A role for calcium in taste perception

Courtesy EurekAlert! - Chemistry, Physics and Materials Sciences  Thu, 01/07/2010 - 23:00

(American Society for Biochemistry and Molecular Biology) Calcium may not come to mind when you think of tasty foods, but in a study appearing in the Jan. 8 issue of JBC, Japanese researchers have provided the first demonstration that calcium channels on the tongue are the targets of compounds that can enhance taste.

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