International Journal of Clinical and Medical Education Research(IJCMER)

Department of Drug Science and Technology, University of Turin, Italy

Publications

• Research Article   
  Taste: Analogues of The Neurotransmitters Acetylcholine Serotonin and Norepinephrine Increase or Modify The Perception of Flavor
  Author(s): Alessandro Careglio*
  
  This study performs a ligand-based computational comparison between the compounds that characterize the flavor of certain foods and beverages and the neurotransmitter acetylcholine (ACh), in particular. According to some studies, acetylcholine (ACh), produced by specific cells within taste buds, enhances flavor perception by activating receptors on these cells, potentially through autocrine or paracrine signaling. This activation leads to an intracellular increase in Ca++, K+ ions, or ATP, mod- ulating receptor sensitivity via a mechanism similar to that of serotonin (Ser) and norepinephrine (NE). (Heat et al 2006) [1]. Volatile compounds found in beer, hops (Humulus lupulus), and cocoa (Theobroma cacao) are taken into account. This study reveals an almost linear trend between the structural similarity (quantified by computational metrics) of volatile substances in beer to acetylcholi.. Read More»
  

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