Genetic variation in taste sensitivity
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : John Prescott, Ph.D.; Beverly J Tepper
- ناشر : New York : Marcel Dekker, Inc
- چاپ و سال / کشور: 2004
- شابک / ISBN : 9780824740870
Description
Preface; Contents; Contributors; Genetic Differences in Human Oral Perception; Progress in Human Bitter Phenylthiocarbamide Genetics; Assessment of Different Methods for 6-n-Propylthiouracil Status Classification; 6-n-Propylthiouracil Tasting and the Perception of Nontaste Oral Sensations; Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity; A Current Perspective on Creaminess Perception and 6-n-Propylthiouracil Taster Status; Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures. 6-n-Propylthiouracil as a Genetic Taste Marker for Fat Intake, Obesity, and Chronic Disease Risk6-n-Propylthiouracil Sensitivity, Food Choices, and Food Consumption; Genetic Variation in Taste; 6-n-Propylthiouracil Taster Status; Index.
This collection of 11 presentations adapted from a symposium held in 2002 titled ''Sensitivity to PROP (6- n -propylthiouracil): Measurement, Significance, & Implications'' addresses intriguing questions about whether ''supertasters'' have greater genetic PROP sensitivity, PROP sensitivity as an indicator of sensitivity to other sensory qualities, and.
