Have you ever thought why wine with your favorite cheese (or other fatty foods) tastes even better? A recent small study provides an answer.

It turned out that the fatty molecules of food interact in our mouth with grape polyfenols, tannins, that are responsible for the bitterness and astringency of red wines. As a result of this interaction, tannins are less available to bind to saliva proteins and we experience more soft and fruity taste, instead of the dry and puckering mouthfeeling.

To come to this conclusion, the researchers used a spoonful of different vegetables oils, such as rapeseed, grapeseed and olive oil. Among these oils, olive oil had the greatest effect, causing the tannins to be perceived as fruity instead of astringent.

Curious? HERE is the source

Tatsiana Haponava, PhD

a certified nutrition coach, educator and researcher with a PhD degree

On my website you can find the latest scientific findings related to lifestyle and its influence on your brain health.

This reliable information is written in a compact and easy to understand way.

I hope that you’ll get motivated by my articles and will apply information in your day-to-day life to help your brain work better, to feel yourself better and to slow down your brain aging!

Did you know that
Want notifications?
error: Content is protected !!