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Indigenous Andeans may digest potatoes better than anyone else in the world, study finds

After domesticating potatoes 10,000 years ago, the ancient people of the Andes evolved to have more copies of a key gene ...
Science Daily

Agriculture accelerated human genome evolution to capture energy from starchy foods

Scientists have suspected that modern humans have more genes to digest starch than our hunter-gatherer ancestors, but the amylase locus of the genome is hard to study. Researchers have now developed ...
Labroots

Indigenous Andeans Had a Genetic Advantage to Eating Potatoes

The first people to domesticate the potato lived in the Andes, where this starchy food became a dietary staple. .. | Genetics ...
FoodNavigator

Perceptions of texture are shaped by variations in saliva enzyme: Study

Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center. The study, reported in the ...
Science Daily

Enzyme in saliva shapes how we sense food texture; Perception and digestion of starchy foods varies from person to person

Creamy. Gritty. Crunchy. Slimy. Oral texture perception is a major factor contributing to each person's food preferences. Now, a new study finds that individuals' perception of starch texture is ...
BBC Health

Starch 'fuel of human evolution'

Man's ability to digest starchy foods like the potato may explain our success on the planet, genetic work suggests. Compared with primates, humans have many more copies of a gene essential for ...