THE BITTER CARE: phytochemicals from bitter food plants active on taste perception and nociception

Bitter plants used in traditional cooking are often used both as food and as medicines. In fact bitter phytochemicals active on gustative T2Rs and TRPs receptors has some negative but very often also positive effects on health. The knowledge about their structure and their pharmacology is therefore important to unravel the potential of these plants and the importance of a moderate bitter taste profile for a healthy diet. The lecture will describe our research approach to bitter compounds in food plants as Ruta graveolens and Moringa oleifera and their potential in medicine and nutrition.