With selection has progressed to preserve the variance of

With the results of research suggesting that balancing
natural selection has progressed to preserve the variance of the alleles at the
PTC position of a gene in humans.  Naturally
the evolutionary process results in the survival of the fittest through selectively
reproducing changes in this genotype. The overall loss of progression of this gene
and the limitations in diet could all be linked to the evolution of the human
species through the change in lifestyle needs and geographic location, as the
daily food intake changed this could have reduced the importance of a
bitter-taste recognition as a means of safety and way of balancing natural

PTC Paper is widely used to detect genetic variation in
tasting abilities. Research has found that this genetic variation normally
occurs in up to 75% of the population with this taste variation. Researchers
chose to examine patterns of DNA sequence disparity in identified PTC genes. The
entire code region was analyzed in a sample of 330 chromosomes collected from
African, Asian, European, and North American populations. Scientist considered statistical
tests for natural selection that include the effects of human population growth.

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Being one of the lucky 75% of the earth’s population who has
this gene type may be at a disadvantage. When you have the gene of bitter
sensitivity PTC you would be less likely to eat cruciferous vegetables. These
vegetables are rich in nutrients, including beta-carotene, lutein, vitamins C,
E , and minerals they also have the healthiest plant omega-3s and are a good
fiber source. Not including these plants as part of a well-balanced diet could
lead to many health issues and nutrient deficiencies.

Not everyone can taste the bitter flavor of cruciferous vegetables
like broccoli or Brussel sprouts, that bitter flavor is detected because of phenylthiocarbamide,
also known as PTC . PTC is a gene found in two common forms, the first form of
the gene is a tasting allele and the second form is a non-tasting. We as humans
have two of each gene, alleles of a gene, genes come in more than one version,
we can have two of the same alleles, or two different alleles. With the
different combinations of these alleles we have two variations and noticeable differences
they distinctly bitter and the absence of taste. The variation is due the presence
of the PTC gene. (Kim, 2005) The presence of bitter taste found in the foods we
eat are primarily found in nature in proteins found in plants, plants produce a
variety of bitter toxins most likely to discourage herbivores from consuming them
(Dunstan et al .1906) . Bitter tasting proteins found in vegetables, like
brussels sprouts, cabbage and broccoli, these bitters resemble PTC.