Phytochemicals and Inflammation: Is Bitter Better?

Dragoș, Dorin; Petran, Mădălina; Gradinaru, Teodora-Cristiana; Gîlcă, Marilena

doi:10.3390/plants11212991

Cited by 13 publications

(22 citation statements)

References 65 publications

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“…23 However, some findings revealed bitter phytocompounds have a higher probability of exerting health benefits. 24 In the study, M7 and M9 obtained highest preference for bitterness and M7 obtained highest preference to astringency (Table 2) (Figure 1). Consumers much prefer for those samples which having less bitterness and astringency.…”

Section: Sensory Properties Of Selected Herbal Tea Infusionsmentioning

confidence: 78%

Production and Quality Evaluation of Herbal Tea Mixtures from Phyllanthus Debilis, Osbeckia octandra, and Artrocarpus heterophyllus Leaves

I. Dias,

J. Marapana,

S.K. Rathnayaka

2023

Sumat. Med. J.

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Abstract. Introduction: This study investigated the acceptability and quality of herbal tea mixtures prepared using Phyllanthus debilis, Osbeckia octandra, and Artrocarpus heterophyllus leaves powders in different proportions. Preference for different sensory attributes of tea samples was evaluated using thirty untrained panelists. Proximate composition, tea quality parameters, and microbial counts of tea samples were evaluated as per AOAC and ISO standard methods. The amount of major and trace minerals was evaluated using atomic absorption spectrophotometer. Results revealed that dark-colored samples were much preferred by the consumers. A significant positive correlation (r=0.920) showed among redness (a*) of teas and color preference. Yet, the overall preference was reduced in more bitter and astringent samples. Overall acceptability scores highest for A. heterophyllus tea (M9), yet the color preference was highest in P. debilis tea (M8) and mix of P. debilis and O. octandra (M4). The tea samples were rich in nutrients, yet crude fiber and moisture contents exceed the required maximum limits. Heavy metal concentrations and microbial counts lay within the standard limits. This study showed mixing herbs can enhance the acceptability and quality of herbal infusions. With such optimizations, these novel tea mixtures can thrive commercially in the tea market. Keywords: Herbal tea, Quality parameters, Sensory attributes

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Section: Sensory Properties Of Selected Herbal Tea Infusionsmentioning

confidence: 78%

Production and Quality Evaluation of Herbal Tea Mixtures from Phyllanthus Debilis, Osbeckia octandra, and Artrocarpus heterophyllus Leaves

I. Dias,

J. Marapana,

S.K. Rathnayaka

2023

Sumat. Med. J.

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“…With regard to the MD, the fact that a “good” olive oil should be bitter and pungent represents an adequate tasty example: such attributes have long been traditionally used as quality markers, but this has only recently been demonstrated at a molecular level [ 93 ]. Moreover, recent studies have demonstrated that bitter and pungent phytochemicals have a higher probability of exerting anti-inflammatory effects than other secondary metabolites [ 94 ].…”

Section: Resultsmentioning

confidence: 99%

Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece

et al. 2023

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The current study reports an ethnobotanical field investigation of traditionally gathered and consumed wild greens (Chorta) in one of the five so-called Blue Zones in the world: Ikaria Isle, Greece. Through 31 semi-structured interviews, a total of 56 wild green plants were documented along with their culinary uses, linguistic labels, and locally perceived tastes. Most of the gathered greens were described as bitter and associated with members of Asteraceae and Brassicaceae botanical families (31%), while among the top-quoted wild greens, species belonging to these two plant families accounted for 50% of the wild vegetables, which were consumed mostly cooked. Cross-cultural comparison with foraging in other areas of the central-eastern Mediterranean and the Near East demonstrated a remarkable overlapping of Ikarian greens with Cretan and Sicilian, as well as in the prevalence of bitter-tasting botanical genera. Important differences with other wild greens-related food heritage were found, most notably with the Armenian and Kurdish ones, which do not commonly feature many bitter greens. The proven role of extra-oral bitter taste receptors in the modulation of gastric emptying, glucose absorption and crosstalk with microbiota opens new ways of looking at these differences, in particular with regard to possible health implications. The present study is also an important attempt to preserve and document the bio-cultural gastronomic heritage of Chorta as a quintessential part of the Mediterranean diet. The study recommends that nutritionists, food scientists, and historians, as well as policymakers and practitioners, pay the required attention to traditional rural dietary systems as models of sustainable health.

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“…Although the mechanisms and biological significance of TAS2Rs-induced anti-inflammatory effects have not been well studied in a clinical context yet, there is growing evidence for their essential role in controlling inflammatory processes, as indicated by a recently published meta-analysis of the antiinflammatory potential of bitter tasting phytochemicals. 79 Journal of Agricultural and Food Chemistry ■ ASSOCIATED CONTENT * sı Supporting Information…”

Section: ■ Discussionmentioning

confidence: 99%

Human Gingival Fibroblasts as a Novel Cell Model Describing the Association between Bitter Taste Thresholds and Interleukin-6 Release

Tiroch

Dunkel

Sterneder

et al. 2023

J. Agric. Food Chem.

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Human gingival fibroblast cells (HGF-1 cells) present an important cell model to investigate the gingiva's response to inflammatory stimuli such as lipopolysaccharides from Porphyromonas gingivalis (Pg-LPS). Recently, we demonstrated transresveratrol to repress the Pg-LPS evoked release of the pro-inflammatory cytokine interleukin−6 (IL-6) via involvement of bitter taste sensing receptor TAS2R50 in HGF-1 cells. Since HGF-1 cells express most of the known 25 TAS2Rs, we hypothesized an association between a compound's bitter taste threshold and its repressing effect on the Pg-LPS evoked IL-6 release by HGF-1 cells. To verify our hypothesis, 11 compounds were selected from the chemical bitter space and subjected to the HGF-1 cell assay, spanning a concentration range between 0.1 μM and 50 mM. In the first set of experiments, the specific role of TAS2R50 was excluded by results from structurally diverse TAS2R agonists and antagonists and by means of a molecular docking approach. In the second set of experiments, the HGF-1 cell response was used to establish a linear association between a compound's effective concentration to repress the Pg-LPS evoked IL-6 release by 25% and its bitter taste threshold concentration published in the literature. The Pearson correlation coefficient revealed for this linear association was R 2 = 0.60 (p < 0.01), exceeding respective data for the test compounds from a well-established native cell model, the HGT-1 cells, with R 2 = 0.153 (p = 0.263). In conclusion, we provide a predictive model for bitter tasting compounds with a potential to act as anti-inflammatory substances.

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Phytochemicals and Inflammation: Is Bitter Better?

Cited by 13 publications

References 65 publications

Production and Quality Evaluation of Herbal Tea Mixtures from Phyllanthus Debilis, Osbeckia octandra, and Artrocarpus heterophyllus Leaves

Production and Quality Evaluation of Herbal Tea Mixtures from Phyllanthus Debilis, Osbeckia octandra, and Artrocarpus heterophyllus Leaves

Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece

Human Gingival Fibroblasts as a Novel Cell Model Describing the Association between Bitter Taste Thresholds and Interleukin-6 Release

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