Fatty acids are metabolized and synthesized as energy substrates during biological
responses. Long-and medium-chain fatty acids derived mainly from dietary triglycerides, and …

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 …

G protein-coupled receptors (GPCRs) are historically the most successful family of drug
targets. In recent times it has become clear that the pharmacology of these receptors is far …

Taste and smell play a key role in our ability to perceive foods. Overconsumption of highly
palatable energy-dense foods can lead to increased caloric intake and obesity. Thus there is …

Aim To elucidate whether fatty acid taste has a quality that does not overlap with other
primary qualities, we investigated potential neuron types coding fatty acid information and …

Growing number of evidences have suggested that oral fat sensing, mediated by a
glycoprotein CD36 (cluster of differentiation 36), plays a significant role in the development …

Intake, absorption and synthesis of fatty acids, including those produced by the intestinal
microbiota are tightly monitored via specific receptors and, indirectly through their …

Background & Aims The spontaneous preference for dietary lipids is principally regulated by
2 lingual fat taste receptors, CD36 and GPR120. Obese animals and most of human …

The abundance of energy-dense and palatable diets in the modern food environment tightly
contributes to the obesity pandemic. The reward circuit participates to the regulation of body …

Unsaturated long-chain fatty acids have been suggested to be beneficial in the context of
cardiovascular disorders based in epidemiologic studies conducted in Greenland and …