The cause of this heightened response is unknown, although it is thought to be related to the presence of the TAS2R38 gene, the ability to taste PROP and PTC, and, at least in part, due to an increased number of fungiform papillae. Any evolutionary advantage to supertasting is unclear. In some environments, heightened taste response, particularly to bitterness, would represent an important advantage in avoiding potentially toxic plant alkaloids. In other environments, increased response to bitterness may have limited the range of palatable foods. In addition, it's also thought that environmental causes are likely to play a substantial role in<unk>  The exact mechanisms by which these may act are still unknown. TAS2R38 The bitter-taste-receptor gene TAS2R38 has been associated with the ability to taste PROP and PTC; but it cannot completely explain supertasting. Still, the T2R38 genotype has been linked to a preference for sweetness in children, avoidance of alcoholic beverages, increased prevalence of colon cancer (because of inadequate vegetable consumption) and avoidance of cigarette smoking.
Supertaster
Little League elbow
Bibic
Abductor wedge
Favus
Pectus
Pulled hamstring
Azasteroid