Taste sensibility to phenylthiocarbamide and its relationship to food preferences

Taste sensibility to phenylthiocarbamide and its relationship to food preferences

Introduction: Foods like cabbage, broccoli, pepper and wine, containing proteins such as phenylthiocarbamide (PTC), cause a bitter taste in some people. Studies showed the relation between tasting profile and the development of obesity, and consequently leading to cardiovascular disease. Objective:...

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Bibliographic Details
Main Authors: Marcela Maria Pandolfi, Charles Yea Zen Chow, Luciana Sayumi Fugimoto Higashi, Ana Thamilla Fonseca, Myllena de Andrade Cunha, Carolina Nunes França, Patrícia Colombo-Souza
Format: Article
Language:English
Published: Universidade Federal do Ceará 2015-06-01
Series:Revista de Medicina da UFC
Subjects:
Taste sensibility
Pheniltiocarbamide
Red wine
Food preference.
Online Access:http://periodicos.ufc.br/revistademedicinadaufc/article/view/19780

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