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 …

Eating five servings of fruits and vegetables per day! This is what is highly recommended
and heavily advertised nowadays to the general public to stay fit and healthy! Drinking green …

The vast and versatile pharmacological effects of medicinal plants are basically dependent
on their phytochemical constituents. Generally, the phytochemical constituents of plants fall …

Epigallocatechin gallate (EGCG) from green tea can induce apoptosis in cancerous cells,
but the underlying molecular mechanisms remain poorly understood. Using SPR and NMR …

Digestion is the key step for delivering nutrients and bioactive substances to the body. The
way different food components interact with each other and with digestive enzymes can …

Natural polyphenols are valuable compounds possessing scavenging properties towards
radical oxygen species, and complexing properties towards proteins. These abilities make …

Condensed tannins (CTs) account for up to 20% of the dry matter in forage legumes used as
ruminant feeds. Beneficial animal responses to CTs have included improved growth, milk …

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 …

Phenolic compounds are a large class of plant secondary metabolites, showing a diversity of
structures, from rather simple structures, eg phenolic acids, through polyphenols such as …

The recent explosion of interest in the bioactivity of the the flavonoids of higher plants is due,
at least in part, to the potential health benefits of these polyphenolic components of major …