Derleme
Yıl 2020,
Cilt: 5 Sayı: 3, 219 - 234, 30.12.2020
Öz
Tat duyusu yiyecek ve içeceklerin lezzetlerinin algılanmasında, besinlerin ve zehirli olabilecek maddelerin ayırt edilmesinde rol oynamaktadır. Bu özelliği ile bireylerin çevreleri hakkında bilgi edinerek davranışlarını uyarlamalarını sağlayan tat algısını etkileyen çevresel ve genetik faktörler bulunmaktadır. Son dönemde tat algısında rol oynadığı düşünülen reseptörlerde bulunan tek nükleotit polimorfizmlerinin (SNP), bireylerin tatlı, tuzlu, ekşi, acı ve umami tatlara ek olarak yağlı tat algısına ve dolayısıyla besin tercihlerine etki edebileceği öne sürülmektedir. Bu derlemenin amacı temel tatlara ek olarak yağlı tat ile ilişkili olduğu bilinen SNP’leri özetlemek, bunların besin tercihlerine ve kronik hastalıklara olası etkilerini açıklamaktır. Yapılan çalışmalar olası ilişkiye ışık tutsa da SNPlerin bireylerin besin alımını ve beslenme davranışlarını ne ölçüde etkilediği ve etki mekanizmaları net olarak anlaşılamamıştır.
Anahtar Kelimeler
Kaynakça
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Toplam 87 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Sağlık Kurumları Yönetimi |
| Bölüm | Derleme |
| Yazarlar | |
| Yayımlanma Tarihi | 30 Aralık 2020 |
| Yayımlandığı Sayı | Yıl 2020Cilt: 5 Sayı: 3 |
