Polyphenols and the Mediterranean Diet by Manel Issaoui & Amélia Martins Delgado & Candela Iommi & Nadia Chammem

Author:Manel Issaoui & Amélia Martins Delgado & Candela Iommi & Nadia Chammem
Language: eng
Format: epub
ISBN: 9783030411343
Publisher: Springer International Publishing

(f)Isoflavones sub-class. Good examples are mainly genistein and daidzein, responsible for the bitter and the astringency taste of soybeans.

(g)Sub-category of limonoid aglycones. Limonin and nomilin are phenols that may confer bitterness to grapefruits.

(h)Finally, organosulfur compounds are responsible for the bitter taste of cabbage, brussels sprouts, cauliflower, turnip (or swede, broccoli, collards, kale, mustard greens, brussels sprouts, etc. Also, garlic and onion contribute with cysteine sulfoxides of four types: alliin, methiin, propiin, and isoalliin. Onions are especially rich in isoallin, whereas garlic is rich in alliin (Batchu et al. 2013). According to the same authors, organosulfur compounds decrease ROS levels by inhibiting ROS generating system.

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