Endocrinology of Taste with Aging

• Chee W. Chia ^[1] ; Shayna M. Yeager ^[2] ; Josephine M. Egan ^[3]
  1. [1] Intramural Research Program, National Institute on Aging, National Institutes of Health, 3001 S. Hanover Street, 5th Floor, Room NM536, Baltimore, MD 21225, USA
  2. [2] Intramural Research Program, National Institute on Aging, National Institutes of Health, 3001 S. Hanover Street, 5th Floor, Room NM547, Baltimore, MD 21225, USA
  3. [3] Intramural Research Program, National Institute on Aging, National Institutes of Health, 3001 S. Hanover Street, 5th Floor, Room NM527, Baltimore, MD 21225, USA

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• Localización: Endocrinology and metabolism clinics of North America, ISSN 0889-8529, Vol. 52, Nº. 2, 2023, págs. 295-315
• Idioma: inglés
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• Resumen

  • Taste is one of our five primary senses, and taste impairment has been shown to increase with aging. The ability to taste allows us to enjoy the food we eat and to avoid foods that are potentially spoiled or poisonous. Recent advances in our understanding of the molecular mechanisms of taste receptor cells located within taste buds help us decipher how taste works. The discoveries of "classic" endocrine hormones in taste receptor cells point toward taste buds being actual endocrine organs. A better understanding of how taste works may help in reversing taste impairment associated with aging.