Bitter taste genetics-the relationship to tasting, liking, consumption and health

Title: Bitter taste genetics-the relationship to tasting, liking, consumption and health
Creator: Beckett, Emma L.; Martin, Charlotte; Yates, Zoe; Veysey, Martin; Duesing, Konsta; Lucock, Mark
Relation: Food & Function Vol. 5, Issue 12, p. 3040-3054
Publisher Link: http://dx.doi.org/10.1039/c4fo00539b
Publisher: Royal Society of Chemistry
Resource Type: journal article
Date: 2014
Description: Bitter is the most complex of human tastes, and is arguably the most important. Aversion to bitter taste is important for detecting toxic compounds in food; however, many beneficial nutrients also taste bitter and these may therefore also be avoided as a consequence of bitter taste. While many polymorphisms in TAS2R genes may result in phenotypic differences that influence the range and sensitivity of bitter compounds detected, the full extent to which individuals differ in their abilities to detect bitter compounds remains unknown. Simple logic suggests that taste phenotypes influence food preferences, intake and consequently health status. However, it is becoming clear that genetics only plays a partial role in predicting preference, intake and health outcomes, and the complex, pleiotropic relationships involved are yet to be fully elucidated.
Subject: taste genetics; humans; TASR2 genes; bitter taste
Identifier: http://hdl.handle.net/1959.13/1298053
Identifier: uon:19565
Identifier: ISSN:2042-6496
Language: eng
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