Sensory nutrition and bitterness and astringency of polyphenols

Recent research indicates that dietary constituents, particularly polyphenols, interact with taste and olfactory receptors, as well as nociceptors in the oral and gastrointestinal tracts, influencing homeostasis via neuroendocrine activation. Polyphenols, numbering over 8000, are the most diverse secondary metabolites in plants, predominantly characterized by bitter and astringent flavors. Epidemiological evidence suggests that polyphenol consumption is linked to improved cardiovascular, cognitive, and sensory health outcomes. However, the low bioavailability of polyphenols complicates the understanding of their health benefits. This review highlights the sensory aspects of polyphenols, synthesizes findings on their bioregulatory relationships, and considers future research directions in this field. [NPID: Sensory, perception, nociceptors, polyphenols, plants]

Year: 2024

Reference: Osakabe, N., Shimizu, T., Fujii, Y., Fushimi, T., & Calabrese, V. (2024). Sensory Nutrition and Bitterness and Astringency of Polyphenols. Biomolecules, 14(2), 234. https://doi.org/10.3390/biom14020234