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Article

Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP.

Nutrients - 23 Nov 2017

Tepper Beverly J, Melis Melania, Koelliker Yvonne, Gasparini Paolo, Ahijevych Karen L, Tomassini Barbarossa Iole

Abstract excerpt

In the last several decades, the genetic ability to taste the bitter compound, 6-n-propyltiouracil (PROP) has attracted considerable attention as a model for understanding individual differences in taste perception, and as an oral marker for food preferences and eating behavior that ultimately impacts nutritional status and health. However, some studies do not support this role. This review describes common...

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Identifiers

PMID: 29168731
DOI: 10.3390/nu9121275
PMCID: PMC5748726

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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