title: Genetic variation in bitter taste and plasma markers of anti-oxidant status in college women.
abstract: Genetic taste sensitivity to the bitterness of 6-n-propylthiouracil (PROP) is a potential marker for food selection. Compared with non-tasters, PROP tasters, especially super-tasters, are less accepting of cruciferous and other green vegetables, bitter citrus, added fats and chili pepper. If super-tasters avoid these foods, it may be hypothesized that they would have lower plasma antioxidant concentrations. Ninety-three healthy, non-smoking college women who did not use vitamins/supplements were classified by PROP-taster status using the paper disk method. Each participant provided a fasting blood sample that was assayed for vitamin C, beta-carotene, alpha-tocopherol, lycopene, uric acid and total peroxyl-trapping antioxidant capacity. Plasma alpha-tocopherol was lower in super-tasters than in non-tasters (P<0.05), but no other indices differed among the groups. These findings suggest that PROP status does not associate with overall antioxidant status, but may be related to alpha-tocopherol intake derived principally from vegetable oils and green vegetables.
authors.affiliation: Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-0231, USA. tepper@aesop.rutgers.edu
authors.forename: Beverly J
authors.initials: BJ
authors.lastname: Tepper
authors.forename: Taraja Z A
authors.initials: TZ
authors.lastname: Williams
authors.forename: John R
authors.initials: JR
authors.lastname: Burgess
authors.forename: Caryl J
authors.initials: CJ
authors.lastname: Antalis
authors.forename: Richard D
authors.initials: RD
authors.lastname: Mattes
mesh_terms: D000293:Adolescent; D000328:Adult; D000975:Antioxidants / Q000008:administration & dosage / Q000378:metabolism*; D019607:Brassicaceae / Q000737:chemistry; D002212:Capsicum / Q000737:chemistry; D002957:Citrus / Q000737:chemistry; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage; D005260:Female; D005518:Food Preferences; D014644:Genetic Variation; D006801:Humans; D011441:Propylthiouracil; D013334:Students; D013649:Taste / Q000235:genetics* / Q000502:physiology; D055697:Taste Perception / Q000235:genetics*; D014675:Vegetables / Q000737:chemistry; D055815:Young Adult; D024502:alpha-Tocopherol / Q000008:administration & dosage / Q000097:blood*
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D011441:Propylthiouracil; D024502:alpha-Tocopherol