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- Title
Sensory Nutrition and Bitterness and Astringency of Polyphenols.
- Authors
Osakabe, Naomi; Shimizu, Takafumi; Fujii, Yasuyuki; Fushimi, Taiki; Calabrese, Vittorio
- 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.
- Subjects
BITTERNESS (Taste); TASTE receptors; NOCICEPTORS; POLYPHENOLS; NEUROENDOCRINE system; OLFACTORY receptors; NUTRITION; GASTROINTESTINAL system
- Publication
Biomolecules (2218-273X), 2024, Vol 14, Issue 2, p234
- ISSN
2218-273X
- Publication type
Article
- DOI
10.3390/biom14020234