The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity

Fat perception during eating is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste is supported by the discovery of fatty acid receptors in the tongue papillae. Dietary fat is mainly composed of esterified fatty acids, whereas only free fatty acids...

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Detalles Bibliográficos
Autores principales: Neyraud, Eric, Cabaret, Stéphanie, Brignot, Hélène, Chabanet, Claire, Labouré, Hélène, Guichard, Elisabeth, Berdeaux, Olivier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5519598/
https://www.ncbi.nlm.nih.gov/pubmed/28729703
http://dx.doi.org/10.1038/s41598-017-06418-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5519598/
https://www.ncbi.nlm.nih.gov/pubmed/28729703
http://dx.doi.org/10.1038/s41598-017-06418-2

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