The fruit has been proposed as a treatment for the taste changes experienced by some chemotherapy patients, though further studies are needed. The effect typically lasts from a half hour to two hours, with the intensity declining over time. Although miraculin itself is not sweet, it binds to receptors on the taste buds and causes acidic foods to be perceived as sweet. The flavour-altering mechanism of miracle fruit is due to a glycoprotein named miraculin, which was first isolated by Japanese researcher Kenzo Kurihara in 1968.
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