చేదు: కూర్పుల మధ్య తేడాలు

==ఇష్టమైనది==

చేదు రుచి గల ఆహార పదార్థాలను కొందరు ఇష్టంగా భుజిస్తారు. ఆరోగ్య సంరక్షణ కొరకు కొందరు చేదు రుచి గల ఆహార పదార్థాలను [[ఆహారం]]గా తీసుకుంటారు.

 

Bitterness is of interest to those who study [[evolution]], as well as various health researchers<ref name="textbookofmedicalphysiology8thed" /><ref name="psychologyofeating&drinking">Logue, A.W. (1986) ''The Psychology of Eating and Drinking''. New York: W.H. Freeman & Co.</ref> since a large number of natural bitter compounds are known to be toxic. The ability to detect bitter-tasting, toxic compounds at low thresholds is considered to provide an important protective function.<ref name="textbookofmedicalphysiology8thed" /><ref name= psychologyofeating&drinking/><ref>{{cite journal |author=Glendinning, J. I. |title=Is the bitter rejection response always adaptive? |journal=Physiol Behav |volume=56 |year=1994 |pages=1217–1227|doi=10.1016/0031-9384(94)90369-7 |pmid=7878094 |issue=6 }}</ref> Plant leaves often contain toxic compounds, yet even amongst [[leaf-eating]] primates, there is a tendency to prefer immature leaves, which tend to be higher in protein and lower in fiber and poisons than mature leaves.<ref name=" encylopediahumanevolution">Jones, S., Martin, R., & Pilbeam, D. (1994) ''The Cambridge Encyclopedia of Human Evolution''. Cambridge: Cambridge University Press</ref> Amongst humans, various [[food processing]] techniques are used worldwide to detoxify otherwise inedible foods and make them palatable.<ref>Johns, T. (1990). ''With Bitter Herbs They Shall Eat It: Chemical ecology and the origins of human diet and medicine''. Tucson: University of Arizona Press</ref>