PTC
PTC (Phenylthiocarbamide), also known as phenylthiourea, is a chemical substance that is either tasteless or bitter depending on the genetic makeup of the individual tasting it. The ability to taste PTC is often treated as a dominant genetic trait, although this is not always the case.
Genetics of PTC tasting[edit | edit source]
The ability to taste PTC is controlled by a single gene, TAS2R38. This gene codes for a taste receptor on the tongue, which interacts with PTC to produce a bitter taste. Individuals who have at least one copy of the variant of this gene can taste PTC, while those who have two copies of the other variant cannot.
Use in genetic research[edit | edit source]
PTC tasting has been widely used in genetic research as a simple and inexpensive test for genetic variation. It has been used to study patterns of inheritance, genetic diversity, and the effects of natural selection.
Health implications[edit | edit source]
The ability to taste PTC has been linked to certain health outcomes. For example, PTC tasters are more likely to find cruciferous vegetables, such as broccoli and Brussels sprouts, bitter and therefore may be less likely to consume them. This could potentially have implications for diet and health.
See also[edit | edit source]
References[edit | edit source]
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