Recent Advances in Fatty Acid Perception and Genetics | Zendy

Danielle R. Reed | Zendy; Mary B Xia | Zendy

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Recent Advances in Fatty Acid Perception and Genetics

Author(s) -

Danielle R. Reed,

Mary B Xia

Publication year - 2015

Publication title -

advances in nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.362

H-Index - 90

eISSN - 2156-5376

pISSN - 2161-8313

DOI - 10.3945/an.114.007005

Subject(s) - perception , taste , affect (linguistics) , biology , genetics , genetic variation , sensory system , gene , variation (astronomy) , selection (genetic algorithm) , psychology , evolutionary biology , communication , neuroscience , computer science , physics , artificial intelligence , astrophysics

This article summarizes new knowledge about the contribution of genetic variation to person-to-person differences underlying some sensory aspects of dietary fatty acids. Receptors on the taste cells of the human tongue arise from genes that have marked variation in DNA sequence, which, in some cases, is associated with differences in how these lipids in foods are perceived. These perceptual differences may affect food selection.

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