Recent studies have demonstrated that the interaction of dietary constituents with taste and
olfactory receptors and nociceptors expressed in the oral cavity, nasal cavity and …

Plant polyphenols, chemoreception, taste receptors and taste... : Current Opinion in Clinical
Nutrition & Metabolic Care Plant polyphenols, chemoreception, taste receptors and taste …

The functional food, bioactive ingredients and nutraceutical industries are focused primarily
on developing and validating the bioactivity of their products. Furthermore, the scientific …

Experimental and clinical research has reported beneficial effects of polyphenol intake on
high prevalent diseases such as type 2 diabetes and obesity. These phytochemicals are …

Polyphenols are phytochemical compounds found mostly in plants with several biological
properties. Many of the benefits attributed to fruits and vegetables have been linked to their …

Bitterness is a major sensory attribute of several common foods and beverages rich in
polyphenol compounds. These compounds are reported as very important for health as …

Herbs and spices have been used for both culinary and medicinal purposes for centuries.
Over the last decade, research into their role as contributors of dietary polyphenols, known …

Following recent evidence that disturbances in oxidative metabolism are involved in anxiety
disorders, high anxiety levels and depression, the use of antioxidants has been proposed as …

Polyphenols, bitter and astringent compounds present in many healthy foods, induce varied
sensory responses across individuals. These differences in liking and flavor intensity may be …

Polyphenols are a large class of plant secondary metabolites that are biosynthetically
derived from the shikimate pathway and characterized by aromatic rings with one or more …