At the feast of flavors we are not all equal

2006/12/25 Rementeria Argote, Nagore - Elhuyar Zientziaren Komunikazioa

• Eboluzioa
• Genetika
• Anatomia/Fisiologia
• Osasuna

Although melodies and family members are very healthy, some seem to be bitter. Well, researchers have linked this bitter feeling to evolution.

On Christmas Eve it is tradition to eat berza, for example. But he doesn't like everyone. Those of the cabbage and cabbage family (broccoli, cauliflower, Brussels sprouts...) are yellow, yellow and have a rather strong flavor. It seems that there are people who have more taste buds than normal, so they receive more flavors. Therefore, they do not like foods of strong and penetrating flavor, such as cabbages.

But there is another reason not to endure the bitter taste of cabbage. It seems that in human evolution taste adapted to avoid a risk: thyroid problems. The fox (and relatives) contains compounds called glucosinolates. Glucosinolates, on the one hand, help prevent cancer, but on the other, they can hinder the arrival of iodine to the pull. This can cause thyroid problems.

Thyroid problems are more common in populations away from the sea, as the sea is a source of iodine, which in its day were more severe. It seems that those who did not like cabbage had an advantage over these problems (since they consumed less glucosaminates in the diet). It is said that behind this displeasure there is a variant of a receptor: for people with sensitive variety, cabbage is more bitter than for the rest. Therefore, it is no wonder that you do not like it.

Pleasure of taste

We all take different flavors of food.

When we get the taste of a meal, all people are different. Taste is a complex system, and the truth is that there is still something to investigate. However, as discussed at the beginning, the combination of flavors that we take in a food is collected by the taste buds of the tongue, and the number of papillae that each has has much to do with the intensity of the taste it receives.

It seems that one in four people has more porridge than usual, so the flavors feel stronger than others, while another has less porridge than normal and receives the weaker flavors; the other two feel the flavors with intermediate intensity, neither too strong nor too weak.

To detect flavors, smell is almost essential: the smell that reaches the nose inside the mouth gives flavor to food.

However, its current state also influences taste. For example, a person who has his nose closed by stripes can hardly taste who he eats. And to take flavor, smell has a lot to say. When you bring food to your mouth it smells, but it is not the smell that most influences the taste of the outside, but the one that chewing comes to the nose up the throat.

Nasal and tongue receptors transmit the taste signal to the brain, which feels once identified.

At the same time, if the taste likes, the brain's pleasure zone is activated. The food we like is a pleasure, but that pleasure is not constant. When the taste is the same or similar, the brain gets bored and the sign of pleasure weakens. But it is revitalized when it changes flavor. That is why, in such copious meals and dinners as those of these days, even full of cencerros, when the dessert arrives… umm, this is a pleasure!