We are pleased to announce our next Lunchtime Seminar showcasing ‘The role of dietary isothiocyanates in human health and flavour perception’ presented by Dr Luke Bell, Lecturer in Temperate Horticulture, School of Agriculture, Policy & Development. The seminar will take place Friday 10th June at 13.00 – 14.00.
Isothiocyanates are produced by the cabbage family of plants and are common in our diets. Recent research has shown that these compounds may have significant benefits for human health and help prevent and treat some chronic diseases. Isothiocyanates can be very bitter or pungent, and many people don’t like to eat vegetables like broccoli, which are rich in these health-beneficial compounds. My research has studied salad rocket and how plant and human genetics interact to produce perceptions of flavour. Our bitter taste receptor genotype strongly influences our ability to perceive aromas (not just tastes) found in rocket leaves, and metabolic genotypes may determine the level of health benefit a person receives by consuming these vegetables.