Linked Life Data

463801

Source:http://linkedlifedata.com/resource/pubmed/id/463801

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
8
pubmed:dateCreated
1979-9-25
pubmed:abstractText
Taste detection thresholds for 19 L-amino acids and four monohydrochloride derivatives were determined for young and elderly subjects. Although the ranges of the thresholds were extensive, the elderly were found to have significantly diminished sensitivity. On the average, thresholds were 2 1/2 times higher in the elderly than in young subjects. Relationships between the taste detection thresholds of amino acids, their chemical structures, and suprathreshold taste qualities were found. Amino acids with aliphatic side chains and those containing hydroxyl groups and having sweet tastes at suprathreshold concentrations tended to have the highest thresholds. Amino acids containing sulfur, as well as those with acidic or basic groups, tended to have the lowest thresholds.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
AIM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Aug
pubmed:issn
0002-9165
pubmed:author
pubmed:issnType
Print
pubmed:volume
32
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1622-7
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1979
pubmed:articleTitle
Increased taste thresholds of amino acids with age.
pubmed:publicationType
Journal Article, Research Support, U.S. Gov't, P.H.S., Research Support, U.S. Gov't, Non-P.H.S.