Osakabe, N.; Shimizu, T.; Fujii, Y.; Fushimi, T.; Calabrese, V. Sensory Nutrition and Bitterness and Astringency of Polyphenols. Biomolecules2024, 14, 234.
Osakabe, N.; Shimizu, T.; Fujii, Y.; Fushimi, T.; Calabrese, V. Sensory Nutrition and Bitterness and Astringency of Polyphenols. Biomolecules 2024, 14, 234.
Osakabe, N.; Shimizu, T.; Fujii, Y.; Fushimi, T.; Calabrese, V. Sensory Nutrition and Bitterness and Astringency of Polyphenols. Biomolecules2024, 14, 234.
Osakabe, N.; Shimizu, T.; Fujii, Y.; Fushimi, T.; Calabrese, V. Sensory Nutrition and Bitterness and Astringency of Polyphenols. Biomolecules 2024, 14, 234.
Abstract
Recent studies suggest that the interaction of dietary constituents with taste and olfactory receptors and nociceptor expressed in the oral cavity, nasal cavity and gastrointestinal tract may regulate homeostasis through activation of the neuroendocrine system. Polyphenols, of which 8,000 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 focus on the taste of polyphenols from the perspective of sensory nutrition, summarize the results of previous studies on their relationship with bioregulation, and discuss their future potential.
Keywords
Polyphenol; sensory nutrition; bitter; astringency; central nervous system
Subject
Medicine and Pharmacology, Neuroscience and Neurology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
