Sense of taste informs the body about the quality of ingested foods. Five sub-modalities
allowing the perception of sweet, salty, sour, bitter, and umami stimuli are classically …

Over the last decade, converging data have been accumulated both in rodents and humans,
supporting the existence of a sixth taste modality devoted to the perception of dietary lipids. It …

Obesity is undoubtedly one of the major public health challenges worldwide because of its
rapid progression and deleterious effects of associated diseases. The easier access to tasty …

Recent advances in the field of taste physiology have clarified the role of different basic taste
modalities and their implications in health and disease and proposed emphatically that there …

An attraction for palatable foods rich in lipids is shared by rodents and humans. Over the last
decade, the mechanisms responsible for this specific eating behavior have been actively …

The sense of taste is primitive (ie, of early evolutionary origin), limited in repertoire and
considered by most to be one of the minor senses. Along with olfaction and chemesthesis …

Taste is the chemical sense responsible for the detection of non-volatile chemicals in
potential foods. For fat to be considered as one of the taste primaries in humans, certain …

Taste is a chemical sense that aids in the detection of nutrients and guides food choice. A
limited number of primary qualities comprise taste. Accumulating evidence has raised a …

The sense of taste informs the organism about the quality of ingested food. Five basic taste
modalities, eg, sweet, sour, bitter, salty and umami have so far been identified. Recent …

Obesity is recognized as a worldwide health problem. Overconsumption of fatty foods
contributes significantly to this phenomenon. Rodents, like humans, display preferences for …