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These properties of CaSR have particularly attracted research in the field of food chemistry because GSH and -Glu-Val-Gly act as kokumi taste substances that enhance sweetness, saltiness, and umami tastes without producing a taste of their own [168]

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For RCTs, this included assessment of: (1) risk of bias (via Cochrane RoB 2 tool), (2) inconsistency of results across studies, (3) indirectness of evidence, (4) imprecision due to sample size or confidence intervals, and (5) potential publication bias