Calcium channels located on the tongue play an important role sensing the taste of different foods, a new study finds, Press TV reported.
According to the study published in JBC, calcium channels of the tongue are closely related to the receptors that sense sweet and umami (savory) tastes.
Calcium and certain other calcium channel activators directly trigger specific taste buds (salty, sweet etc.), enhancing the taste of a food.
The study found that glutathione - a common kokumi taste element or a compound that has no taste itself but can enhance the basic taste sensation - also interacts with these channels.
Scientists believe their findings will pave the way for the creation of healthy foods that do not contain minimal sugar or salt but still elicit strong taste.
They added that the presence of calcium channels in other parts of the gastro-intestinal tract also suggests other roles such as food digestion and absorption for these channels.