Sixth Sense Discovery by Scientists at Human Tongue




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The tongue is a sensitive tool for humans. Generally, we know there are 5 flavors that can be recognized by the tongue, sweet, sour, salty, bitter, savory. Today, however, has found a new discovery by scientists of the world, the sixth sense. With the research, then the researchers managed to find a sixth sense that can be perceived by the human tongue. Let us refer to the following article about Sixth Sense Discovery by Scientists at Human Tongue.

Scientists have discovered the basis of the sixth sense, which can be detected by the human tongue that is fat.

For generations, scientists thought that human tongue can only detect four basic taste, ie sweet, sour, salt and bitter. Then savory (umami) as the fifth basic taste has been found. More recently researchers have also identified the sixth sense that is fat.

A team in the United States have discovered a chemical receptor, the buds on the tongue that recognize molecules of fat and found that the sensitivity varies between individuals. These findings may help explain why some people eat more fatty foods, because they are less aware of feeling when they eat.

The researchers hope their findings can be utilized, to combat obesity by increasing public sensitivity to the fat in their diet. Regardless basic tastes, other aspects of food actually comes from a sense of smell and are detected in the nose.

The team of researchers from the medical school at Washington University in St. Louis showed that people with more receptor called CD36 is better in detecting the presence of fat in the diet. They found that, variations in the gene that produces CD36 makes people more or less sensifit to the presence of fat.

“The ultimate goal is to understand how our perception of fat in the diet can affect what food we eat and the quality of the fat that we consume,” says Professor Nada Abumrad, lead investigator was quoted as saying by the Telegraph, Tuesday (17/01/2012).

The study, published in the Journal of Lipid Research, found that those with half of the CD36 eight times less sensitive to the presence of fat.

Yanina Pepino, who also conducted the study adds, “If we follow the results in animals, high-fat diet will result in reduced production of CD36, and ultimately can make people less sensitive to fat.”

“From these results, we would argue that people with obesity may reduce CD36 protein. So it seems logical that, the amount of protein that we create can be modified, either by one’s genetics and by the pattern of the food they eat,” he concluded.

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