Background Long-term high sodium diet consumption has been largely implicated in the
pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as …

Our sense of taste arises from the sensory information generated after compounds in the
oral cavity and oropharynx activate taste receptor cells situated on taste buds. This produces …

There is growing interest in relating taste perception to diet and healthy aging. However,
there is still limited information on the influence of age, sex and genetics on taste acuity as …

Nutrition transition, which includes a change from consumption of traditional to modern diets
that feature high-energy density and low nutrient diversity, is associated with acquired …

Bitter taste-sensing type 2 receptors (TAS2Rs or T2Rs), belonging to the subgroup of family
A G-protein coupled receptors (GPCRs), are of crucial importance in the perception of …

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

A range of psychophysical taste measurements are used to characterize an individual's
sweet taste perception and to assess links between taste perception and dietary intake. The …

As incomes steadily increase globally, traditional diets have been displaced by diets that are
usually animal-based with a high content of “empty calories” or refined sugars, refined fats …

Humans can recognise five basic tastes: sweet, sour, salty, bitter and umami. Sour and salty
substances are linked to ion channels, while sweet, bitter and umami flavours are …

The role of bitter taste—one of the few basic taste modalities—is commonly assumed to
signal toxicity and alert animals against consuming harmful compounds. However, it is …