Our sense of taste arises from the sensory information generated after compounds in the
oral cavity and oropharynx activate taste receptor cells situated on taste buds. This produces …

Bitter taste perception plays vital roles in animal behavior and fitness. By signaling the
presence of toxins in foods, particularly noxious defense compounds found in plants, it …

The ability to taste phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) is a
polymorphic trait mediated by the TAS2R38 bitter taste receptor gene. It has long been …

Background Taste disorders in general, and dysgeusia in particular, are relatively common
disorders that may be a sign of a more complex acute or chronic medical condition. During …

Background Dysgeusia is a prevalent qualitative gustatory impairment that may affect food
intake and quality of life. The facial (VII), glossopharyngeal (IX), and vagus (X) nerves are …

Stevia glycosides, extracted from the leaves of the plant Stevia rebaudiana Bertoni, display
an amazing high degree of sweetness. As processed plant products, they are considered as …

The rapid increase in the worldwide prevalence of obesity and certain non-communicable
diseases (NCDs), such as: cardiovascular diseases, cancers, chronic respiratory diseases …

This work investigated the effect of nitrogen fertilization and harvest time on the flavonoid
composition and antioxidant properties of Stevia rebaudiana leaves. At the same time …

Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter
taste challenge of Reb A, which is the most commonly used steviol glycoside in natural …

To date, the majority of research exploring associations with genetic variability in bitter taste
receptors has understandably focused on compounds and foods that are predominantly or …