Bitter Perception and Effects of Foods Rich in Bitter Compounds on Human Health: A Comprehensive Review
Kaina Qiao, Mingxia Zhao, Yan Huang, Li Liang, Yuyu Zhang · 2024
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Description
Kaina Qiao and four colleagues review bitter taste and the health effects of bitter foods. Many people shun bitter flavors, yet beans, nuts, and coffee carry compounds with wide biological activity. Taste starts when bitter compounds lock onto receptors on the tongue, which signal through G proteins to the brain.
The review explains how receptor shape sets bitterness strength, then catalogs the main bitter compounds: alkaloids, polyphenols, terpenoids, and some amino acids. Studies credit bitter foods with effects against high blood fats, high blood pressure, and high blood sugar. Anti-inflammatory, antibacterial, and antioxidant actions also appear. The authors aim to guide new functional foods that keep the benefits.
Catalog record
| CREATOR | Kaina Qiao, Mingxia Zhao, Yan Huang, Li Liang, Yuyu Zhang |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 49 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |