Bitter taste, phytonutrients, and the consumer: a review.
Bitter taste, phytonutrients, and the consumer: a review.
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DOI：
10.1093/ajcn/72.6.1424
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发表时间：
2000-12
期刊：
影响因子：
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通讯作者：
A. Drewnowski;Carmen Gomez-Carneros
中科院分区：
文献类型：
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作者：
A. Drewnowski;Carmen Gomez-Carneros
在蔬菜和水果中发现的饮食植物营养素似乎降低了癌症和心血管疾病的风险。化学保护机制的研究集中在植物性酚和多酚，类黄酮，异黄酮，萜烯和葡萄糖醇的生物学活性上。通过选择性育种或遗传改善来增强植物食品的植物营养素含量是预防疾病的有效饮食选择。但是，这些生物活性化合物中的大多数（即使不是全部）都是苦涩，刺激性或涩味的，因此对消费者感到厌恶。一些长期以来一直被视为植物性毒素。结果，食品行业通常通过选择性繁殖和各种借记过程从植物食品中去除这些化合物。这给功能性食品的设计师带来了困境，因为增加苦味植物营养素的含量可能与消费者接受完全不相容。关于植物营养素和健康的研究应考虑感觉因素和食物偏好。
Dietary phytonutrients found in vegetables and fruit appear to lower the risk of cancer and cardiovascular disease. Studies on the mechanisms of chemoprotection have focused on the biological activity of plant-based phenols and polyphenols, flavonoids, isoflavones, terpenes, and glucosinolates. Enhancing the phytonutrient content of plant foods through selective breeding or genetic improvement is a potent dietary option for disease prevention. However, most, if not all, of these bioactive compounds are bitter, acrid, or astringent and therefore aversive to the consumer. Some have long been viewed as plant-based toxins. As a result, the food industry routinely removes these compounds from plant foods through selective breeding and a variety of debittering processes. This poses a dilemma for the designers of functional foods because increasing the content of bitter phytonutrients for health may be wholly incompatible with consumer acceptance. Studies on phytonutrients and health ought to take sensory factors and food preferences into account.