Sweet tasting foods don't only trigger the taste buds, they also switch on a neurological pathway that begins in the gut. In the intestines, signals of sugar ingestion travel to the brain, sparking an appetite for more sweet foods. However, this pathway only responds to sugars, not artificial sweeteners.
University at Buffalo have uncovered a new chemical pathway that helps the brain to detect bitter, sweet and savory flavors.
Recent findings from University of Warwick researchers could help find new treatments to control eating habits that lead to obesity. Researchers discovered tanycytes detect amino acids from food and directly 'tell' the brain when we feel full. Certain food, such as chicken, lentils and avocados, activate tanycytes and make us feel fuller quicker.
Sensitivity to bitter taste is not only shaped by taste genes, but also how much mRNA a person's cells make, a new study suggests.
Researchers find a fruit fly's salty taste sensation strategy could apply to other animals, even humans.
Researchers discovered the CALHM1 channel protein releases ATP to make a neural taste connection.
Researchers have new evidence in rats to explain how it is that chocolate candies can be so completely irresistible. The urge to overeat such deliciously sweet and fatty treats traces to an unexpected part of the brain and its production of a natural, opium-like chemical.