Reactivity of Human Salivary Proteins Families Toward Food Polyphenols-Reference-Cited by-同舟云学术

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Reactivity of Human Salivary Proteins Families Toward Food Polyphenols

Published:2011-04-20 Issue:10 Volume:59 Page:5535-5547
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Soares Susana¹,Vitorino Rui²,Osório Hugo³,Fernandes Ana¹,Venâncio Armando⁴,Mateus Nuno¹,Amado Francisco²,de Freitas Victor¹

Affiliation:

1. Chemistry Investigation Center (CIQ), Department of Chemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal

2. Department of Chemistry, University of Aveiro, Aveiro, Portugal

3. Institute of Molecular Pathology and Immunology of the University of Porto (IPATIMUP), 4200-465 Porto, Portugal

4. IBB, Center of Biological Enginneering, University of Minho, Campus de Gualtar, Braga, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf104975d

Reference71 articles.

1. Procyanidins as Antioxidants and Tumor Cell Growth Modulators

2. Condensed and Hydrolysable Tannins as Antioxidants Influencing the Health

3. Healthy properties of proanthocyanidins

4. Relation between tannin levels, rat growth, and distribution of proteins in sorghum

5. Inhibition of Trypsin by Condensed Tannins and Wine

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4. Interactions between Salivary Proteins and Apple Polyphenols and the Fate of Complexes during Gastric Digestion;Journal of Agricultural and Food Chemistry;2024-04-11

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