The past decade has witnessed a consolidation and refinement of the extraordinary
progress made in taste research. This Review describes recent advances in our …

Salivary amylase is a glucose-polymer cleavage enzyme that is produced by the salivary
glands. It comprises a small portion of the total amylase excreted, which is mostly made by …

Each of the macronutrients—carbohydrate, protein, and fat—has a unique set of properties
that influences health, but all are a source of energy. The optimal balance of their …

The current understanding of peripheral molecular events involved in sweet taste sensation
in humans is reviewed. Included are discussions of the sweetener receptor T1R2/T1R3, its …

Since excessive sugar consumption has been related to the development of chronic
metabolic diseases prevalent in the western world, the use of sweeteners has gradually …

It is widely accepted that humans can taste mono-and disaccharides as sweet substances,
but they cannot taste longer chain oligo-and polysaccharides. From the evolutionary …

The primary sweet sensor in mammalian taste cells for sugars and noncaloric sweeteners is
the heteromeric combination of type 1 taste receptors 2 and 3 (T1R2+ T1R3, encoded by …

The gustatory system serves as a critical line of defense against ingesting harmful
substances. Technological advances have fostered the characterization of peripheral …

Throughout the animal kingdom sucrose is one of the most palatable and preferred tastants.
From an evolutionary perspective, this is not surprising as it is a primary source of energy …

Aim We investigated potential neuron types that code sugar information and how sodium‐
glucose cotransporters (SGLTs) and T1Rs are involved. Methods Whole‐nerve recordings in …