Relationship between Food Preference and Taste Sensitivity to PROP
نویسندگان
چکیده
منابع مشابه
The relationship between taste sensitivity to phenylthiocarbamide and anhedonia.
It has been proposed that taste sensitivity to bitter compounds such as, phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), represents a genetic marker for an increased vulnerability to depressive illness. Previous explorations of this idea have proven equivocal. This study refines and further explores this idea by focusing specifically on anhedonia (diminished hedonic capacity), a key ...
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Relationships between threshold-based PROP sensitivity and food preferences of Tunisians.
The extent to which taste responses--and notably the genetically determined sensitivity to 6-n-propylthiouracil (PROP)--influences food preferences and food use is still a matter of debate. We addressed the issue on the basis of a behavioural and anthropological study performed in Tunis in 1999. The working sample consists of 123 adults of both sexes (38 men, 85 women), aged 19-59, in various s...
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ژورنال
عنوان ژورنال: The Japanese Journal of Nutrition and Dietetics
سال: 2005
ISSN: 1883-7921,0021-5147
DOI: 10.5264/eiyogakuzashi.63.301