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2019, Number 4

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Rev Educ Bioquimica 2019; 38 (4)

La bioquímica y fisiología del sabor

Hernández CML, Díaz BAS

Language: Spanish
References: 13
Page: 100-104
PDF size: 762.31 Kb.


ABSTRACT

Human beings can perceive the sweet, umami, acid, salty and bitter flavors. For the proper performance of the mechanisms of the sense of taste it is necessary that a set of cells called taste receptor cells are activated. These cells are organized in taste buds and they have receptors that allow to detect multiple taste modalities. In the present article the mechanisms of sensory transduction of the flavors are described, indicating the main molecular components that interact in the intricate cellular signaling network that leads to their perception.


REFERENCES

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