The Sense of Taste

Of genes, molecules and the fascinating biology of one of the most fundamental senses

Autori

• Petra Schling

Parametri

• 64 pagine
• 3 ore di lettura

• Animali
• Chimica
• Natura
• Natura, animali
• Scienze Naturali

Maggiori informazioni sul libro

Exploring the intricate relationship between taste and sensory perception, the book delves into how humans distinguish between essential food components and toxins. It highlights the role of taste receptors not only in the mouth but also in the immune system, which helps identify harmful intruders. The author emphasizes the importance of taste in guiding food choices and warns against the limitations of artificial sweeteners and flavor enhancers, suggesting that our innate sense of taste remains a crucial defense against potential dangers in our diet.

Lingua: Inglese

Pubblicato: 2021

(In brossura)