Bitter plants used in traditional cooking are often used both as food and as medicines. In fact bitter phytochemicals active on gustative T2Rs and TRPs receptors has some negative but very often also positive effects on health. The knowledge about their structure and their pharmacology is therefore important to unravel the potential of these plants and the importance of a moderate bitter taste profile for a healthy diet. The lecture will describe our research approach to bitter compounds in food plants as Ruta graveolens and Moringa oleifera and their potential in medicine and nutrition.
|Titolo:||THE BITTER CARE: phytochemicals from bitter food plants active on taste perception and nociception|
|Data di pubblicazione:||1-mag-2014|
|Parole Chiave:||bitter taste ; taste receptors ; natural compounds|
|Settore Scientifico Disciplinare:||Settore CHIM/06 - Chimica Organica|
|Enti collegati al convegno:||Ministero degli Affari Esteri; EXPO 2015 Milano|
|Citazione:||THE BITTER CARE: phytochemicals from bitter food plants active on taste perception and nociception / A. Bassoli. ((Intervento presentato al convegno Traditional functional food for human health and spirit tenutosi a EWHA University, Seoul (KR) nel 2014.|
|Appare nelle tipologie:||14 - Intervento a convegno non pubblicato|