Bitter Foods are Sometimes Better

Abstract

The instinct of every human being is naturally inclined towards the consumption of sweet-tasting foods neglecting the fact that foods that taste bitter are better consumed sometimes. The bitter components of some foods are of immense medicinal value; hence, this is a review of some bitter foods, their bitter components and possible medicinal values. HINARI, Scopus and Goole scholar were accessed in this study. All the bitter foods compiled are plant foods and they include: cruciferous vegetables; chicory; chard; artichokes, asparagus, lettuce; bitter leaf; coffee; cocoa powder; ginger; bitter melon; cucumber; olives; charyotes and clove basil. The main bitter components of these foods are: glucosinolates; sesquiterpene lactones (lactucin and lactucopicrin); flavonoids (myricetin, naringenin, kaempferol, apigenin, cynarin); furostanol saponin and other phenolic compounds such as chlorogenic acids (hydroxycinnamic acid and quinnic acid); theobromine (methylxanthines); gingerol/ shogaol; cucurbitacin and oleuropein. These have been reported to be bioactive and exert the following effects: anti-parasitic; antimicrobial; antibacterial; antioxidant, anti-inflammatory; anti-diabetic; hypolipidemic; anti-cancer; protect against toxicity; neuro-protective; anti-depression; anti-anxiety; anti-hypertension; anti-obesity, anti-allergy; anti-nausea, anti-arthritis; anti-viral, analgesic; anti-pyretic; anti-ulcer; gastro-protective; sedative and fertility enhancer. Consumption of these bitter foods may therefore be an effective measure towards improving public health globally since prevention is always better than cure.