Basal Levels of Salivary Alpha-Amylase Are Associated with Preference for Foods High in Sugar and Anthropometric Markers of Cardiovascular Risk

Salivary alpha-amylase (sAA) influences the perception of taste and texture, features both relevant in acquiring food liking and, with time, food preference. However, no studies have yet investigated the relationship between basal activity levels of sAA and food preference. We collected saliva from...

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Detalles Bibliográficos
Autores principales: Tarragon, Ernesto, Stein, Jakob, Meyer, Jobst
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6210444/
https://www.ncbi.nlm.nih.gov/pubmed/30332827
http://dx.doi.org/10.3390/bs8100094

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6210444/
https://www.ncbi.nlm.nih.gov/pubmed/30332827
http://dx.doi.org/10.3390/bs8100094

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