Five canonical tastes, bitter, sweet, umami (amino acid), salty, and sour (acid), are detected
by animals as diverse as fruit flies and humans, consistent with a near-universal drive to …

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 …

Reflecting a decade's worth of changes, Human Safety and Risk Management, Second
Edition contains new chapters addressing safety culture and models of risk as well as an …

Leucine-rich repeat-containing G protein-coupled receptor 5 (Lgr5) and its homologs (eg,
Lgr6) mark adult stem cells in multiple tissues. Recently, we and others have shown that …

The sense of taste, or gustation, is mediated by taste buds, which are housed in specialized
taste papillae found in a stereotyped pattern on the surface of the tongue. Each bud …

The sense of taste is responsible for the detection and ingestion of food to cover energetic
requirements in health and disease. The change in taste perception might lead to …

The adaptability of the taste system in fish has led to a large variety in taste bud morphology,
abundance and distribution, as well as in taste physiology characteristics in closely related …

Taste is one of the fundamental senses, and it is essential for our ability to ingest nutritious
substances and to detect and avoid potentially toxic ones. Taste buds, which are clusters of …

Not only is ATP a ubiquitous source of energy but it is also used widely as an intercellular
signal. For example, keratinocytes release ATP in response to numerous external stimuli …

Gustation or the sense of taste is a primary sense, which functions as a gatekeeper for
substances that enter the body. Animals, including humans, ingest foods that contain …