tastes for bitter veggies influenced by oral microbes

11月

7日

source: depositphotos.com

According to a November 02 2021 report by Ars Technica, oral microbiome in human saliva can affect odor detection, which may be linked to individual tastes for or against certain bitter chemicals in our food.

According to the report, about 25 percent of people can't taste propylthiouracil (PROP), a chemical that is similar to the bitter compounds found in cabbage, cauliflower, broccoli, coffee, tonic water, and dark beers. This means 75% of people detect unpleasant bitterness in these vegetables and beverages.

The bitter compounds in these foods are called glucosinolates. There are about 25 “bitterness genes”, according to scientists, which are also responsible for much of the nutritional value of these foods. Beyond the genetics, some people take kindly to certain types of bitterness and not others, matters of personal preferences.

https://apple.news/ADD2K-b7DRnSUh-Gz1WCVHg

https://pubs.acs.org/doi/abs/10.1021/acs.jafc.1c03889

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By HerbSprout.com

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I am Chris Kenji Beer, Herbsprout writer and editor. I come from a family of health nuts. My mom was a psyche major and shared her Japanese culinary tradition. Uncle Tetsuo was and cousin Satoru Harada is a surgeon. Aunt Shigeko was a dietitian in Hiroshima before complications from the nuclear fallout took her life. I am currently enrolled at Bastyr University's Ayurvedic Health Advisor program. In the past, I spent many years researching health care. I was published on the topic "Japanese Health Care for the Elderly" by the U.S. - Japan Foundation, and as co-author of health care reports for National Conference of State Legislatures Health Services Program, NW Asian Weekly, & as Editor/ co-Publisher of Asia Pacific Economic Review. Email us with questions or comments @ sales@mzinger.com. ____________________________

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