Loss of smell and taste has been anecdotally linked to COVID-19 infections. In a study published April 12, 2020 in the journal International Forum of Allergy & Rhinology, researchers at UC San Diego Health report the first ...
Apr 13, 2020
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When we say "salt", we usually mean the stuff we sprinkle on our chips, which is sodium chloride (NaCl). But, technically speaking, this is just one example of a salt.
May 6, 2016
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New research from a European group of smell disorder experts, including Prof Philpott at the University of East Anglia, shows how smell loss associated with COVID-19 infection differs from what you typically might experience ...
Aug 19, 2020
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Lying in bed at night, one of the worst sounds a person can hear is the buzz of a nearby mosquito. Concentrating on the buzzing might keep you from falling asleep, but it also seems to heighten the awareness of your skin ...
Jun 2, 2011
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A team of University of Queensland researchers is investigating the surprising discovery that smell and taste receptors normally found in the nose and mouth can also be present on the human heart.
May 4, 2015
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If you can't stand broccoli, celery or kale, you may be a supertaster, and it just might protect you from COVID-19.
May 25, 2021
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Almost two-thirds of the people admitted to an Italian hospital with COVID-19 in March experienced losing their senses of smell and taste, according to a study published in the December 9, 2020, online issue of Neurology ...
Dec 9, 2020
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(Medical Xpress)—Peanuts taste good and are good for you. But a new NC State study shows that putting a bit of skin in the game can make peanut products even healthier while keeping them flavorful.
Nov 2, 2012
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Researchers at King's College London, Massachusetts General Hospital and health science company ZOE have developed an artificial intelligence diagnostic that can predict whether someone is likely to have COVID-19 based on ...
May 11, 2020
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Col. (Dr.) Michael Xydakis, an ear, nose and throat surgeon in the Air Force Research Laboratory, assembled a multi-national team of nine other medical professionals, who consolidated their front-line observations and recommendations ...
Apr 16, 2020
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Taste (or, more formally, gustation) is a form of direct chemoreception and is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food, certain minerals, and poisons. In humans and many other vertebrate animals the sense of taste partners with the less direct sense of smell, in the brain's perception of flavor. In the West, experts traditionally identified four taste sensations: sweet, salty, sour, and bitter. Eastern experts traditionally identified a fifth, called umami (savory). More recently, psychophysicists and neuroscientists have suggested other taste categories (umami and fatty acid taste most prominently, as well as the sensation of metallic and water tastes, although the latter is commonly disregarded due to the phenomenon of taste adaptation.[citation needed]) Taste is a sensory function of the central nervous system. The receptor cells for taste in humans are found on the surface of the tongue, along the soft palate, and in the epithelium of the pharynx and epiglottis.
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