Document Detail

Taste preferences.
MedLine Citation:
PMID:  22656385     Owner:  NLM     Status:  In-Data-Review    
Personal experience, learned eating behaviors, hormones, neurotransmitters, and genetic variations affect food consumption. The decision of what to eat is modulated by taste, olfaction, and oral textural perception. Taste, in particular, has an important input into food preference, permitting individuals to differentiate nutritive and harmful substances and to select nutrients. To be perceived as taste, gustatory stimuli have to contact specialized receptors and channels expressed in taste buds in the oral cavity. Gustatory information is then conveyed via afferent nerves to the central nervous system, which processes the gustatory information at different levels, resulting in stimulus recognition, integration with metabolic needs, and control of ingestive reflexes. This review discusses physiological factors influencing the decision of what to eat, spanning the bow from the recognition of the nutritive value of food in the oral cavity, over the feedback received after ingestion, to processing of gustatory information to the central nervous system.
María Mercedes Galindo; Nanette Yvette Schneider; Frauke Stähler; Jonas Töle; Wolfgang Meyerhof
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Progress in molecular biology and translational science     Volume:  108     ISSN:  1878-0814     ISO Abbreviation:  Prog Mol Biol Transl Sci     Publication Date:  2012  
Date Detail:
Created Date:  2012-06-04     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101498165     Medline TA:  Prog Mol Biol Transl Sci     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  383-426     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Inc. All rights reserved.
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