Molecular Interaction Between Salivary Proteins and Food Tannins-Reference-Cited by-同舟云学术

Molecular Interaction Between Salivary Proteins and Food Tannins

Published:2017-06-19 Issue:31 Volume:65 Page:6415-6424
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Silva Mafalda Santos¹,García-Estévez Ignacio¹^ORCID,Brandão Elsa¹,Mateus Nuno¹,de Freitas Victor¹,Soares Susana¹^ORCID

Affiliation:

1. REQUIMTE, LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal

Funder

European Regional Development Fund

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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b01722

Reference47 articles.

1. DIETARY FLAVONOIDS: Bioavailability, Metabolic Effects, and Safety

2. The interaction between tannins and gliadin derived peptides in a celiac disease perspective

3. Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

4. Polyphenols and Human Health: A Prospectus

5. Polyphenols as active ingredients for cosmetic products

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