Sensory Nutrition and Bitterness and Astringency of Polyphenols.
Biomolecules
; 14(2)2024 Feb 17.
Article
em En
| MEDLINE
| ID: mdl-38397471
ABSTRACT
Recent studies have demonstrated that the interaction of dietary constituents with taste and olfactory receptors and nociceptors expressed in the oral cavity, nasal cavity and gastrointestinal tract regulate homeostasis through activation of the neuroendocrine system. Polyphenols, of which 8000 have been identified to date, represent the greatest diversity of secondary metabolites in plants, most of which are bitter and some of them astringent. Epidemiological studies have shown that polyphenol intake contributes to maintaining and improving cardiovascular, cognitive and sensory health. However, because polyphenols have very low bioavailability, the mechanisms of their beneficial effects are unknown. In this review, we focused on the taste of polyphenols from the perspective of sensory nutrition, summarized the results of previous studies on their relationship with bioregulation and discussed their future potential.
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Bases de dados:
MEDLINE
Assunto principal:
Paladar
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Polifenóis
Idioma:
En
Revista:
Biomolecules
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
Japão