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PubMedDate not supplied

Bitter rain.

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Abnormalities, Radiation-Induced↗
PubMedDate not supplied

Bitter pills.

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Aftercare↗
PubMed1998

Bitter-sweet solutions for malaria: exploring natural remedies from the past.

This paper explores "a wonderful cure" for malaria used successfully by Robert Talbor, an apothecary's apprentice in the English marshes, to treat Essex smugglers and European Royalty in the seventeenth century. The basis of this cure is identified as "quinquina" from the bark of the South American Cinchona tree. The story of Robert Talbor and his secret remedy for malaria opens up a set of intriguing questions about the early history of "quinquina", the subsequent development of quinine, the use of higher plants for antimalarial drugs, including the Chinese plant Artemisia annua L., and the value of unlocking the secrets of the past in our search for strategies to control malaria.

Antimalarials↗
PubMedDate not supplied

A bitter pill.

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Attitude to Health↗
PubMed2000

Food acceptance and genetic variation in taste.

OBJECTIVE: To determine if individuals who taste 6-n-propylthiouracil (PROP), one marker of genetic variation in taste, as exceptionally bitter can also perceive sugars as sweeter, other bitters as more intense, and dietary fats as more creamy and/or viscous than do individuals who taste PROP as weakly bitter. This study examined the association between genetic variation in taste and acceptance for sweet, high-fat, and bitter foods and beverages. DESIGN: Genetic variation was measured by perceived bitterness of PROP (influenced by genetic, hormonal, and pathologic factors) and density of fungiform papillae on the anterior portion of the tongue (influenced primarily by genetic factors). Four sweet, 3 fat, and 3 bitter groups were derived from principal components analyses of questionnaire items. SUBJECTS: Convenience sample of healthy adults (24 women, 22 men; mean age +/- standard deviation = 21 +/- 6 years) who did not report high dietary restraint. STATISTICAL ANALYSES: Pearson product moment correlations between genetic taste measures and food and beverage groups. RESULTS: The sample showed diversity in genetic taste measures: perceived bitterness of 0.0032 mol/L PROP ranged from "weak" to well above "very strong"; fungiform papillae densities ranged from 33 to 156 papillae per square centimeter. Distribution of perceived bitterness of PROP and fungiform papillae density differed in women and men. The association between genetic taste measures and acceptance of sweet and high-fat groups differed in women and men. In women, liking of sweet and high-fat food and beverage groups decreased with increasing perceived bitterness of PROP. In men, liking of these foods and beverages increased but with increasing papillae densities. Genetic taste measures were not associated with a dislike of bitter food and beverage groups. APPLICATIONS: The influence of genetic variation in taste on food intake depends on how perceptible sweet, fat, or bitter components are in foods and beverages, as well as the value of sensory factors vs other factors (e.g., health, convenience) on personal dietary choices. Female supertasters of PROP bitterness may avoid high-fat or sweet foods because these oral sensations are too intense and thus less pleasant. Supertasters may taste more bitterness in vegetables but still enjoy eating them because of their healthfulness and because condiments (especially those that are salt based) can block bitterness.

Adolescent↗
PubMed2001

Equilibrium between basic nitrogen compounds in lupin seeds with differentiated alkaloid content.

The results of studies on the content of the nitrogen basic compounds, viz. quinolizidine alkaloids, biogenic polyamines and basic amino acids in lupin seeds are presented. The investigations concerned three lupin species (Lupinus angustifolius L., Lupinus albus L. and Lupinus luteus L.) and 10 bitter and sweet cultivated varieties. Content of quinolizidine alkaloids in L. angustifolus ranged from 11.4 to 19.6 microg mg(-1) dw (bitter cultivars), from 0.18 to 0.47 microg mg(-1) dw (sweet), in L. albus from 0.58 microg mg(-1) dw (sweet) to 29.6 microg mg(-1) dw (bitter) and in L. luteus from 0.59 (sweet) to 14.7 microg mg(-1) dw (bitter). Total biogenic polyamine content ranged in L. angustifolius from 2,773.9 to 3,180.2 pmol mg(-1) dw (bitter) and from 315.0 to 599.0 pmol mg(-1) dw (sweet), in L. albus from 432.6 pmol mg(-1) dw (sweet) to 1,832.0 pmol mg(-1) dw (bitter) and in L. luteus from 506.9 pmol mg(-1) dw (sweet) to 2,091.8 pmol mg(-1) dw (bitter). Total basic amino acids varied in L. angustifolus from 1,034.3 to 1,704.6 pmol mg(-1) dw (bitter) and from 1,761.9 to 2,101.9 pmol mg(-1) dw (sweet), in L. albus from 696.9 pmol mg(-1) dw (bitter) to 1,269.2 pmol mg(-1) dw (sweet) and in L. luteus from 927.6 pmol mg(-1) dw (bitter) to 1,598.3 pmol mg(-1) dw (sweet). We found a close dependence between alkaloid content and level of biogenic polyamines and basic amino acids in all three lupin species tested. All bitter lupin seeds also contain high level of biogenic polyamines but a low content of basic amino acids. The reverse relationship in sweet lupin seeds was found. The findings demonstrate that lupin nitrogen basic compounds are in steady equilibrium and that change of content in one compound leads to corresponding change in the content of another.

Alkaloids↗