Bitterstoffe

Bitterstoffe are natural chemical compounds found in plants that produce a bitter taste. They are a diverse group of plant secondary metabolites and play a major role in plant defense against herbivores and pathogens. Bitter substances occur in roots, stems, leaves, fruits and seeds across many plant families.

Chemically they include alkaloids such as caffeine and quinine, glycosides, terpenoids (for example amarogentin from Gentiana species), and various polyphenols. Some bitter compounds are among the strongest tastants known, and individual substances can vary greatly in their intensity and aroma as well as their biological effects. Notable examples include amarogentin, gentian bitter compounds, and bitter flavonoids such as naringin in citrus.

In humans, bitterness is detected by taste receptors of the TAS2R family. Humans possess roughly 25 functional bitter receptors, and genetic variation leads to differences in sensitivity to particular bitter compounds. Beyond aversion, bitterness can stimulate digestive processes by promoting saliva and gastric secretions and can influence appetite and food choices.

Bitterstoffe have widespread culinary and traditional medicinal uses. They are employed to flavor beverages and foods, as in bitter liqueurs and bitter greens, and are valued for balancing sweetness in dishes. In medicine and pharmacology, many bitter compounds exhibit biological activities, including antimicrobial, anti-inflammatory and metabolic effects; quinine and berberine are among the best known examples.

Overall, bitter compounds reflect an important interface between plant chemistry, sensory biology and human culture.