Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI)

Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI)

Taste sensitivity to the bitter compound 6-n-propylthiouracil (PROP) is considered a marker for individual differences in taste perception that may influence food preferences and eating behavior, and thereby energy metabolism. This review describes genetic factors that may contribute to PROP sensiti...

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Bibliographic Details
Main Authors: Beverly J. Tepper, Sebastiano Banni, Melania Melis, Roberto Crnjar, Iole Tomassini Barbarossa
Format: Article
Language:English
Published: MDPI AG 2014-08-01
Series:Nutrients
Subjects:
PROP taste phenotype
BMI
endocannabinoid system
Online Access:http://www.mdpi.com/2072-6643/6/9/3363

Internet

http://www.mdpi.com/2072-6643/6/9/3363

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