Genetic Markers, Taste Responses, and Food Preferences

摘要

Genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) has been linked with reduced acceptance of other bitter compounds and a dislike of some bitter foods. PROP tasters and "supertasters" were more likely to dislike black coffee, grapefruit juice, green tea, Brussels sprouts and some salad greens. Antioxidant phytochemicals such as flavonoids in citrus fruit, polyphenols in tea and red wine, glucosinolates in cruciferous vegetables, and isoflavones in soy products are almost always bitter. Many of these chemoprotective compounds have been linked to reduced risk of cancer and coronary heart disease. Consumer acceptance of these beneficial phytochemicals may be influenced by genetic taste factors.