Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil

• Published in: Nutrients Vol. 9; no. 6; p. 541
• Main Authors: Melis, Melania, Tomassini Barbarossa, Iole
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 25.05.2017; MDPI
• Subjects: Adult; Arginine - administration & dosage; Arginine - pharmacology; bitterness; Caffeine; citric acid; Dietary Supplements; Female; food choices; Food Preferences - physiology; glutamic acid; Humans; Male; nutritional status; phenotype; Propylthiouracil; quinine; saltiness; sodium chloride; sourness; sucrose; Taste; Taste Buds; Taste Perception - genetics; umami; taste perception; PROP taste status; ">l-arginine

Behavioral reaction to different taste qualities affects nutritional status and health. 6-n-Propylthiouracil (PROP) tasting has been reported to be a marker of variation in taste perception, food preferences, and eating behavior, but results have been inconsistent. We showed that l-Arg can enhance t...