Over the last years, polysaccharides have been linked to antioxidant effects using both in
vitro chemical and biological models. The reported structures, claimed to act as antioxidants …

Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber
complex in plant‐based foods. Their digestion (by gut microbiota) and bioefficacy depend …

Background Polyphenolic compounds have shown many potentially positive bioactivities.
But these beneficial effects depend on the amount of polyphenols accessible for absorption …

Astringency and bitterness are organoleptic properties widely linked to tannin compounds.
Due to their significance to food chemistry, the food industry, and to human nutrition and …

Phenolic compounds are important constituents of plant-based foods, as their presence is
related to protective effects on health. To exert their biological activity, phenolic compounds …

Non-covalent and covalent associations of polyphenols with food macromolecules are two
of the most fundamental factors affecting the quality of polyphenol-rich food products. This …

Background Interactions between intracellular polyphenols and plant cell-walls have
received little attention, due to analytical limitations. It was difficult until recently to analyse …

Tannins are a unique group of phenolic metabolites with molecular weights between 500
and 30 000 Da, which are widely distributed in almost all plant foods and beverages …

The prevalence of lifestyle-related diseases is increasing in developing countries with the
causes for death starting to follow the same pattern in the developed world. Lifestyle factors …

In grape skins, phenols may be classified as (1) cell-wall phenols, which are bound to
polysaccharides by hydrophobic interactions and hydrogen bonds, and (2) non-cell-wall …