Abstract
Sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) is an inherited trait. Although some people find PROP to be extremely bitter, others cannot distinguish PROP solutions from plain water. In a series of studies, greater PROP sensitivity was linked with lower acceptability of other bitter compounds and with lower reported liking for some bitter foods. Women, identified as “super-tasters” of PROP, had lower acceptance scores for grapefruit juice, green tea, Brussels sprouts, and some soy products. Many of these foods contain bitter phytochemicals with reputed cancer-protective activity. These include flavonoids in citrus fruit, polyphenols in green tea and red wine, glucosinolates in cruciferous vegetables, and isoflavones in soy products. Consumer acceptance of these plant-based foods may depend critically on inherited taste factors. This review examines the role of genetic taste markers in determining taste preferences and food choices.
Footnotes
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This work was supported by National Cancer Institute Grant CA 61680.
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Send Correspondence to: Dr. Adam Drewnowski, Professor of Epidemiology and Medicine, Director, Nutritional Sciences Program, The University of Washington, Seattle, WA 98195-3410. E-mail:adamdrew{at}u.washington.edu
- Abbreviations used are::
- PTC
- phenylthiocarbamide
- PROP
- 6-n-propylthiouracil
- The American Society for Pharmacology and Experimental Therapeutics
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