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A defect in a gene that codes for part of the mammalian sweet taste receptor can account for cats' indifference to sugar and other sweets. The findings demonstrate the major role that genetic influences on taste play in food selection and consequently on nutrition.
A naturally occurring chemical found in extra-virgin olive oils is a non-steroidal anti-inflammatory agent that inhibits activity of cyclooxygenase enzymes. The finding is significant because inflammation increasingly is believed to play a key role in a variety of chronic diseases.
A new study from the Monell Chemical Senses Center may shed light on why some people like salt more than others. The results suggest that a person's liking for salty taste may be related to how much they weighed when they were born.
It's no secret that children like sweet-tasting foods. It's also known that sweet taste acts as an analgesic in children, reducing their perception of pain. Now researchers report that the analgesic efficacy of sweet taste is influenced both by how much a child likes sweet taste and by the child's weight status.
Researchers have succeeded in growing mature taste receptor cells outside the body and for the first time have been able to successfully keep the cells alive for a prolonged period of time, opening new opportunities to increase scientists' understanding of the sense of taste and how it functions in nutrition, health and disease.
A scientific paradox linking artificial sweeteners such as saccharin with a sensory experience in which plain water takes on a sweet taste has guided researchers at the Monell Center to an increased understanding of how humans detect sweet taste. The findings, reported in Nature, will open doors to the development of new sweeteners and inhibitors.
Researchers have found that taking as little as a hundred milliseconds longer to smell an odor results in more accurate identification of that odor. This seemingly simple observation has important implications regarding how olfactory information is processed by the brain.
Scientists at the Monell Chemical Senses Center report that bitter taste perception of vegetables is influenced by an interaction between variants of taste genes and the presence of naturally-occurring toxins in the vegetable.
Scientists at the Monell Chemical Senses Center report that genes play a large role in determining individual differences in sour taste perception. The findings may help researchers identify the still-elusive taste receptor that detects sourness in foods and beverages.
Researchers at the Monell Center have identified a genetically-transmitted metabolic defect that can lead to obesity. The defect involves decreased production of liver enzymes needed to burn fat and may help to explain why some people become obese while others remain thin. The findings could open the door to the development of new obesity drugs.
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