Article
Genetics and bitter taste responses to goitrin, a plant toxin found in vegetables.
Chemical senses - 1 Oct 2010
Wooding Stephen, Gunn Howard, Ramos Purita, Thalmann Sophie, Xing Chao, Meyerhof Wolfgang
Abstract excerpt
The perceived bitterness of cruciferous vegetables such as broccoli varies from person to person, but the functional underpinnings of this variation are not known. Some evidence suggests that it arises, in part, from variation in ability to perceive goitrin (5-vinyloxazolidine-2-thione), a potent...
Topics
- Alleles
- Genotype
- Humans
- Oxazolidinones
- Phenotype
- Phenylthiourea
- Polymorphism, Single Nucleotide
- Propylthiouracil
- Receptors, G-Protein-Coupled
- Taste
- Taste Threshold
- Taste Receptors, Type 2