Arbiter of Taste: Energy molecule transmits flavor to brain
As you sample all the treats that the holiday season has to offer, be thankful for adenosine 5′-triphosphate (ATP). New research suggests that this molecule, typically associated with processing energy in cells, plays a pivotal role in conveying information about foods’ tastes to the brain.
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When food hits the tongue’s taste buds, cells there send chemical messages that stimulate nearby nerve fibers. These fibers, in turn, notify the brain of the distinguishing tastes: whether each food is sweet, salty, sour, bitter, or umami—the flavor of monosodium glutamate.