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Latest Phenylthiocarbamide Stories

Taste Receptor Gene Determines How Well We Sense Food
2014-05-28 09:07:16

Brett Smith for redOrbit.com - Your Universe Online Some people’s sense of taste is so perceptive, they have a strong dislike for food that a majority of people enjoy, such as spicy foods or ‘hoppy’ beers. According to a new report published in the journal Frontiers in Integrative Neuroscience, these so-called supertasters get their increased sensitivity from a variation in the taste receptor gene TAS2R38 – not a higher than normal amount of taste buds as had been previously...

2011-12-07 14:27:11

Long the bane of picky eaters everywhere, broccoli´s taste is not just a matter of having a cultured palate; some people can easily taste a bitter compound in the vegetable that others have difficulty detecting. Now a team of Penn researchers has helped uncover the evolutionary history of one of the genes responsible for this trait. Beyond showing the ancient origins of the gene, the researchers discovered something unexpected: something other than taste must have driven its evolution....

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2009-08-12 13:05:00

Scientists say that DNA analysis of ancient remains suggests that Neanderthals and modern humans shared the gene that give us the ability to taste bitter flavors, BBC News reported A chemical called PTC is considered very bitter to most people, but 25 percent cannot taste it at all, because certain people have different taste receptors on their tongues. But the genetic variation responsible for this difference also existed in Neanderthals, according to recent analysis of a 48,000 year-old...


Word of the Day
glogg
  • Scandinavian punch made of claret and aquavit with spices and raisins and orange peel and sugar.
This word comes from the Swedish 'glogg,' which is an alteration of 'glodgat,' mulled (wine).
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