Potential "taste enhancers" for cough expectorant identified


A bitter taste not only discourages consumers from eating certain foods. It also often makes it difficult to take medications. A team led by Veronika Somoza, Deputy Chair of the Department of Physiological Chemistry at the Faculty of Chemistry at the University of Vienna and director of the LSB, has now optimized a cell-based methodology that can identify substances that modulate bitter taste. The initial results indicate that natural plant compounds such as hesperidin, found in citrus fruits, reduce the bitter taste of a well-established expectorant (guaifenesin). The drug helps to cough out phlegm from the airways.

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