Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foods

Physiology and Behavior

Volumn 107, Issue 4, 2012, Pages 591-597

  Ferruzzi, Mario G ^a   Bordenave, Nicolas ^b   Hamaker, Bruce R ^a  

^a PURDUE UNIVERSITY   (United States)

^b PEPSICO INC   (United States)

Author keywords

Astringency; Binding; Bioaccessibility; Bioavailability; Flavan 3 ols; Polyphenols; Proteins

Indexed keywords

FLAVAN 3 OL; FLAVANOL DERIVATIVE; POLYPHENOL; PROLINE RICH PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; BIOAVAILABILITY; BIOLOGICAL ACTIVITY; ENZYME INHIBITION; FLAVOR; FOOD; HUMAN; INTESTINE; METABOLISM; PHYSIOLOGY; PRIORITY JOURNAL; PROTEIN INTERACTION;

ASTRINGENTS; BIOLOGICAL AVAILABILITY; DIGESTIVE SYSTEM; ENZYME INHIBITORS; FLAVONOIDS; HUMANS; MOLECULAR STRUCTURE; POLYPHENOLS; PROTEIN BINDING; PROTEINS; TASTE;

EID: 84870704396     PISSN: 00319384     EISSN: 1873507X     Source Type: Journal    
DOI: 10.1016/j.physbeh.2012.02.020     Document Type: Article

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