First objective evaluation of taste sensitivity to 6-n-propylthiouracil (PROP), a paradigm gustatory stimulus in humans-Reference-Cited by-同舟云学术

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First objective evaluation of taste sensitivity to 6-n-propylthiouracil (PROP), a paradigm gustatory stimulus in humans

Published:2017-01-11 Issue:1 Volume:7 Page:
ISSN:2045-2322
Container-title:Scientific Reports
language:en
Short-container-title:Sci Rep

Author:

Sollai Giorgia,Melis Melania,Pani Danilo,Cosseddu Piero,Usai Ilenia,Crnjar Roberto,Bonfiglio Annalisa,Tomassini Barbarossa Iole

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/srep40353.pdf

Reference63 articles.

1. Scott, K. Taste recognition: food for thought. Neuron 48, 455–464 (2005).

2. Chaudhari, N. & Roper, S. D. The cell biology of taste. J. Cell Biol. 190, 285–296 (2010).

3. Tepper, B. J. Nutritional implications of genetic taste variation: the role of PROP sensitivity and other taste phenotypes. Annu. Rev. Nutr. 28, 367–388 (2008).

4. Tepper, B. J., Banni, S., Melis, M., Crnjar, R. & Tomassini Barbarossa, I. Genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) and its association with physiological mechanisms controlling body mass index (BMI). Nutrients 6, 3363–3381 (2014).

5. Guo, S. W. & Reed, D. R. The genetics of phenylthiocarbamide perception. Ann. Hum. Biol. 28, 111–142 (2001).

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