PDF(Pubmed)
Abstract：
The function of the sense of taste is usually confined to the ability to perceive the flavor of food to assess and use the nutrients necessary for healthy survival and to discard those that may be harmful, toxic, or unpleasant. It is almost unanimously agreed that the perception of bitter taste prevents the consumption of toxins from plants, decaying foods, and drugs. Forty years ago, while practicing medicine in a rural area of the Colombian Amazon, I had an unexpected encounter with the Inga Indians. I faced the challenge of accepting that their traditional medicine was effective and that the medicinal plants they used had a real therapeutic effect. Wanting to follow a process of learning about medicinal plants on their terms, I found that, for them, the taste of plants is a primary and fundamental key to understanding their functioning. One of the most exciting results was discovering the therapeutic value of bitter plants. The present review aims to understand whether there is any scientific support for this hypothesis from the traditional world. Can the taste of plants explain their possible therapeutic benefit? In the last 20 years, we have made novel advances in the knowledge of the physiology of taste. Our purpose will be to explore these scientific advances to determine if the bitter taste of medicinal plants benefits human health.
摘要：
味觉的功能通常仅限于感知食物风味的能力，以评估和使用健康生存所需的营养素，并丢弃可能有害的营养素，有毒,或者不愉快。几乎一致认为，苦味的感觉可以防止植物中毒素的消耗，腐烂的食物，和毒品。四十年前,在哥伦比亚亚马逊河的农村地区行医时，我与Inga印第安人有一次意想不到的相遇。我面临的挑战是接受他们的传统医学是有效的，他们使用的药用植物具有真正的治疗效果。想要按照他们的条件学习药用植物的过程，我发现,对他们来说,植物的味道是了解其功能的主要和基本的关键。最令人兴奋的结果之一是发现了苦味植物的治疗价值。本评论旨在了解传统世界对这一假设是否有任何科学支持。植物的味道能解释它们可能的治疗益处吗？在过去的20年里，我们在味觉生理学知识方面取得了新的进展。我们的目的是探索这些科学进步，以确定药用植物的苦味是否有益于人类健康。
