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Generally, kokumi (or kokumi flavor) is induced predominantly by combinations of different senses, such as the smell, texture, and taste of food containing complex compounds, which are generally obtained after maturation, fermentation, aging, curing, drying, or slow cooking 57

Due to being the primary source of ROS, mitochondrial dysfunction appears to be a potential focal point for the underlying pathology of neuroinflammation (39)

Lethargy and fatigue This often occurs due to a change in cortisol balance or the body's adaptation to elevated GH

10.1523/JNEUROSCI.3885-07.2007 [DOI] [PMC free article] [PubMed] [Google Scholar] Choi I