Download or read book Genetic Variation in Taste Sensitivity written by John Prescott and published by CRC Press. This book was released on 2004-02-10 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas. Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste, olfaction, and flavor chemists and scientists; sensory evaluation chemists and scientists; and nutritionists.
Download or read book The Relationship Between Single Nucleotide Polymorphisms in Taste Receptor Genes Taste Perception and Dietary Intake written by Elie Chamoun and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Food preferences and dietary habits are heavily influenced by taste perception, and there is growing interest in characterizing taste preferences based on genetic variation. Genetic differences in the ability to perceive key tastes may impact eating patterns. Therefore, increased understanding of taste genetics may lead to new personalized strategies, which may influence the trajectory of chronic disease risk. Recent advances show that single nucleotide polymorphisms (SNPs) in taste receptor genes are associated with changes in psychophysical measures of taste as well as eating patterns. The current understanding of how genetic variation impacts taste function and dietary habits for sweet, fat, salt, sour, and umami taste is limited and warranted due to the role of these types of taste in detecting nutrients that pose health risks when overconsumed. Results from this thesis demonstrated that specific SNPs are associated with taste sensitivity, taste preference and eating patterns. In adults, associations between SNPs and psychophysical measures of taste were observed between rs4790151 (TRPV1) and salt sensitivity, rs2499729 (GRM4) and umami sensitivity, rs713598 (TAS2R38) and bitter sensitivity, and rs236514 (KCNJ2) and sour preference. In children, associations were observed between rs4790522 (TRPV1) and salt preference, and rs173135 (KCNJ2) and sour preference. The rs9701796 (TAS1R2) sweet taste receptor SNP was significantly associated with both sweet preference and dietary intake of added sugar in children, while calories from sugar in snacks among children were associated with the rs35874116 (TAS1R2) sweet taste receptor SNP. Work from this thesis also demonstrates that higher sensitivities to salt, sweet, and umami taste are associated with decreases in the preferences for these tastes. Overall, SNPs in taste receptor genes have been demonstrated in this thesis to associate with psychophysical measures of taste and, in some instances, affect food preferences and eating patterns. This emerging and active field of taste research shows great promise to enhance our fundamental understanding of how taste receptor SNPs contribute to the genetic basis of eating patterns, health and disease. Results from this thesis provide important new insights into the relationship between SNPs in taste receptor genes, taste perception and dietary intake in both children and adults.
Download or read book Exploring the Relationship Between Genetic Variation in Taste Receptor Genes and Salt Taste Perception Among People with Hypertension written by Pradtana Tapanee and published by . This book was released on 2020 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt: Different taste preferences and genetic variations may lead to particular food patterns that contribute to nutrient-related health outcomes such as hypertension. The objective of this study was to investigate single polymorphism of taste genes and salt taste perception in order to determine whether single nucleotide polymorphisms (SNPs) in the salt taste receptor genes (SCNN1B, TRPV1) affect salt taste perception in hypertensive participants. A cross-sectional study of 253 adults age 20-82 from each group, hypertensive (49%) and normotensive (51%), were enrolled. Salt taste recognition threshold, food preference score, and salt taste receptor genotype were determined. The hypertensive group had a higher salt taste recognition threshold than the normotensive group. However, there was no correlation between salt taste recognition threshold and salty food preference. Results also provide evidence that the polymorphism TRPV1, rs4790522 with AA genotype is associated with a lower sensitivity threshold of salt taste.
Download or read book Sweetness and Sweeteners written by Deepthi K. Weerasinghe and published by . This book was released on 2008 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book closely examines the discovery of the taste receptors and the recent breakthrough in the culturing of taste bud cells that have heightened the field of Sweeteners and modified our perception of them. It also discusses topics such as structural studies of the sweetener receptor, modeling of the sweetener receptor, sweet taste transduction, and advances in the discovery and commercial development of natural non-caloric sweeteners.
Download or read book Smell and Taste Disorders written by Christopher H. Hawkes and published by Cambridge University Press. This book was released on 2018-01-25 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a comprehensive and unique text that details the latest research on smell and taste disorders for use by clinicians and scientists.
Download or read book Personalized Nutrition written by Frans Kok and published by CRC Press. This book was released on 2007-08-24 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: From one person to the next, optimal health is governed by a huge array of minor genetic differences. When modulated by a variety of food bioiactives, these differences result in changes in gene expression and subsequent phenotypic expression. Combining biomedical and social science with contributions from leaders in both fields, Personalized Nutri
Download or read book Fruit and Vegetable Phytochemicals written by Laura A. de la Rosa and published by John Wiley & Sons. This book was released on 2009-10-13 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.
Download or read book Nutritional Needs in Cold and High Altitude Environments written by Institute of Medicine and published by National Academies Press. This book was released on 1996-05-15 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the research pertaining to nutrient requirements for working in cold or in high-altitude environments and states recommendations regarding the application of this information to military operational rations. It addresses whether, aside from increased energy demands, cold or high-altitude environments elicit an increased demand or requirement for specific nutrients, and whether performance in cold or high-altitude environments can be enhanced by the provision of increased amounts of specific nutrients.
Download or read book Population Genetic A Study on Taste Sensitivity and Colour Blindness written by Ajeet Jaiswal and published by LAP Lambert Academic Publishing. This book was released on 2012 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Population Genetics is concerned with the frequency of alleles within the population and changes to that frequency over time. The ability to taste phenylthiourea is useful and an important tool in the study of human diversity. It is an important character in population genetics in which variation depends on a pair of allelic gene. Phenylthiocarbamide as known PTC or phenylthiourea is a chemical compound that is made up of elements: carbon, hydrogen, nitrogen and sulphur. Colour blindness is not exactly 'colour blindness'. There are many people who still think colour blind people can't actually see any colours. More than 99% of all colour blind people can see colours. A better wording would be colour vision deficiency, which describes this visual disorder much more precisely. Colour blindness is the decreased ability to perceive differences between some of the colours that others can distinguish. It is most often of genetic nature, but may also occur because of some eye, nerve, or brain damage, or exposure to certain chemicals.
Download or read book Genetic Variation in Bitter Taste Perception Food Preference and Dietary Intake written by Christine Rose Asik and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Biochemical Individuality written by Roger John Williams and published by . This book was released on 1963 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fat Detection written by Jean-Pierre Montmayeur and published by CRC Press. This book was released on 2009-09-14 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Download or read book Handbook of Eating and Drinking written by Herbert L. Meiselman and published by Springer. This book was released on 2020-05-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating, including the provision of food and the consumption of food, is the biggest industry in the world, and a major contributor to our health, and to our enjoyment. This book on “Eating” is a unique and novel multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating, and reciprocally the factors that eating impacts. The purpose of this book is to familiarize readers with the areas of eating research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, ecology, nutrition, and food science, as well as important behavioral and social sciences (including history, development, culinary arts, food service, business and marketing). The book ends with a review of current trends and predictions of the future for multiple aspects of eating.
Download or read book Chemosensory Transduction written by Frank Zufall and published by Academic Press. This book was released on 2016-02-18 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by leaders in the field of chemosensation, Chemosensory Transduction provides a comprehensive resource for understanding the molecular mechanisms that allow animals to detect their chemical world. The text focuses on mammals, but also includes several chapters on chemosensory transduction mechanisms in lower vertebrates and insects. This book examines transduction mechanisms in the olfactory, taste, and somatosensory (chemesthetic) systems as well as in a variety of internal sensors that are responsible for homeostatic regulation of the body. Chapters cover such topics as social odors in mammals, vertebrate and invertebrate olfactory receptors, peptide signaling in taste and gut nutrient sensing. Includes a foreword by preeminent olfactory scientist Stuart Firestein, Chair of Columbia University’s Department of Biological Sciences in New York, NY. Chemosensory Transduction describes state-of-the-art approaches and key findings related to the study of the chemical senses. Thus, it serves as the go-to reference for this subject for practicing scientists and students with backgrounds in sensory biology and/or neurobiology. The volume will also be valuable for industry researchers engaged in the design or testing of flavors, fragrances, foods and/or pharmaceuticals. Provides a comprehensive overview for all chemosensory transduction mechanisms Valuable for academics focused on sensory biology, neurobiology, and chemosensory transduction, as well as industry researchers in new flavor, fragrance, and food testing Edited by leading experts in the field of olfactory transduction Focuses on mammals, but lower vertebrates and invertebrate model systems are also included
Download or read book Taste Matters written by John Prescott and published by Reaktion Books. This book was released on 2013-02-15 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.
Download or read book Progress in Obesity Research 8 written by Bernard Guy-Grand and published by . This book was released on 1999 with total page 888 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Smell and Taste written by Richard L. Doty and published by Elsevier. This book was released on 2019-11-11 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smell and Taste, Volume 164 focuses on recent clinical research regarding two of our primary chemical senses, smell and taste. This volume is the most comprehensive neurology book on disorders of smell and taste function. Its major sections include epidemiology, anatomy and physiology, and clinical assessment, including neuroimaging, clinical conditions affecting smell and taste function (e.g., autoimmune disorders, head trauma, diseases of the nose and mouth, etc.). The widespread use of olfactory testing in clinical trials searching for biomarkers of neurodegenerative diseases is reviewed, along with evidence that smell dysfunction can be an early marker in neurodegenerative diseases and autoimmune disorders. Covers all aspects of disorders of taste and smell for beginning students of various disciplines (neurology, psychiatry, neuropsychology, otolaryngology) Teaches that smell and taste testing can be useful in differential diagnosis and can assess brain regions not normally assessed by traditional neurological or neuropsychological tests Addresses, in detail, recent evidence that smell loss is a better predictor of future mortality than dementia and even heart disease
