Not everything that tastes bitter is probably harmful: But why? Study highlights an explanation

A bitter taste often signals potential toxins, but some bitter substances, like certain peptides and amino acids, are nutritious. A study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich explains this paradox. Our sense of taste helps us choose food, with sweet and umami flavors indicating nutritious options, while bitter tastes usually warn of toxins.

However, not all bitter substances are harmful. Molecular biologist Maik Behrens' team found that five of the 25 human bitter taste receptors react to both amino acids and bile acids. These receptors, conserved across species, suggest an evolutionary importance.

Modeling showed that bitter peptides and bile acids have similar shapes within receptor binding pockets, explaining their shared activation. This supports the idea that bitter receptors originally regulated physiological processes, not just toxin detection. This research, funded by the German Research Foundation, reveals new roles for bitter receptors in human health beyond food selection.