Humans can recognise five basic tastes: sweet, sour, salty, bitter and umami. Sour and salty
substances are linked to ion channels, while sweet, bitter and umami flavours are …

In the last decade, basic research in chemoreceptor genetics and neurobiology has
revolutionized our understanding of individual differences in chemosensation. From an …

Objectives Extracts of the hops plant have been shown to reduce weight and insulin
resistance in rodents and humans, but elucidation of the mechanisms responsible for these …

A remarkable amount of information has emerged in the past decade regarding sweet taste
physiology. This article reviews these data, with a particular focus on the elucidation of the …

We present a novel hypothesis that could explain many off-target effects of diverse
pharmaceuticals. Specifically, we propose that any drug with a bitter taste could have …

G protein-coupled receptors (GPCRs) represent the largest family of transmembrane
receptors and are prime therapeutic targets. The odorant and taste receptors account for …

The worldwide prevalence of obesity is steadily increasing, nearly doubling between 1980
and 2008. Obesity is often associated with insulin resistance, a major risk factor for type 2 …

Variation in responsiveness to bitter-tasting compounds has been associated with
differences in alcohol consumption. One strong genetic determinant of variation in bitter …

This study aimed to examine the role of GLP‐1 in the hypoglycemic activity of wild bitter
gourd (Momordica charantia L., BG). In vitro, the GLP‐1 secretion in STC‐1, a murine …

Background: It is often claimed that nonnutritive sweeteners (NNS) are 'sweeter than sugar',
with the implicit implication that high-potency sweeteners are supernormal stimuli that …