Researchers shed new light on how stem cells on the tongue grow into different types of mature taste cells dedicated to specific tastes.
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.
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.
Researchers report caffeinated drinks reduce our ability to taste just how sweet something is. Ironically, this makes us crave sweet tastes more.
Changes in taste perception can for years following chemotherapy and radiotherapy treatments for cancer, a new study reports. Cancer survivors reported less sensitivity to bitter, sweet, and salty tastes compared to those who never received a cancer diagnosis. Taste buds on the tip of the tongue are most affected.
Children who prefer high levels of sweet tastes also prefer saltier tastes, researchers report.
Children whose saliva produced high amounts of sulfur volatiles disliked raw Brassica vegetables the most. The levels of sulfur volatiles were similar in parents and children, suggesting a shared oral microbiome. However, the relationship between sulfur volatiles and the dislike of Brassica vegetables was not as high in adults, suggesting they may have learned to tolerate the taste of the vegetables over time.
Roughly 50% of patients hospitalized for COVID-19 experience neurological symptoms including headaches, dizziness, smell and taste disorders, and stroke, a new study reports. Coronavirus may affect the entire nervous system, including the brain, spinal cord, and muscles. Neurological symptoms of COVID-19 may appear before the fever and cough commonly associated with infection.
Ethnicity may play a role in the perception of bitter tastes, a new study reports. Researchers say this could be related to anatomical differences on the surface of the tongue.
Study reveals how lipids interact with grape tannins, masking the unfavorable taste of certain wine compounds and altering taste perception.