Fatty acids are metabolized and synthesized as energy substrates during biological
responses. Long-and medium-chain fatty acids derived mainly from dietary triglycerides, and …

The past decade has witnessed a consolidation and refinement of the extraordinary
progress made in taste research. This Review describes recent advances in our …

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 oral perception of fat has traditionally been considered to rely mainly on texture and
olfaction, but recent findings suggest that taste may also play a role in the detection of long …

The precise orosensory inputs engaged for dietary lipids detection in humans are unknown.
We evaluated whether a common single nucleotide polymorphism (rs1761667) in the CD36 …

Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils
which are of paramount importance for human health. VOO constituents are also …

In contrast to carbohydrates and proteins, which are detected by specialized taste receptors
in the forms of their respective building blocks, sugars, and l-amino acids, the third …

Free fatty acids (FFAs) are energy-generating nutrients that act as signaling molecules in
various cellular processes. Several orphan G protein-coupled receptors (GPCRs) that act as …

Eating is dangerous. While food contains nutrients and calories that animals need to
produce heat and energy, it may also contain harmful parasites, bacteria, or chemicals. To …

Saturated and unsaturated free fatty acids (FFAs), as well as hydroxy carboxylic acids
(HCAs) such as lactate and ketone bodies, are carriers of metabolic energy, precursors of …