6-n-propylthiouracil: a genetic marker for taste, with implications for food preference and dietary habits

Article Abstract:

The evidence supporting a role for genetic variation, as well as age, in variation in ability to taste 6-n-propylthiouracil (PROP) and phenythiocarbamide (PTC), in food acceptance and in perception of tastes is discussed. Potential implications for dietary habits, food preference and health are considered since PROP and PTC are like compounds found in cruciferous vegetables, among them cabbage, broccoli, kale and turnips.

Causes of, Physiological aspects, Observations, Food habits, Goiter, Taste, Taste (Sense), Brassica, Propylthiouracil

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The "thermolabile" variant of methylenetetrahydrofolate reductase and neural tube defects: an evaluation of genetic risk and the relative importance of the genotypes of the embryo and the mother

Article Abstract:

Research supports a biological model of suboptimal maternal folate status and its role in neural tube defects. Using genotype analysis, methylenetetrahydrofolate reductase and its "thermolabile" variant, if present in maternal and paternal genotypes, yields a 1.61 risk of neural tube defects. This form provides poor protection in developing embryos against suboptimal folate status.

Abnormalities, Embryology, Animal embryology, Neurogenetics, Neural tube, Neural tube defects

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