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Related Concept Videos

Taste Buds and Receptors01:20

Taste Buds and Receptors

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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The Physiology of Taste01:24

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Minerals01:26

Minerals

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Minerals are essential nutrients that the human body needs in small amounts to work properly. They play a vital role in many bodily functions, such as building strong bones and transmitting nerve impulses. Some minerals are needed for hormone production or to maintain a normal heartbeat. Major minerals include calcium, phosphorus, potassium, sulfur, sodium, chlorine, and magnesium, while trace minerals include iron, manganese, copper, iodine, zinc, cobalt, fluoride, and selenium.
 
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Gustation01:43

Gustation

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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The Tongue and Taste Buds00:49

The Tongue and Taste Buds

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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
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Introduction to Electrolytes01:33

Introduction to Electrolytes

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In humans, electrolytes play a vital role in various physiological processes. Balancing electrolyte levels is essential for normal body functions; their imbalance can be life-threatening. The major electrolytes include sodium, potassium, chloride, calcium, phosphate, and bicarbonate. They are primarily involved in physiological processes, such as nerve signal transmission, membrane trafficking, muscle contraction, buffering body fluids, and balancing water levels in the body.
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Zinc concentration in erythrocyte membranes in normal volunteers and in patients with taste and smell dysfunction.

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Related Experiment Video

Updated: May 5, 2026

Assessing Mineral Availability in Fish Feeds using Complementary Methods Demonstrated with the Example of Zinc in Atlantic Salmon
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Zinc in taste function : A critical review.

R I Henkin1

  • 1Center for Molecular Nutrition and Sensory Disorders, Georgetown University Medical Center, 20007, Washington, DC.

Biological Trace Element Research
|November 23, 2013
PubMed
Summary

Zinc deficiency causes taste dysfunction. New methods using erythrocyte membrane binding can identify patients who will benefit from zinc treatment, improving taste symptoms.

Area of Science:

  • Human physiology
  • Nutritional science
  • Neuroscience

Background:

  • Zinc is crucial for human taste function at the taste bud, nerve, and brain levels.
  • Zinc's roles include cell structure, membrane integrity, and enzyme activity, but are not fully understood.
  • Early observations linked altered zinc metabolism to taste dysfunction, prompting zinc treatment trials.

Purpose of the Study:

  • To clarify the role of zinc in human taste function and taste dysfunction treatment.
  • To investigate the relationship between zinc deficiency and taste disorders.
  • To identify reliable methods for diagnosing zinc deficiency in patients with taste dysfunction.

Main Methods:

  • Review of early studies on zinc metabolism and taste dysfunction.

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Last Updated: May 5, 2026

Assessing Mineral Availability in Fish Feeds using Complementary Methods Demonstrated with the Example of Zinc in Atlantic Salmon
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  • Analysis of clinical outcomes from zinc treatment in diverse patient groups.
  • Development and application of new techniques using radio-labeled zinc (65Zn) binding to erythrocyte membranes for deficiency diagnosis.

    • Main Results:

    • Initial zinc treatment successes for taste dysfunction were inconsistent, leading to confusion.
    • Patients with zinc deficiency, regardless of cause, consistently exhibit taste dysfunction.
    • Zinc treatment improves taste symptoms in patients with confirmed zinc deficiency.

    Conclusions:

    • Taste disorders are complex with varied underlying causes.
    • Zinc deficiency is a treatable cause of taste dysfunction.
    • New erythrocyte membrane binding assays accurately identify patients with zinc deficiency who will respond to zinc therapy.