期刊
MOLECULES
卷 20, 期 1, 页码 1434-1451出版社
MDPI
DOI: 10.3390/molecules20011434
关键词
fruit astringency; tannin; biosynthesis pathway; regulation
资金
- National Program on Key Basic Research Projects of China (973 Program) [2012CB113900]
- Jiangsu Science & Technology project [BE2012326]
Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction between tannins and salivary proteins. There is growing interest in the study of fruit astringency because of the healthy properties of astringent substances found in fruit, including antibacterial, antiviral, anti-inflammatory, antioxidant, anticarcinogenic, antiallergenic, hepatoprotective, vasodilating and antithrombotic activities. This review will focus mainly on the relationship between tannin structure and the astringency sensation as well as the biosynthetic pathways of astringent substances in fruit and their regulatory mechanisms.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据