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Medicinal Chemistry of Plant Naturals as Agonists/Antagonists for Taste Receptors

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Taste and Smell

Part of the book series: Topics in Medicinal Chemistry ((TMC,volume 23))

Abstract

The study of natural compounds that affect the perception of sweet or bitter tastes has a rich history. Coupled to this history is the recent discovery of the sweet and bitter taste receptors allowing for modern biological techniques to be used in taste research. Natural high potency sweeteners from stevia (Stevia rebaudiana) and monk fruit (Siraitia grosvenorii) have recently come to market, and several natural compounds find use as flavors to alter the perception of sweetness or bitterness. This chapter reviews these substances and several other natural products that alter the perception of bitterness or sweetness.

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Authors and Affiliations

  1. Tate and Lyle PLC, Hoffman Estates, IL, 60192, USA

    Joshua N. Fletcher

  2. College of Pharmacy, The Ohio State University, Columbus, OH, 43210, USA

    Li Pan & A. Douglas Kinghorn

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  1. Joshua N. Fletcher
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  2. Li Pan
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  3. A. Douglas Kinghorn
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Correspondence to Joshua N. Fletcher .

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  1. Deutsche Forschungsanstalt fuer Lebensmittelchemie, Leibniz Institut, Freising, Germany

    Dietmar Krautwurst

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Fletcher, J.N., Pan, L., Kinghorn, A.D. (2014). Medicinal Chemistry of Plant Naturals as Agonists/Antagonists for Taste Receptors. In: Krautwurst, D. (eds) Taste and Smell. Topics in Medicinal Chemistry, vol 23. Springer, Cham. https://doi.org/10.1007/7355_2014_81

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