Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI)

Taste sensitivity to the bitter compound 6-n-propylthiouracil (PROP) is considered a marker for individual differences in taste perception that may influence food preferences and eating behavior, and thereby energy metabolism. This review describes genetic factors that may contribute to PROP sensiti...

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Detalhes bibliográficos
Main Authors: Tepper, Beverly J., Banni, Sebastiano, Melis, Melania, Crnjar, Roberto, Tomassini Barbarossa, Iole
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2014
Assuntos:
Review
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4179166/
https://ncbi.nlm.nih.gov/pubmed/25166026
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu6093363
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