebences

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Author notes

  1. Franz R. Goetzl

    Present address: Pacific Foundation for Medical Education, USA

Authors and Affiliations

  1. Institute of Medical Research, Permanente Foundation, Oakland, California

    Dona L. Irvin, Annemarie Durra & Franz R. Goetzl

Authors
  1. Dona L. Irvin
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  2. Annemarie Durra
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  3. Franz R. Goetzl
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Additional information

The investigation here reported was supported in part by a grant from the Department of Agriculture of the State of California (Wine Advisory Board).

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Irvin, D.L., Durra, A. & Goetzl, F.R. Influence of tannic, tartaric and of acetic acid upon olfactory acuity and sensations associated with food intake. (A note concerning the appetite stimulating effect of wine.). Amer. Jour. Dig. Dis. 20, 17–21 (1953). https://doi.org/10.1007/BF02881236

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  • DOI: https://doi.org/10.1007/BF02881236

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