Recent advances in fatty acid perception and genetics.
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ABSTRACT:
SUBMITTER: Reed DR
PROVIDER: S-EPMC4424773 | biostudies-literature | 2015 May
REPOSITORIES: biostudies-literature
Publications
Recent advances in fatty acid perception and genetics.
Reed Danielle R DR Xia Mary B MB
Advances in nutrition (Bethesda, Md.) 20150515 3
This article summarizes new knowledge about the contribution of genetic variation to person-to-person differences underlying some sensory aspects of dietary fatty acids. Receptors on the taste cells of the human tongue arise from genes that have marked variation in DNA sequence, which, in some cases, is associated with differences in how these lipids in foods are perceived. These perceptual differences may affect food selection. ...[more]
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