Summary:
Polyphenols, of which 8,000 have been identified, are powerful compounds commonly found in fruit, vegetables, and beverages such as tea and coffee. Polyphenols are known to offer a wide range of health benefits to the immune and cardiovascular system, and reducing inflammation. Research also shows that they are associated with improved blood pressure, hormone secretion, blood glucose levels and cognitive health. Yet, their mechanisms of action are poorly understood. This study attempts to understand how polyphenols intract with sensory receptors in the gastro-intestinal tract (GIT), and how this interaction may influence metabolic pathways and promote the wide array of health benefits. Polyphenols are broken down by intestinal bacteria, and it is currently understood that the ingestion of polyphenols can alter the composition of the gut microflora, which then impacts the production of metabolites in the colon. It is this action that is thought to be responsible for the anti-inflammatory, immune and cardiovascular supportive benefits, however historically has been hard to measure. Sensory nutrition, which is a relatively new area of research, focuses on the interaction between food or beverages, the brain, and its impact on the behaviour of humans. Sensory receptors are cells located close to nerve endings and are widely distributed in organs such as eyes, ears, and the GIT. Previous research, although limited, has reported that food may contribute to homeostasis via gut-based sensory receptors. Researchers in this study showed that the bitter taste of polyphenols interacts with the GIT and causes a sensation which existed in conjunction with improved blood pressure, which reduces someone’s risk of heart disease. The research also showed that astringent (slightly bitter or acidic) polyphenols interacted with other sensory receptors in the GIT. This study therefore implies that the interaction with polyphenols and sensory receptors in the GIT are responsible for polyphenols’ health benefits and that “sensory stimuli in food can promote homeostasis and pave the way for the development of novel food products aimed at promoting human health.” This paper explores a new area and potentially leads nutrition research in a positive direction, by understanding the health effects of polyphenols and innovative dietary interventions for increasing health outcomes.
Abstract:
Recent studies have demonstrated that the interaction of dietary constituents with taste and olfactory receptors and nociceptors expressed in the oral cavity, nasal cavity and gastrointestinal tract regulate homeostasis through activation of the neuroendocrine system. Polyphenols, of which 8000 have been identified to date, represent the greatest diversity of secondary metabolites in plants, most of which are bitter and some of them astringent. Epidemiological studies have shown that polyphenol intake contributes to maintaining and improving cardiovascular, cognitive and sensory health. However, because polyphenols have very low bioavailability, the mechanisms of their beneficial effects are unknown. In this review, we focused on the taste of polyphenols from the perspective of sensory nutrition, summarized the results of previous studies on their relationship with bioregulation and discussed their future potential.
Article Publication Date: 17/02/2024
DOI: 10.3390/biom14020234
