A term used in research generally refers to certain foods’ highly stimulating properties (namely fat, sugar, and salt).

Paracellular diffusion involves several ions or molecules passing through the specialized tight junctions between the epithelium cells in the gut layer (Riechmann, 2021),.

The parasympathetic nervous system is a division of the autonomic nervous system (ANS), often called the “rest and digest” system. It promotes relaxation, slowing heart rate, constricting pupils, and directing blood flow to digestion and restorative processes.

Pathobionts are microorganisms that are a part of the human microbiome and usually live as non-harmful symbionts but can cause harm under certain circumstances. These microorganisms are often considered “opportunistic microorganisms” as they cause disease only when a host has impaired/weakened immune defenses and altered microbiota composition and intestinal barrier integrity. Examples of pathobionts include some species of E.coli, and herpes simplex (Jochum & Stecher, 2020).

A pathogenic organism is an infectious agent that can cause damage to the host.

Pathogens are microorganisms (such as bacteria, viruses, fungi, protozoa, or worms) that cause disease (Akira et al., 2006).

Peptide YY (PYY), also known as peptide tyrosine, is a gut-derived hormone released in response to changes in nutritional status. It aids appetite suppression and limits food intake (Karra et al., 2009).

The organizing, interpreting, conceptualizing, and conscious experiencing of information coming in from our dietary-intake-related senses, which include sight, taste (texture and flavor), and sound.

The peripheral nervous system (PNS) is a complex network of nerves located outside of the central nervous system (i.e., brain and spinal cord) that transmit messages between the brain and the rest of your body (Lanigan et al., 2020).

Peristalsis is a wave-like muscular movement (i.e., involuntary muscle contraction and relaxation in a continuous pattern) that occurs throughout the GIT, facilitating food movement (Feher, 2017).