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      Bitter taste, phytonutrients, and the consumer: a review

      1 , 1
      The American Journal of Clinical Nutrition
      Oxford University Press (OUP)

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          Abstract

          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.

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          Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine.

          The "French paradox" (apparent compatibility of a high fat diet with a low incidence of coronary atherosclerosis) has been attributed to the regular drinking of red wine. However, the alcohol content of wine may not be the sole explanation for this protection. Red wine also contains phenolic compounds, and the antioxidant properties of these may have an important role. In in-vitro studies with phenolic substances in red wine and normal human low-density lipoprotein (LDL) we found that red wine inhibits the copper-catalysed oxidation of LDL. Wine diluted 1000-fold containing 10 mumol/L total phenolics inhibited LDL oxidation significantly more than alpha-tocopherol. Our findings show that the non-alcoholic components of red wine have potent antioxidant properties toward oxidation of human LDL.
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            Author and article information

            Journal
            The American Journal of Clinical Nutrition
            Oxford University Press (OUP)
            0002-9165
            1938-3207
            December 2000
            December 01 2000
            December 2000
            December 01 2000
            : 72
            : 6
            : 1424-1435
            Affiliations
            [1 ]From the Nutritional Sciences Program, School of Public Health and Community Medicine, University of Washington, Seattle, and the Fred Hutchinson Cancer Research Center, Seattle.
            Article
            10.1093/ajcn/72.6.1424
            11101467
            8af29009-4314-494a-8d01-011f9e68c945
            © 2000
            History

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