Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-Arginine

Genetic variation in the ability to taste the bitterness of 6-n-propylthiouracil (PROP) is a complex trait that has been used to predict food preferences and eating habits. PROP tasting is primarily controlled by polymorphisms in the TAS2R38 gene. However, a variety of factors are known to modify th...

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Detalles Bibliográficos
Autores principales: Melis, Melania, Arca, Massimiliano, Aragoni, Maria Carla, Cabras, Tiziana, Caltagirone, Claudia, Castagnola, Massimo, Crnjar, Roberto, Messana, Irene, Tepper, Beverly J., Tomassini Barbarossa, Iole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4477953/
https://www.ncbi.nlm.nih.gov/pubmed/26103639
http://dx.doi.org/10.1371/journal.pone.0131104

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4477953/
https://www.ncbi.nlm.nih.gov/pubmed/26103639
http://dx.doi.org/10.1371/journal.pone.0131104

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