Taste and smell play a key role in our ability to perceive foods. Overconsumption of highly
palatable energy-dense foods can lead to increased caloric intake and obesity. Thus there is …

Understanding how dietary fat is perceived by the senses is crucial in developing public
health strategies aimed at curbing excessive fat intakes. Olfaction is one of several sensory …

The choice of food is governed largely by the sense of taste. To date, five basic taste
modalities have been described; however, there is an increasing agreement on the …

The incidence of obesity has dramatically increased in recent years, and poses a public
health challenge for which an effective and scalable intervention strategy is yet to be found …

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 …

CD36 and two G-protein coupled receptors (GPCR), ie, GPR120 and GPR40, have been
implicated in the gustatory perception of dietary fats in rodents. These glycoproteins are …

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 …

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 …

The incidence of obesity and its associated diseases including diabetes and various
cardiovascular disease continues to escalate. Since the energy homeostasis executes a …

Mounting evidence suggests that gustation is important for the orosensory detection of
dietary fats, and might contribute to preferences that humans, rodents, and possibly other …