Paul Breslin
 |
Paul Breslin | |
|---|---|
| Alma mater | University of Pennsylvania |
| Known for | Work with human oral perception and flies |
| Scientific career | |
| Fields | Psychology, Genetics |
| Institutions | Monell Chemical Senses Center, Rutgers University |
Paul Breslin is a geneticist and biologist.
He is most notable for his work in taste perception and oral irritation,[1] in humans as well as in Drosophila melanogaster, the common fruit fly.
He is a member of the faculty at the Monell Chemical Senses Center and acts as director of the Science Apprenticeship Program. He is a professor in the Department of Nutritional Sciences at Rutgers, the State University of New Jersey.[2] Breslin and two colleaguesdiscovered that Oleocanthal, a compound found in extra-virgin olive oil kills a variety of human cancer cells without harming healthy cells.[3]
References
- ^ Breslin, Paul; Spector, Alan (1992), A Quantitative Comparison of Taste Reactivity Behaviors to Sucrose Before and After Lithium Chloride Pairings: A Unidimensional Account of Palatability, Philadelphia: Behavioral Neuroscience[dead link]
- ^ "Paul Breslin, Ph.D." Department of Nutritional Sciences. Rutgers University. Retrieved 15 March 2023.
- ^ Branson, Ken (16 February 2015). "Ingredient in olive oil kills cancer cells with their own enzymes". Forum. The City University of New York. Retrieved 15 March 2023.
