background & aim: achillea millefolium is one of the most valuable medicinal and industrial species, which is available in the iran pastures, and it belongs to the asteraceae family. this plant wild grows in plains, roadsides and mountain areas. therapeutically, it has been a healer of wounds, and due to having tannins and bitter and aromatic substances, it has an effect on the nervous syst...

Antibiotics are not chemically stable in water based oral pharmaceutical suspensions. Anhydrous liquid antibiotic suspension for oral administration provides a product having good shelf life and taste characteristics relative to conventional liquid formulations. A ready to use oil based cefpodoxime proxetil preparation which can be stored at room temperature was prepared and evaluated for its o...

We sought to define the gustatory neural representation in primates for stimuli that humans describe as predominantly bitter. Thus we analyzed the responses of single neurons from the insular cortex of two alert, male cynomolgus macaques in response to the oral application of four basic taste stimuli (glucose, NaCl, HCl, and quinine HCl) and fruit juice, and to a series of 15 other chemicals to...

Bitter taste receptors (TAS2Rs or T2Rs) belong to the superfamily of seven-transmembrane G protein-coupled receptors, which are the targets of >50% of drugs currently on the market. Canonically, T2Rs are located in taste buds of the tongue, where they initiate bitter taste perception. However, accumulating evidence indicates that T2Rs are widely expressed throughout the body and mediate diverse...

Taste receptor cells use multiple signaling mechanisms to detect different taste stimuli in the oral cavity. Ionic stimuli (sour, salty) interact directly with ion channels to elicit responses, whereas bitter, sweet, and umami tastants activate G protein-coupled receptors to initiate phospholipase C (PLC)-dependent release of calcium from intracellular stores. However, the precise role for PLC ...

Cassava roots are used as human food in many processed forms and products. Fermentation is the initial step needed in the development of various flavour precursors in the cassava and generally conducted as traditional, indigenous processes leading sometimes to the undesirable quality of final products depending probably on the variety (bitter or sweet) of cassava. Both sweet and bitter varietie...

The bitter yam tuber is consumed as a staple in various regions of the world and is known to possess medicinal properties due to the presence of bioactive compounds such as saponins. These compounds may induce health complications resulting in tissue damage in cases of overconsumption. This study was geared towards determining the effects of Jamaican bitter yam (5%) on tissue damage parameters ...

In addition it may be of interest to put on record the results of tests in two among a number of families8 examined in which the results vary from those already published. In one family both parents found the substance tasteless in each of three different tests, the father stating on two of these occasions that the substance was not at all bitter but only very slightly sour. Of the six children...

We report on the results of two online experiments designed to compare different soundtracks that had been composed (by various researchers and sound designers) in order to evoke/match different basic tastes. In Experiment 1, 100 participants listened to samples from 24 soundtracks and chose the taste (sweet, sour, salty, or bitter) that best matched each sample. Overall, the sweet soundtracks ...

Amygdalin is a cyanogenic diglucoside and constitutes the bitter component in bitter almond (Prunus dulcis). Amygdalin concentration increases in the course of fruit formation. The monoglucoside prunasin is the precursor of amygdalin. Prunasin may be degraded to hydrogen cyanide, glucose, and benzaldehyde by the action of the β-glucosidase prunasin hydrolase (PH) and mandelonitirile lyase or be...