Genetic variation in bitter taste and plasma markers of anti-oxidant status in college women

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 2, 2009, Pages 35-45

  Tepper, Beverly J ^a   Williams, Taraja Z A ^a   Burgess, John R ^b   Antalis, Caryl J ^b   Mattes, Richard D ^b  

^a RUTGERS UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

6 n Propylthiouracil; Antioxidants; Plasma markers; Taste genetics; Total peroxyl trapping antioxidant capacity assay

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; BETA CAROTENE; LYCOPENE; PEROXY RADICAL; PROPYLTHIOURACIL; URIC ACID;

ADULT; ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; BITTER TASTE; COLLEGE STUDENT; CONTROLLED STUDY; FEMALE; FOOD PREFERENCE; GENETIC ANALYSIS; GENETIC VARIABILITY; HUMAN; HUMAN EXPERIMENT; NORMAL HUMAN; PEROXYL TRAPPING ANTIOXIDANT CAPACITY TEST; SENSITIVITY ANALYSIS; TASTE ACUITY; TASTE DISCRIMINATION; URIC ACID BLOOD LEVEL; VITAMIN BLOOD LEVEL;

ADOLESCENT; ADULT; ALPHA-TOCOPHEROL; ANTIOXIDANTS; BRASSICACEAE; CAPSICUM; CITRUS; DIET; DIETARY FATS; FEMALE; FOOD PREFERENCES; GENETIC VARIATION; HUMANS; PROPYLTHIOURACIL; STUDENTS; TASTE; TASTE PERCEPTION; VEGETABLES; YOUNG ADULT;

CAPSICUM FRUTESCENS; CITRUS;

EID: 68949202886     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802304499     Document Type: Article

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