Premature obesity-related mortality is caused by cardiovascular and pulmonary diseases,
type 2 diabetes mellitus, physical disabilities, osteoarthritis, and certain types of cancer …

Saliva is well-described in oral food processing, but its role in taste responsiveness remains
understudied. Taste stimuli must dissolve in saliva to reach their receptor targets. This allows …

The amylase gene (AMY), which codes for a starch-digesting enzyme in animals, underwent
several gene copy number gains in humans (Perry et al., 2007), dogs (Axelsson et al …

Taste receptor cells use multiple signaling pathways to detect chemicals in potential food
items. These cells are functionally grouped into different types: Type I cells act as support …

Salivary proteins have the potential to alter oral sensory perception of foods. In rodents,
dietary polyphenol exposure increases salivary concentrations of polyphenol-binding …

Saliva research has gained interest due to its potential as a source of biomarkers. One of the
factors inducing changes in saliva, in the short term, is food intake, and evidence exist about …

The peripheral taste system is more complex than previously thought. The novel taste-
signaling proteins TRPM4 and PLCβ3 appear to function in normal taste responding as part …

Despite widespread and persistent myths of a tongue map, all 5 prototypical taste qualities
are sensed over the entire tongue. However, modern psychophysical data also suggest …

Polyphenols, bitter and astringent compounds present in many healthy foods, induce varied
sensory responses across individuals. These differences in liking and flavor intensity may be …

The field of neuroscience did not exist as such when the Journal of Dental Research was
founded 100 y ago. It has emerged as an important scientific field relevant to dentistry in …