Scientists from the University of North Carolina investigated how the body reacts to bitter compounds in coffee, according to Popular Science. The findings were published in the journal Nature Structure & Molecular Biology.
The researchers used a method in which molecules are frozen and photographed in extremely high detail.
This allowed them to observe how the body’s taste receptors respond to substances such as caffeine.
The study focused particularly on the receptor TAS2R43, which is one of the body’s many receptors responsible for detecting bitter tastes.
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Found in several parts of the body
According to the researchers, bitter taste receptors are not only found on the tongue. They are also present in areas such as the intestines, skin, and airways.
The scientists believe these receptors help the body detect harmful substances and bacteria. As a result, they may play a role in both the immune system and digestion.
The study also compared different receptors to understand why some substances are perceived as more bitter than others.
Could be used in medicine
The researchers believe the findings could influence the development of both food products and medicines.
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According to co-author Yoojoong Kim, the study now shows exactly how the receptor detects bitter molecules in coffee.
At the same time, the findings provide a better understanding of why coffee often leaves a bitter taste, even when its aroma is smooth and rich.
Sources: Popular Science and Nature Structure & Molecular Biology.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.