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Article

Genetic variation in bitter taste and plasma markers of anti-oxidant status in college women.

International journal of food sciences and nutrition - 1 Jan 2009

Tepper Beverly J, Williams Taraja Z A, Burgess John R, Antalis Caryl J, Mattes Richard D

Abstract excerpt

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....

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PMID: 19012068
DOI: 10.1080/09637480802304499

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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