The interaction between tannins and gliadin derived peptides in a celiac disease perspective-Reference-Cited by-同舟云学术

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

Published:2015 Issue:41 Volume:5 Page:32151-32158
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Dias Ricardo¹²³⁴⁵,Perez-Gregorio Rosa¹²³⁴⁵,Mateus Nuno¹²³⁴⁵,De Freitas Victor¹²³⁴⁵

Affiliation:

1. LAQV-REQUIMTE

2. Departamento de Química e Bioquímica

3. Faculdade de Ciências da Universidade do Porto

4. 4169-007 Porto

5. Portugal

Abstract

The demonstration that food tannins are able to complex with gliadin-derived peptides, in a way that is dependent on both structural features, highlights their potential as modulators of celiac disease.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/RA/C5RA02968F

Reference46 articles.

1. Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

2. Plant Polyphenols as Dietary Antioxidants in Human Health and Disease

3. The Root Extract of the Medicinal Plant Pelargonium sidoides Is a Potent HIV-1 Attachment Inhibitor

4. Self-Organizing Maps for the Classification of Gallic Acylate Polyphenols as HSV-1 Inhibitors

5. Interaction of different classes of salivary proteins with food tannins

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