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 …

This narrative review of the functions of saliva was conducted in the PubMed, Embase and
Web of Science databases. Additional references relevant to the topic were used, as our key …

CD36 (cluster of differentiation 36) is a scavenger receptor that functions in high-affinity
tissue uptake of long-chain fatty acids (FAs) and contributes under excessive fat supply to …

Five canonical tastes, bitter, sweet, umami (amino acid), salty, and sour (acid), are detected
by animals as diverse as fruit flies and humans, consistent with a near-universal drive to …

Considerable mechanistic data indicate there may be a sixth basic taste: fat. However,
evidence demonstrating that the sensation of nonesterified fatty acids (NEFA, the proposed …

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 …

G protein-coupled receptors (GPCRs) are historically the most successful family of drug
targets. In recent times it has become clear that the pharmacology of these receptors is far …

There are significant numbers of nutrient sensing G protein-coupled receptors (GPCRs) that
can be found in cells of the immune system and in tissues that are involved in metabolic …

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 …