Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 60, Issue -, Pages 35-45Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/09637480802304499
Keywords
6-n-Propylthiouracil; taste genetics; antioxidants; total peroxyl-trapping antioxidant capacity assay; plasma markers
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Funding
- Busch Biomedical Research Grant from Rutgers University
- National Center for Complimentary and Alternative Medicine (NCAAM) [5 P50 AT00477]
- USDA [IND 084055H]
- NATIONAL CENTER FOR COMPLEMENTARY &ALTERNATIVE MEDICINE [P50AT000477] Funding Source: NIH RePORTER
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Genetic taste sensitivity to the bitterness of 6-n-propylthiouracil (PROP) is a potential marker for food selection. Compared with non-tasters, PROP tasters, especially super-tasters, are less accepting of cruciferous and other green vegetables, bitter citrus, added fats and chili pepper. If super-tasters avoid these foods, it may be hypothesized that they would have lower plasma antioxidant concentrations. Ninety-three healthy, non-smoking college women who did not use vitamins/supplements were classified by PROP-taster status using the paper disk method. Each participant provided a fasting blood sample that was assayed for vitamin C, beta-carotene, alpha-tocopherol, lycopene, uric acid and total peroxyl-trapping antioxidant capacity. Plasma alpha-tocopherol was lower in super-tasters than in non-tasters (P<0.05), but no other indices differed among the groups. These findings suggest that PROP status does not associate with overall antioxidant status, but may be related to alpha-tocopherol intake derived principally from vegetable oils and green vegetables.
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