Bitterness

Bitterness is of interest to those studying evolution, as well as to various health researchers as a large number of naturally-occurring bitter compounds are known to be toxic. The ability to detect bitter-tasting, toxic compounds at low thresholds is thought to serve an important protective function. Plant leaves often contain toxic compounds, and among leaf-eating primates there is a tendency to prefer immature leaves, which tend to be higher in protein and lower in fiber and toxins than mature leaves. Among humans, various food processing techniques are used worldwide to detoxify otherwise inedible foods and make them palatable. The use of fire, changes in diet, and avoidance of toxins has allowed for several loss-of-function mutations that have resulted in a reduced sensory capacity for bitterness in humans compared to other species.