Medicinal chemistry of plant naturals as agonists/antagonists for taste receptors

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.