The bitterness of vegetables is a leading reason why they are avoided by children and some adults. Bitterness is perceived via TAS2R receptors located on the tongue. In contrast, astringency is a mouthfeel rather than a taste, and is perceived as a dry, puckering sensation. To date few reports have suggested any interactions between the two processes even though they often occur simultaneously in many real foods. In this study, we have used Brussels sprouts as an exemplar bitter vegetable and examined the influence of a number of different interventions on perceived intensity. Subjects rated the intensity of Brussels sprouts before and after three interventions: gravy, red wine, and water. Only red wine caused a significant (p < .0001) decrease in VAS scale, from 5.5 to 3.5 on a 10‐point labeled magnitude scale. The results suggest the astringency of the red wine affected the perception of bitter in the Brussels sprout. Some possible mechanisms are discussed.
Practical applications
This report reveals a possible insight into how bitterness is perceived in humans. By using astringency to affect salivary proteins, we suggest they may play a role in the detection of bitterness. This may be by helping to transport bitterness compounds to the taste bud receptors or a separate mechanism. Potentially this also opens up new ways to block bitterness.
Background: The prevalence of excessive daytime sleepiness (EDS) is high among college and university students. EDS has been associated with poor concentration and forgetfulness that affect poor academic performance. Objective: This study aimed to evaluate the effect of EDS on academic performance among undergraduate dental students at the School of Dental Sciences in Universiti Sains Malaysia. Materials and Methods: A cross-sectional study involving 198 students of year two through year five were selected. Subjects were asked to complete a guided questionnaire which consists of socio-demographic profiles and Epworth Sleepiness Scale (ESS). Data were analyzed and presented as percentages of occurrence. Chi-square test and multiple regression analysis were performed to assess the association between ESS score and end of year examination results as a measure of students’ academic performance as well as other potential confounders—gender, body mass index (BMI) and ethnicity. Statistical significance was set at p<0.05. Results: The prevalence of EDS was 45% with students having mild, moderate and severe sleepiness were 38.4%, 5.5% and 1.5%, respectively. EDS was more common in males (51.9%) than females (43.2%). There was no significant association between ESS score and end of year results for each year (p>0.05). Similarly, BMI, gender and ethnicity also were not significantly associated with sleepiness. Conclusion: The high prevalence of EDS among dental students is a call for concern as it may affect their clinical practice and their mental and health wellbeing.
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