Fecha de publicación: 22/11/2024 Fuente: Foods - Revista científica (MDPI) Foods, Vol. 13, Pages 3747: Bitter Perception and Effects of Foods Rich in Bitter Compounds on Human Health: A Comprehensive Review
Foods doi: 10.3390/foods13233747
Authors:
Kaina Qiao
Mingxia Zhao
Yan Huang
Li Liang
Yuyu Zhang

Bitter food, because of its unique taste, is not popular with the public, and is even considered to be difficult to swallow. By binding to specific sites of bitter receptors (26 hTAS2Rs), bitter compounds activate the downstream signaling pathways mediated by G protein, which convert chemical signals into electrical signals that are ultimately transmitted to the brain to produce the bitter perception. The intensity of bitterness is mainly determined by the hydrophobic recognition region of bitter receptors. The bitter compounds in foods mainly include alkaloids, polyphenols, terpenoids, amino acids, etc. Foods rich in bitter taste are mostly natural such as beans, nuts, and coffee, etc. Studies have proven that bitter foods have biological activities such as preventing hyperlipidemia, hypertension, hyperglycemia, anti-inflammatory, antitumor, antibacterial, antioxidant, and exhibit neuroprotective effects and other biological activities. The purpose of this review is to explore the bitter perception and the biological activity of bitter compounds, clarify the mechanism of their action on human health, and provide theoretical guidance for the development and application of functional foods.