Olfactory and taste receptors are expressed primarily in the nasal olfactory epithelium and
gustatory taste bud cells, where they transmit real-time sensory signals to the brain …

The sense of taste is stimulated when nutrients or other chemical compounds activate
specialized receptor cells within the oral cavity. Taste helps us decide what to eat and …

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 …

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 …

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 …

Sugar reduction is a major technical challenge for the food industry to address in response
to public health concerns regarding the amount of added sugars in foods. This paper …

Background: Individuals who adhere to reduced-sodium diets come to prefer less salt over
time, but it is unclear whether sweet taste perception is modulated by reduced sugar intake …

Cannabis has been used medicinally for centuries to treat a variety of disorders, including
those associated with the gastrointestinal tract. The discovery of our bodies' own “cannabis …

The discovery of taste and nutrient receptors (chemosensors) in the gut has led to intensive
research on their functions. Whereas oral sugar, fat, and umami taste receptors stimulate …