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The investigators investigate the possible association of PROP taste with gustin gene polymorphism rs2274333 (A/G), salivary zinc ion concentration and BMI.
Observational Model: Cohort, Time Perspective: Prospective
PROP Taste Sensitivity
Sezione di Farmacologia Clinica del Dipartimento di Neuroscienze, San Giovanni di Dio Azienda Ospedaliero Universitaria di Cagli
University of Cagliari
Published on BioPortfolio: 2014-08-27T03:14:47-0400
This study evaluates changes in swallowing using endoscopic swallowing studies and measuring of pharyngeal sensitivity, taste and smell in stroke patients. Younger (60 years) volunteers will ser...
The purpose of this study is to investigate the effects of dietary exposure to artificial sweeteners on taste sensitivity, preference and brain response in adolescents. The investigators h...
This study evaluates the influence of the taste sensitivity, of food preferences and of the reward system on the energetic balance before and after liver transplantation in cirrhotic patie...
The compliance of salt restriction in patients with CKD may be associated with taste sensitivity.
The purpose of this study is to identify the thresholds sensibility of the five basic tastes in an elderly population and relate to food intake, nutritional status, age, gender and others ...
In the last several decades, the genetic ability to taste the bitter compound, 6-n-propyltiouracil (PROP) has attracted considerable attention as a model for understanding individual differences in ta...
Oral sensitivity to fats varies in individuals influencing nutritional status and health. Variations in oleic acid perception are associated with CD36 and odorant binding protein (OBPIIa) polymorphism...
Determination of the number of fungiform papillae (FP) on the human tongue is an important measure that has frequently been associated with individual differences in oral perception, including taste s...
Capsaicin-mediated modulation on taste nerve responses is thought to be produced indirectly by actions of neuropeptides, e.g., calcitonin gene-related peptide (CGRP) and substance P (SP), onto taste c...
American children do not meet the recommended daily servings of vegetables, and previous research suggests children who can taste the bitterness of 6-n-propylthiouracil (PROP) are more likely to have ...
The minimum concentration at which taste sensitivity to a particular substance or food can be perceived.
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).
A condition characterized by alterations of the sense of taste which may range from mild to severe, including gross distortions of taste quality.
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.
Small sensory organs which contain gustatory receptor cells, basal cells, and supporting cells. Taste buds in humans are found in the epithelia of the tongue, palate, and pharynx. They are innervated by the CHORDA TYMPANI NERVE (a branch of the facial nerve) and the GLOSSOPHARYNGEAL NERVE.
Bioinformatics is the application of computer software and hardware to the management of biological data to create useful information. Computers are used to gather, store, analyze and integrate biological and genetic information which can then be applied...