Background: The rise in nutrition-related morbidity and mortality requires public health
intervention programs targeting nutritional behavior. In addition to socio-economical, socio …

Spicy food does not only provide an important hedonic input in daily life, but has also been
anedoctically associated to beneficial effects on our health. In this context, the discovery of …

Behavioral reaction to different taste qualities affects nutritional status and health. 6-n-
Propylthiouracil (PROP) tasting has been reported to be a marker of variation in taste …

Background Food in general, and fatty foods in particular, have obtained intrinsic reward
value throughout evolution. This reward value results from an interaction between …

The requisite criteria for what constitutes a taste primary have not been established. Recent
advances in understanding of the mechanisms and functions of taste have prompted …

Taste sensitivity to the bitter compound 6-n-propylthiouracil (PROP) is considered a marker
for individual differences in taste perception that may influence food preferences and eating …

Eating is an essential activity to get energy and necessary nutrients for living. While
chewing, the food is broken down by the teeth and dissolved by saliva. Taste, flavour and …

Orosensory perception of dietary fat varies in individuals, thus influencing nutritional status.
Several studies associated fat detection and preference with CD36 or 6-n-propylthiouracil …

Studies of adults report that perceived taste affects food choices and intake, which in turn
may have an impact on health. However, corresponding evidence on adolescents is limited …

Among non-motor manifestations of Parkinson's Disease (PD), peripheral, sensory
symptoms are particularly relevant. Smell dysfunction starts very early and frequently …