February 24 is "World Hate Coriander Day"?!
For a long time, people's evaluation of coriander can be described as two extremes: one is that it has a pleasant aroma, and the other is that it is extremely foul-smelling.
I don't know if you've ever heard this saying, whether you love coriander or not is determined by your genes.
By analyzing the chemical composition of coriander leaves, scientists found that there are about 40 kinds of compounds, of which 82% are aldehydes and 17% are alcohols, so aldehyde compounds are the main source of the strong odor of coriander.
A 2012 study suggested that a variant of the receptor "OR6A2" could be one of the reasons people dislike coriander.
People who do not like coriander have a gene called "OR6A2", which is related to olfactory receptors, which is very sensitive to aldehyde compounds, and if there is no mutation in this gene, it will be easier to smell coriander as a bed bug.
The gases released by soaps and bed bugs contain aldehyde compounds. So, that's why some people reject the taste of coriander and think it tastes like bed bugs and soap.
But strictly speaking, as of now, the evidence for this hypothesis is not sufficient. The 2012 study highlighted the role of some genes, specifically "OR6A2.". In fact, this gene is just an ideal hypothesis for odor receptors. The conclusion that "genes determine whether to like coriander or not" builds on the fact that the odor receptor can identify specific aldehydes in coriander that are associated with the "soapy aroma." "There is currently no data on which odors activate the receptor OR6A2." The love and dislike of coriander, the sense of smell, taste and trigeminal nerve may all play a role.
In addition, multiple studies have shown that how humans feel about coriander also depends on the cultural environment. Whether we like coriander or not may have a greater bearing on where we grew up and what we felt and thought when we ate coriander.
In fact, the nutrient content in coriander is not low, the most important ones are vitamin C, dietary fiber, carotene, potassium and so on. As a seasoned vegetable, coriander generally does not undergo high temperature cooking, which can prevent the loss of vitamin C, and the calcium content in coriander is also very high, and there are a variety of volatile oil substances that can stimulate appetite.
Wu Yan, Department of Nutrition, Union Hospital Affiliated to Tongji Medical College, Huazhong University of Science and Technology, said that if you are not allergic to coriander, you can slowly try to taste coriander from a small amount, and slowly you may also like it.
Here @ do not love coriander, are you willing to try more?