The sense of taste is stimulated when nutrients or other chemical compounds activate
specialized receptor cells within the oral cavity. Taste helps us decide what to eat and …

Salivary amylase is a glucose-polymer cleavage enzyme that is produced by the salivary
glands. It comprises a small portion of the total amylase excreted, which is mostly made by …

In recent years, research in behavioral medicine has become increasingly focused on
understanding how chronic and acute exposure to stress impacts health outcomes. During …

The human gastrointestinal tract is divided into sections, allowing digestion and nutrient
absorption in the proximal region to be separate from the vast microbial populations in the …

We propose that plant foods containing high quantities of starch were essential for the
evolution of the human phenotype during the Pleistocene. Although previous studies have …

Recent years have seen a growing interest in salivary α-amylase (sAA) as a non-invasive
marker for sympathetic nervous system (SNS) activity. Saliva offers many advantages as a …

Host genetic variation influences microbiome composition. While studies have focused on
associations between the gut microbiome and specific alleles, gene copy number (CN) also …

Archaeological dental calculus has emerged as a rich source of ancient biomolecules,
including proteins. Previous analyses of proteins extracted from ancient dental calculus …

The amylase gene (AMY), which codes for a starch-digesting enzyme in animals, underwent
several gene copy number gains in humans (Perry et al., 2007), dogs (Axelsson et al …

Biomarkers refer to analytes that can be used in the diagnosis of diseases or disorders. In
saliva, there are many components that are potential biomarkers, and increasing research …