ReviewFoods (Basel, Switzerland)2024
Bitter Perception and Effects of Foods Rich in Bitter Compounds on Human Health: A Comprehensive Review.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed.
- Blue-Light Exposure Enhances Productivity, Total Phenolic Content, and Sensory Attributes in Edible Mushrooms: A Multispecies Study.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS.Food chemistry: X · 2026Article
- East-west divergence and metabolic differentiation in celery domestication.Nature communications · 2026Article
- From Pellets to Snacks: Effects of Deep-Frying and Microwave Heating on Polyphenols, Physicochemical Properties and Sensory Profiles of Mushroom-Enriched Snacks.Molecules (Basel, Switzerland) · 2026Article
- Bitter Compounds in Medicinal Food Plants Based on Traditional Chinese Medicine: Analysis and Regulation Strategies from Chemical Structure to Perception Mechanisms.Molecules (Basel, Switzerland) · 2026Review
- From Brewing By-Products to Next-Generation Food Ingredients: Processing, Functionality, Safety, and Industrial Translation.Foods (Basel, Switzerland) · 2026Review
- Medicinal Plants as Biopesticides Against Pests and Diseases of Maize (Plants (Basel, Switzerland) · 2026Review
- Harnessing meat byproducts for health: bioactive peptides to modulate gut microbiota and promote sustainability.Food chemistry: X · 2026Review
- Bitter Compounds as Multifunctional Agents against Diabetes-associated Cognitive Dysfunction: Bridging Metabolic Regulation and Neuroprotection.Mini reviews in medicinal chemistry · 2026Review
- Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis.Foods (Basel, Switzerland) · 2025Article
- Valorization of Olive Leaf Extract via Tailored Liposomal Carriers: Comparative Analysis of Physicochemical Features, Antioxidant Capacity, and Stability.Pharmaceuticals (Basel, Switzerland) · 2025Article
- Article
- Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality.Foods (Basel, Switzerland) · 2025Article
- Case Report: Oral fecal microbiota transplantation in a Mediterranean spur-thighed tortoise (Frontiers in veterinary science · 2025Article
- Bitter taste receptors in the gut-vascular axis: a novel target for immune and metabolic regulation of hypertension.Frontiers in immunology · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Bitter food, because of its unique taste, is not popular with the public, and is even considered to be difficult to swallow. By binding to specific sites of bitter receptors (26 hTAS2Rs), bitter compounds activate the downstream signaling pathways mediated by G protein, which convert chemical signals into electrical signals that are ultimately transmitted to the brain to produce the bitter perception. The intensity of bitterness is mainly determined by the hydrophobic recognition region of bitter receptors. The bitter compounds in foods mainly include alkaloids, polyphenols, terpenoids, amino acids, etc. Foods rich in bitter taste are mostly natural such as beans, nuts, and coffee, etc. Studies have proven that bitter foods have biological activities such as preventing hyperlipidemia, hypertension, hyperglycemia, anti-inflammatory, antitumor, antibacterial, antioxidant, and exhibit neuroprotective effects and other biological activities. The purpose of this review is to explore the bitter perception and the biological activity of bitter compounds, clarify the mechanism of their action on human health, and provide theoretical guidance for the development and application of functional foods.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.