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Last Updated: Nov 18, 2006 - 1:55:25 PM |
Latest Research
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Neurosciences
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Taste
Creating Sugar Substitutes by Understanding How People Percieve Taste
The most important factor in what kind of sweetener people prefer has little to do with how sweet it tastes. Rather, it has more to do with other tastes in the sweetener, such as bitterness or sourness, new research suggests.
Mar 29, 2006 - 6:22:00 AM
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Latest Research
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Neurosciences
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Taste
Living taste cells produced outside the body
Researchers from the Monell Chemical Senses Center have succeeded in growing mature taste receptor cells outside the body and for the first time have been able to successfully keep the cells alive for a prolonged period of time. The establishment of a viable long-term model opens a range of new opportunities to increase scientists' understanding of the sense of taste and how it functions in nutrition, health and disease.
Feb 25, 2006 - 10:04:00 AM
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Latest Research
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Neurosciences
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Taste
Brain anticipates taste, shifts gears - Study
As the prism of our senses, the human brain has ways of refracting sensory input in defiance of reality. This is seen, for example, in the placebo effect, when simple sugar pills or inert salves taken by unwitting subjects are seen to ease pain or have some other beneficial physiological effect. How the brain processes this faked input and prompts the body to respond is largely a mystery of neuroscience. Now, however, scientists have begun to peel back some of the neurological secrets of this remarkable phenomenon and show how the brain can be rewired in anticipation of sensory input to respond in prescribed ways. Writing in the current issue (March 1, 2006) of the journal Brain, Behavior, and Immunity, a team of University of Wisconsin-Madison scientists reports the results of experiments that portray the brain in action as it is duped.
Feb 22, 2006 - 4:22:00 PM
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Latest Research
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Neurosciences
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Taste
Bitter taste receptor gene and risk of alcoholism
A team of researchers, led by investigators at Washington University School of Medicine in St. Louis, has found that a gene variant for a bitter-taste receptor on the tongue is associated with an increased risk for alcohol dependence. The research team studied DNA samples from 262 families, all of which have at least three alcoholic individuals. The families are participating in a national study called the Collaborative Study of the Genetics of Alcoholism (COGA). COGA investigators report in the January issue of the American Journal of Human Genetics on the variation in a taste receptor gene on chromosome 7 called TAS2R16.
Jan 10, 2006 - 3:07:00 PM
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Latest Research
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Neurosciences
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Taste
A working 'aftertaste' hypothesis: certain tastants block the natural taste 'off-switch'
It's no secret that George Bush the Elder doesn't like broccoli. That he's not alone is no surprise. But the range of foods that many people won't eat because they are sensitive to "bitter" taste, or, in the case of non-sugar sweeteners, an "unacceptable aftertaste," is longer than you might think. These include spinach, lettuce and for some, even citrus fruits and juices.
Aug 30, 2005 - 7:18:00 PM
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