期刊
BIOCHIMIE
卷 89, 期 2, 页码 265-269出版社
ELSEVIER FRANCE-EDITIONS SCIENTIFIQUES MEDICALES ELSEVIER
DOI: 10.1016/j.biochi.2006.10.011
关键词
lipids; gustation; CD36
Sense of taste informs the body about the quality of ingested foods. Five sub-modalities allowing the perception of sweet, salty, sour, bitter, and urnarm stimuli are classically depicted. However, the inborn attraction of mammals for fatty foods raises the possibility of an additional orosensory modality devoted to fat perception. For a long time, dietary lipids were thought to be detected only by trigeminal (texture perception), retronasal olfactory , and post-ingestive cues. This minireview analyses recent findings showing that gustation also plays a significant role in dietary lipid perception. (c) 2006 Elsevier Masson SAS. All rights reserved.
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