BitterDB id=800 , Natural Detailed experimental validation described in the associated resource.
References for the compound bitterness
Resource
Comment
[1]
Roland WS, Vincken JP, Gouka RJ, van Buren L, Gruppen H, et al. (2011). Soy isoflavones and other isoflavonoids activate the human bitter taste receptors hTAS2R14 and hTAS2R39. J Agric Food Chem 59(21): 11764-71. PubMed 21942422
Roland W. S. U. et al. Soy Isoflavones and Other Isoflavonoids Activate the Human Bitter Taste Receptors hTAS2R14 and hTAS2R39, Journal of Agricultural and Food Chemistry, 2011, 59 (21), 11764-11771 PubMed 21942422
[5]
Roland W. S. U. et al. Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39, J. Agric. Food Chem., 2013, 61, 44, 10454–10466 PubMed 24117141
[6]
Li L. et al. A comprehensive review of the metabolism of citrus flavonoids and their binding to bitter taste receptors, Comprehensive Reviews in Food Science and Food Safety, 2023, 22(3), 1763-1793 PubMed 36871162
[7]
Lang T. et al. Activation Profile of TAS2R2, the 26th Human Bitter Taste Receptor, Molecular Nutrition & Food Research, 2023, 67(11) PubMed 36929150
[8]
Karolkowski A. et al. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review, Molecules, 2023, 28(8), 3298 PubMed 37110532
hTas2r14
mTas2r105