Blood glucose levels following starch ingestion are influenced by genetically determined differences in salivary amylase, an enzyme that breaks down dietary starches, according to a new study in the ...

Creamy. Gritty. Crunchy. Slimy. Oral texture perception is a major factor contributing to each person's food preferences. Now, a new study from the Monell Center reports that individuals' perception ...

Enzymes in our saliva can wreak havoc on the textures of starch-thickened foods in a matter of minutes. My daughter eats oatmeal for breakfast—just boiled rolled oats with some sugar and milk. She ...

Starch, a complex carbohydrate, is a vital source of nutrition for many mammals. Humans farm it in the form of rice, wheat, corn, potatoes and oats. Rats comb our garbage piles for scraps of pizza and ...

Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center. The study, reported in the ...

New research indicates that obesity in the general population may be genetically linked to how our bodies digest carbohydrates. People usually have two copies of the gene AMY1, but in some regions of ...

Researchers uncover the surprisingly complex evolutionary history of the salivary protein amylase. Historically, the similarity between AMY1 copies has made this stretch of the genome difficult to map ...

To think that world domination could have begun in the cheeks. That's one interpretation of a recent discovery which indicates that humans carry extra copies of the salivary amylase gene. Humans have ...

Spit might have helped human evolution by enabling our ancestors to harvest more energy from starch than their primate cousins. Compared with chimpanzees, humans boast many more copies of the gene ...

PHILADELPHIA (April 04, 2012) – Scientists from the Monell Center report that blood glucose levels following starch ingestion are influenced by genetically-determined differences in salivary amylase, ...

PHILADELPHIA (October 13, 2010) – Creamy. Gritty. Crunchy. Slimy. Oral texture perception is a major factor contributing to each person's food preferences. Now, a new study from the Monell Center ...