Open AccessAcidic Food pH Increases Palatability and Consumption and Extends Drosophila Lifespan
Author(s) -
Sonali A. Deshpande,
Ryuichi Yamada,
Christine M Mak,
Brooke Hunter,
Alina Soto Obando,
Sany Hoxha,
William W. Ja
Publication year - 2015
Publication title -
journal of nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.463
H-Index - 265
eISSN - 1541-6100
pISSN - 0022-3166
DOI - 10.3945/jn.115.222380
Subject(s) - palatability , drosophila (subgenus) , food science , consumption (sociology) , food consumption , drosophila melanogaster , biology , taste , feeding behavior , biochemistry , zoology , gene , economics , agricultural economics , social science , sociology
Despite the prevalent use of Drosophila as a model in studies of nutrition, the effects of fundamental food properties, such as pH, on animal health and behavior are not well known.
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