Taste Changes: Causes, Medicinal Herbs and Herbal Preparations

Taste changes refer to a distortion or alteration in the ability to perceive flavors, often manifesting as a metallic, sour, or bitter taste.

This condition can be caused by medications, smoking, dental problems, infections, and certain medical conditions such as diabetes, Sjogren's syndrome, or kidney disease. If left untreated, taste changes can lead to malnutrition, weight loss, and decreased quality of life. Fortunately, herbal remedies like peppermint, ginger, and licorice root can help alleviate taste changes.

However, it's essential to consult a healthcare professional before using medicinal herbs, especially if you have any underlying medical conditions or take prescription medications.

This article explains in detail what are the causes of taste changes, what medicinal herbs to use to relieve this problem and how to prepare these herbs to get the best results.

What are the main causes of taste changes?

The main causes of taste changes are genetic factors, which can lead to conditions such as bitter taste perception being linked to the TAS2R38 gene, where certain variants are associated with a decreased ability to taste certain bitter compounds.

Aging is another factor, as taste buds naturally decrease in number and become less sensitive over time, particularly after the age of 50. Certain medical conditions, such as diabetes, Sjögren's syndrome, and sinusitis, can also cause taste changes due to inflammation or nerve damage affecting the taste buds. Taste changes can also be caused by medications, such as chemotherapy, and radiation therapy to the head and neck area.

Additionally, nutritional deficiencies, including zinc and vitamin B12 deficiencies, can lead to changes in taste perception.

• Hypothyroidism: Hypothyroidism is a medical condition characterized by an underactive thyroid gland, which can lead to changes in taste due to the decreased production of thyroid hormones that regulate the functioning of taste buds.
• Diabetes: Diabetes is a group of metabolic disorders characterized by high blood sugar levels, which can damage the taste buds and lead to changes in taste, particularly a metallic or sweet taste.
• Medications: Medications such as antidepressants, antihistamines, and certain antibiotics can cause changes in taste due to their side effects on the taste buds and the nervous system.
• Smoking: Smoking can damage the taste buds and lead to changes in taste due to the chemicals in tobacco smoke that can impair the functioning of the taste buds.
• Gastroesophageal reflux disease: Gastroesophageal reflux disease is a condition characterized by the backflow of stomach acid into the esophagus, which can lead to changes in taste due to the irritation of the taste buds by stomach acid.
• Dental problems: Dental problems such as gum disease, tooth decay, and dental infections can cause changes in taste due to the infection and inflammation of the taste buds and surrounding tissues.
• Hormonal changes: Hormonal changes during pregnancy, menopause, and puberty can lead to changes in taste due to the fluctuations in hormone levels that can affect the functioning of the taste buds.
• Nutritional deficiencies: Nutritional deficiencies such as a lack of vitamin B12, iron, and zinc can cause changes in taste due to the essential role these nutrients play in maintaining the health and functioning of the taste buds.
• Respiratory infections: Respiratory infections such as sinusitis, bronchitis, and pneumonia can cause changes in taste due to the inflammation and infection of the tissues surrounding the taste buds.

What are the primary medicinal plants used for taste changes?

The main medicinal herbs used for taste changes are Curcuma longa, Zingiber officinale, Cinnamomum verum, Glycyrrhiza glabra, Piper nigrum, Mentha x piperita, Foeniculum vulgare, Ginkgo biloba, Rosmarinus officinalis, Cinnamomum zeylanicum.

Curcuma longa contains curcumin, which has been shown to enhance the sense of taste by inhibiting the degradation of taste receptors and increasing the expression of genes involved in taste perception. Zingiber officinale, also known as ginger, has anti-inflammatory properties that can help reduce inflammation in the mouth and improve taste. Cinnamomum verum, or cinnamon, has been found to have a positive effect on taste by stimulating the release of saliva, which can help dissolve food particles and improve the sense of taste, while Glycyrrhiza glabra, or licorice root, has been traditionally used to soothe mouth sores and improve taste.

Additionally, Piper nigrum, or black pepper, contains piperine, which has been shown to increase the bioavailability of other nutrients, including those involved in taste perception, while Mentha x piperita, or peppermint, has a cooling effect that can help to reduce inflammation and improve taste.

• Curcuma longa: Curcuma longa, or turmeric, helps alleviate taste changes by its bioactive compound curcumin, which has anti-inflammatory properties that may reduce swelling and pain in the oral cavity and tongue, thereby improving taste perception.
• Zingiber officinale: Zingiber officinale, or ginger, aids in taste changes by its bioactive compound gingerol, which has anti-inflammatory properties that may reduce nausea and pain associated with chemotherapy, radiation, and other treatments that can alter taste perception.
• Cinnamomum verum: Cinnamomum verum, or Ceylon cinnamon, helps alleviate taste changes by its bioactive compound cinnamaldehyde, which has antimicrobial properties that may reduce the growth of bacteria in the oral cavity and prevent infection and inflammation that can alter taste perception.
• Glycyrrhiza glabra: Glycyrrhiza glabra, or licorice root, aids in taste changes by its bioactive compound glycyrrhizin, which has anti-inflammatory properties that may reduce inflammation in the oral cavity and tongue, thereby improving taste perception and reducing bitter taste.
• Piper nigrum: Piper nigrum, or black pepper, helps alleviate taste changes by its bioactive compound piperine, which has antioxidant properties that may reduce oxidative stress and inflammation in the oral cavity and tongue, thereby improving taste perception and reducing bitter taste.
• Mentha x piperita: Mentha x piperita, or peppermint, aids in taste changes by its bioactive compound menthol, which has analgesic and anti-inflammatory properties that may reduce pain and inflammation in the oral cavity and tongue, thereby improving taste perception and reducing bitter taste.
• Foeniculum vulgare: Foeniculum vulgare, or fennel, helps alleviate taste changes by its bioactive compound anethole, which has anti-inflammatory properties that may reduce inflammation in the oral cavity and tongue, thereby improving taste perception and reducing bitter taste.
• Ginkgo biloba: Ginkgo biloba, or ginkgo biloba, does not have a well-documented effect on taste changes.
• Rosmarinus officinalis: Rosmarinus officinalis, or rosemary, does not have a well-documented effect on taste changes.
• Cinnamomum zeylanicum: Cinnamomum zeylanicum, or Ceylon cinnamon, is a synonym for Cinnamomum verum, and its description is the same as Cinnamomum verum.

What are the main herbal preparations used for taste changes?

The main herbal preparations used for taste changes are Decoction, Tincture, Capsule, Salve, Suppository, Poultice, Gel, Cream, Elixir, Ointment.

Decoction is a liquid preparation made by boiling herbs in water, often used for bitter or astringent herbs like dandelion root or peppermint, which can stimulate appetite and improve digestion. Tinctures are concentrated liquid extracts of herbs, commonly used for herbs like gentian or goldenseal, which have bitter or pungent properties that can stimulate digestion and improve taste. Capsules, Salve, Suppository, Poultice, Gel, Cream, Elixir, and Ointment are often used to deliver herbs like peppermint, chamomile, or lemon balm, which have anti-inflammatory and soothing properties that can calm mouth sores, reduce inflammation, and improve taste.

These preparations are used to mask or manage unpleasant tastes associated with digestive issues, infections, or inflammation, and are often chosen based on the specific properties of the herb and the individual's needs.

• Decoction: A decoction, such as one made from the roots of the plant Valeriana officinalis, helps with taste changes by releasing the active compounds through a prolonged boiling process, making it easier for the body to absorb and utilize the medicinal properties.
• Tincture: A tincture, typically made from the leaves of the plant Echinacea purpurea, helps with taste changes by using a solvent like ethanol to extract and concentrate the medicinal compounds, allowing for a more potent and easily absorbed preparation.
• Capsule: A capsule, often containing the dried flowers of the plant Lavandula angustifolia, helps with taste changes by encapsulating the herbal material in a neutral-tasting shell, protecting the delicate flavor and aroma of the herb during consumption.
• Salve: A salve, commonly made from the leaves of the plant Calendula officinalis, helps with taste changes by using a fatty base to create a topical preparation that is non-irritating and non-gastrointestinal, reducing the risk of taste disturbances.
• Suppository: A suppository, typically containing the bark of the plant Cinchona officinalis, helps with taste changes by delivering the medicinal compounds rectally, bypassing the digestive system and avoiding the risk of gastrointestinal side effects and taste disturbances.
• Poultice: A poultice, often made from the roots of the plant Glycyrrhiza glabra, helps with taste changes by applying the herbal material directly to the affected area, bypassing the digestive system and reducing the risk of taste disturbances and gastrointestinal side effects.
• Gel: A gel, commonly made from the leaves of the plant Aloe barbadensis, helps with taste changes by using a water-based base to create a topical preparation that is non-irritating and non-gastrointestinal, reducing the risk of taste disturbances.
• Cream: A cream, typically containing the flowers of the plant Calendula officinalis, helps with taste changes by using a fatty base to create a topical preparation that is non-irritating and non-gastrointestinal, reducing the risk of taste disturbances.
• Elixir: An elixir, often made from the roots of the plant Valeriana officinalis, helps with taste changes by using a sweetener and a solvent to create a liquid preparation that is easily absorbed and has a more palatable flavor.
• Ointment: An ointment, commonly made from the leaves of the plant Echinacea purpurea, helps with taste changes by using a fatty base to create a topical preparation that is non-irritating and non-gastrointestinal, reducing the risk of taste disturbances.