Articles tagged with Taste Aversion
A new study removes bitter-tasting compounds from flaxseed oil, preserving its health-beneficial fatty acids and extending its shelf life. The approach uses bleaching earth to selectively reduce cyclolinopeptides, resulting in a flavor-stable oil that remains milder for longer.
Research shows that bitter taste receptors can be activated by steroid hormones, influencing physiological processes. The study found that certain hormone types, like progesterone and testosterone, activate these receptors, which may play a role in pregnancy-related taste changes or stress-induced physiological responses.
A new study uses a fruit fly model to investigate the genetic basis of cocaine addiction. By genetically modifying bitter-sensing receptors in fruit flies, researchers found that these flies developed a preference for cocaine over sugar. This study suggests that genes involved in human cocaine addiction may also be active in fruit flies.
A new method, conditioned taste aversion, has been trialled to protect freshwater crocodiles from deadly invasive cane toads. The trial was successful in reducing crocodile death rates by up to 95% in areas where cane toads were present.
A team of international researchers have successfully conditioned red foxes to avoid native prey by associating it with nauseous chemicals. The study, published in Conservation Science and Practice, used levamisole to induce nausea and vomiting in the predators. By hiding the taste and smell of the chemical, the researchers were able t...
Researchers at the University of British Columbia identified a new high-salt receptor, IR7c, in fruit flies that governs their ability to detect dangerously high concentrations of salt. This discovery provides insights into how animals sense and avoid excessive salt, which is essential for survival but can be toxic in high amounts.
Researchers found that children tend to have similar levels of sulfur volatiles in their saliva as their parents, suggesting shared oral microbiomes. Children who produce high amounts of sulfur volatiles dislike raw Brassica vegetables the most.
Research found that aging elicits changes in taste preferences, with older animals preferring less sweet and umami tastes and more bitter tastes. Despite no differences in neural activity, these age-related changes were observed in behavioral studies.