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taste displaced |
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Written by NewScientist
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For tastier food, just add bacteria
NewScientist (14 Nov 2008) — Gargling, sucking and spitting are the unsavoury actions that serious wine lovers say a proper tasting demands. But the full complexity of taste may come from something even more distasteful: mouth bugs. These bacteria help give us the rich flavours of wine, onions and peppers.
It has long been known that smell plays a big part in the perception of flavour, and Christian Starkenmann and his team at Firmenich, a flavour company in Geneva, Switzerland, had previously found that saliva can turn odourless sulphur-containing compounds from fruit and vegetables into aromatic chemicals called thiols. Now they have shown that bacteria in saliva are responsible.
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dementia defense |
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Written by ScienceDaily
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How Red Wine Compounds Fight Alzheimer's Disease
ScienceDaily (23 Nov 2008) — Scientists call it the "French paradox" — a society that, despite consuming food high in cholesterol and saturated fats, has long had low death rates from heart disease. Research has suggested it is the red wine consumed with all that fatty food that may be beneficial — and not only for cardiovascular health but in warding off certain tumors and even Alzheimer's disease.
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