Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids

Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids

Abstract Extra-virgin olive oil (EVOO) is a critical component of the Mediterranean diet, which has been found beneficial to human health. Bitterness is often positively associated with the presence of phenolic compounds in EVOO. There are twenty-five bitter taste receptors (TAS2Rs) in humans, each...

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Autores principales: Meng Cui, Bohan Chen, Keman Xu, Aimilia Rigakou, Panagiotis Diamantakos, Eleni Melliou, Diomedes E. Logothetis, Prokopios Magiatis
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
Materias:
Medicine
R
Science
Q
Acceso en línea:https://doaj.org/article/ec61e152e60d40f7bf6b60a8bc28393d
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