Antiproliferative activity of tea catechins associated with casein micelles, using HT29 colon cancer cells

Interactions between tea catechins and casein micelles and their impact on renneting functionality

(2013) Sanaz Haratifar et al.   FOOD CHEMISTRY

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Efficacy of Food Proteins as Carriers for Flavonoids

(2012) Maxime C. Bohin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Does flavor impact function? Potential consequences of polyphenol–protein interactions in delivery and bioactivity of flavan-3-ols from foods

(2012) Mario G. Ferruzzi et al.   PHYSIOLOGY & BEHAVIOR

Epigallocatechin Gallate (EGCG) Is the Most Effective Cancer Chemopreventive Polyphenol in Green Tea

(2012) Guang-Jian Du et al.   Nutrients

Black and green tea consumption and the risk of coronary artery disease: a meta-analysis

(2011) Z.-M. Wang et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Polyphenols and Human Health: A Prospectus

(2011) Francesco Visioli et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study

(2011) S. Rahimi Yazdi et al.   FOOD CHEMISTRY

Tea and cognitive health in late life: Current evidence and future directions

(2011) J. Song et al.   Journal of Nutrition Health & Aging

Chemopreventive effect of dietary polyphenols in colorectal cancer cell lines

(2011) João R. Araújo et al.   NUTRITION RESEARCH

Cancer prevention by tea: Evidence from laboratory studies

(2011) Chung S. Yang et al.   PHARMACOLOGICAL RESEARCH

Tea and cancer prevention: Epidemiological studies

(2011) Jian-Min Yuan et al.   PHARMACOLOGICAL RESEARCH

Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas

(2010) Svetli Dubeau et al.   FOOD CHEMISTRY

Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

(2010) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Effect of process unit operations and long-term storage on catechin contents in EGCG-enriched tea drink

(2010) Laurent Bazinet et al.   FOOD RESEARCH INTERNATIONAL

The influence of beverage composition on delivery of phenolic compounds from coffee and tea

(2010) Mario G. Ferruzzi   PHYSIOLOGY & BEHAVIOR

Yerba mate tea (Ilex paraguariensis): Phenolics, antioxidant capacity and in vitro inhibition of colon cancer cell proliferation

(2010) Elvira González de Mejía et al.   Journal of Functional Foods

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Structure of casein micelles and their complexation with tannins

(2009) Anuj Shukla et al.   Soft Matter

Fluorescence Study of the Curcumin−Casein Micelle Complexation and Its Application as a Drug Nanocarrier to Cancer Cells

(2008) Abhishek Sahu et al.   BIOMACROMOLECULES

Is there a direct relationship between oral astringency and human salivary protein binding?

(2008) Bernd Schwarz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Aggregation of a Proline-Rich Protein Induced by Epigallocatechin Gallate and Condensed Tannins: Effect of Protein Glycosylation

(2008) Christine Pascal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of milk caseins on the concentration of polyphenolic compounds in tea

(2008) L. A. Kartsova et al.   JOURNAL OF ANALYTICAL CHEMISTRY