Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

Author:

Soares Susana1ORCID,Silva Mafalda Santos1,García-Estevez Ignacio12ORCID,Groβmann Peggy3,Brás Natércia4ORCID,Brandão Elsa1,Mateus Nuno1,de Freitas Victor1ORCID,Behrens Maik35ORCID,Meyerhof Wolfgang36

Affiliation:

1. REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal

2. Grupo de Investigación en Polifenoles (GIP). Facultad de Farmacia, University of Salamanca, E37007, Salamanca, Spain

3. DIFE - German Institute of Human Nutrition, Department of Molecular Genetics, Arthur-Scheunert-Allee 114-116, 14558 Potsdam Rehbrücke, Germany

4. REQUIMTE, UCIBIO, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal

5. Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany

6. Center for Integrative Physiology and Molecular Medicine (CIPMM), Saarland University Kirrbergerstrasse, Bldg. 48, 66421 Homburg, Germany

Funder

European Regional Development Fund

Ministerio de Econom?a y Competitividad

Funda??o para a Ci?ncia e a Tecnologia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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