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 …

Recent advances in the field of taste physiology have clarified the role of different basic taste
modalities and their implications in health and disease and proposed emphatically that there …

Sense of taste informs the body about the quality of ingested foods. Five sub-modalities
allowing the perception of sweet, salty, sour, bitter, and umami stimuli are classically …

The sense of taste informs the organism about the quality of ingested food. Five basic taste
modalities, eg, sweet, sour, bitter, salty and umami have so far been identified. Recent …

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 …

Taste is the chemical sense responsible for the detection of non-volatile chemicals in
potential foods. For fat to be considered as one of the taste primaries in humans, certain …

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 …

Energy homeostasis plays a significant role in food consumption and body weight regulation
with fat intake being an area of particular interest due to its palatability and high energy …

Taste is a chemical sense that aids in the detection of nutrients and guides food choice. A
limited number of primary qualities comprise taste. Accumulating evidence has raised a …

Dietary and body fat are essential for life. Fatty acids modulate fat detection, ingestion,
digestion, absorption and elimination. Though direct effects occur throughout the body …