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One is from the actual taste that we're familiar with, the taste on our tongue and in our mouth and the sensations that make us go, "Mm," or, "Ugh," or, "Eh." The yum, yuck, meh responses as I referred to them earlier
Microsomes, lysosomes , and the bacterial cell wall can all be harmed by the interaction of flavonoids with bacterial DNA
As someone who does not handle injuries well I am more willing to take some risk if it means getting back to activity sooner but at this time really would like to see more rigorous research on these compounds for both efficacy and safety
10.1016/j.foodchem.2011.11.048 359
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