Interaction of tea catechins with phospholipids - Roles in their tastes and biological activities

Journal of Food and Drug Analysis

Volumn 20, Issue SUPPL.1, 2012, Pages 305-308

  Nakayama, Tsutomu ^a   Ishii, Takeshi ^a   Uekusa, Yoshinori ^a,b   Kato, Koichi ^b   Kumazawa, Shigenori ^a  

^a UNIVERSITY OF SHIZUOKA   (Japan)

^b Okazaki Institute for Integrative Bioscience   (Japan)

Author keywords

Catechins; Interaction; NMR; Phospholipids; Taste

Indexed keywords

EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; GALLOCATECHIN; GREEN TEA EXTRACT; HUMAN SERUM ALBUMIN; LIPOSOME; PHOSPHATIDYLCHOLINE; PHOSPHOLIPID;

BINDING AFFINITY; BIOLOGICAL ACTIVITY; CARBON NUCLEAR MAGNETIC RESONANCE; CONFERENCE PAPER; DRUG BINDING; DRUG MECHANISM; DRUG STRUCTURE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HYDROPHOBICITY; LIPID MEMBRANE; MOLECULAR DYNAMICS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TASTE;

EID: 84863639631     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

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