User:Maximor0103/template

https://www.gc.cuny.edu/people/anthony-sclafaniAnthony Sclafani (1944) is an American Neuroscientist known for his research on appetite, food preferences and obesity, carbohydrate and fat taste receptors in the mouth, nutrient sensors in the gut, and learned food preferences. He holds the position of Emeritus Distinguished Professor of Psychology at Brooklyn College and the Graduate School of the City University of New York.

Biography
Sclafani majored in psychology while at the Brooklyn College of CUNY. He then continued on with his graduate work in Biopsychology at the University of Chicago. He went on to be Assistant Professor of Psychology at the Brooklyn College in 1970 and retired as a Distinguished Professor in 2016. Sclafani still continues his research with collaborators at Barnard College of Columbia University, Queens College of CUNY, and the Monell Chemical Senses Center to this day. Sclafani discovered that by feeding lab rats a variety of high sugar/fat foods that are marketed to humans, overeating and obesity can be a possible outcome for them. This experiment led to the discovery of the "multiple carbohydrate receptors that stimulate the appetite for starch and starch derived polysaccharides as well as for sugars". This revealed the fat taste receptors that are present in rodents which soon became an active part of Sclafani's research. For over 3 years, him and his students/collaborators investigated how nutrient sensing in the gut can stimulate food intake and condition food preferences through a process known as apparition. "This work revealed that the glucose sensor/transporter SGLT1 and fatty acid sensors GPR40 and GPR120 are critical in post-oral carbohydrate and fat appetite stimulation." In addition to his studies and achievements, he is also the author and co-author of over 300 scientific reports and reviews. https://www.gc.cuny.edu/people/anthony-sclafani

Awards
Sclafani was awarded the National Institute of Health (NIH) Distinguished Career Award from 2001 - 2011, the Hoebel Prize in Creativity in 2011, and the Distinguished Career Award from the Society for the Study of Ingestive Behavio r in 2017. These prizes were for his research on the neurobiology of taste, appetite, and obesity.

Research
The major focus of his work was how nutrient sensing in the gut can stimulate the food intake and condition food preferences through a process that is better known as appetition. The work that he did was able to reveal that the glucose sensor and fatty acid sensors are critical. The field of study on which he focused on was Biopsychology. In his earlier studies, Sclafani was able to see that overeating and obesity can be induced in lab rats. This was done by feeding the rats an assortment of palatable high-sugar high-fat foods that were typically marketed to humans.

Representative publications

 * Elizalde, G., & Sclafani, A. (1990). Flavor preferences conditioned by intragastric Polycose infusions: A detailed analysis using an electronic esophagus preparation. Physiology & Behavior, 47(1), 63–77. https://doi.org/10.1016/0031-9384(90)90043-4 
 * ‪Glucose-and fructose-conditioned flavor preferences in rats: taste versus postingestive conditioning‬. (n.d.). https://scholar.google.com/citations?view_op=view_citation&hl=en&user=uI2u1J8AAAAJ&citation_for_view=uI2u1J8AAAAJ : anf4URPfarAC
 * Sclafani, A. (1987). Carbohydrate taste, appetite, and obesity: An overview. Neuroscience & Biobehavioral Reviews, 11(2), 131–153. https://doi.org/10.1016/s0149-7634(87)80019-2 
 * Sclafani, A., & Nissenbaum, J. W. (1988). Robust conditioned flavor preference produced by intragastric starch infusions in rats. American Journal of Physiology-regulatory Integrative and Comparative Physiology, 255(4), R672–R675. https://doi.org/10.1152/ajpregu.1988.255.4.r672 
 * Sclafani, A., & Springer, D. (1976). Dietary obesity in adult rats: Similarities to hypothalamic and human obesity syndromes. Physiology & Behavior, 17(3), 461–471. https://doi.org/10.1016/0031-9384(76)90109-8