Taste as a basis for body wisdom.
Summary of "Taste as a basis for body wisdom."
The sense of taste uses a variety of discrete receptor mechanisms to identify nutrients and toxins. Information from receptors is arrayed along a dimension of physiological welfare, which serves as the organizing principle of the taste system. This, in turn, drives central physiological and neurochemical processes that underlie hedonics: nutrients elicit reward; toxins, aversion. The sensitivity of the taste system, and so the placement of chemical stimuli along the welfare dimension, is modifiable based on level of satiety, experience, or physiological need. These modifications may be sufficient to guide the animal's food choices according to those that satisfy its needs at the moment. Thus, judicious changes in taste sensitivity of the rodent may underlie the demonstrated behavior of body wisdom.
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This article was published in the following journal.
Name: Physiology & behavior
- PubMed Source: http://www.ncbi.nlm.nih.gov/pubmed/21530560
- DOI: http://dx.doi.org/10.1016/j.physbeh.2011.04.016
Medical and Biotech [MESH] Definitions
Conditions characterized by an alteration in gustatory function or perception. Taste disorders are frequently associated with OLFACTION DISORDERS. Additional potential etiologies include METABOLIC DISEASES; DRUG TOXICITY; and taste pathway disorders (e.g., TASTE BUD diseases; FACIAL NERVE DISEASES; GLOSSOPHARYNGEAL NERVE DISEASES; and BRAIN STEM diseases).
The minimum concentration at which taste sensitivity to a particular substance or food can be perceived.
A condition characterized by alterations of the sense of taste which may range from mild to severe, including gross distortions of taste quality.
Particular categories of body build, determined on the basis of certain physical characteristics. The three basic body types are ectomorph (thin physique), endomorph (rounded physique), and mesomorph (athletic physique).
The process by which the nature and meaning of gustatory stimuli are recognized and interpreted by the brain. The four basic classes of taste perception are salty, sweet, bitter, and sour.
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