Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
出版年份 2013 全文链接
标题
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
作者
关键词
-
出版物
Food & Function
Volume 5, Issue 1, Pages 18-34
出版商
Royal Society of Chemistry (RSC)
发表日期
2013-10-31
DOI
10.1039/c3fo60263j
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Stable Binding of Alternative Protein-Enriched Food Matrices with Concentrated Cranberry Bioflavonoids for Functional Food Applications
- (2013) Mary H. Grace et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antioxidant and Enzyme Inhibitory Activities of Blueberry Anthocyanins Prepared Using Different Solvents
- (2013) Floirendo P. Flores et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- A Study of Controlled Uptake and Release of Anthocyanins by Oxidized Starch Microgels
- (2013) Zhaoran Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of Sorghum (Sorghum bicolor (L.) Moench) Tannins on α-Amylase Activity and in Vitro Digestibility of Starch in Raw and Processed Flours
- (2013) Nyambe L. Mkandawire et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of Molecular Structure of Polyphenols on Their Noncovalent Interactions with Oat β-glucan
- (2013) Yuxue Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Dietary fat increases quercetin bioavailability in overweight adults
- (2013) Yi Guo et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Protein/Polyphenol Interactions: Past and Present Contributions. Mechanisms of Astringency Perception
- (2012) Victor de Freitas et al. CURRENT ORGANIC CHEMISTRY
- Simultaneous ingestion of dietary proteins reduces the bioavailability of galloylated catechins from green tea in humans
- (2012) Sarah Egert et al. EUROPEAN JOURNAL OF NUTRITION
- Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure
- (2012) Lorena Atarés et al. FOOD CHEMISTRY
- Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables
- (2012) Sze Ying Leong et al. FOOD CHEMISTRY
- Quercetin loaded biopolymeric colloidal particles prepared by simultaneous precipitation of quercetin with hydrophobic protein in aqueous medium
- (2012) Ashok R. Patel et al. FOOD CHEMISTRY
- Binding of polyphenols to plant cell wall analogues – Part 2: Phenolic acids
- (2012) A. Padayachee et al. FOOD CHEMISTRY
- Binding of polyphenols to plant cell wall analogues – Part 1: Anthocyanins
- (2012) A. Padayachee et al. FOOD CHEMISTRY
- Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception
- (2012) Raúl Ferrer-Gallego et al. FOOD CHEMISTRY
- Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed
- (2012) Marija Stojadinovic et al. FOOD CHEMISTRY
- Glucose, fructose and sucrose increase the solubility of protein–tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments
- (2012) James F. Harbertson et al. FOOD CHEMISTRY
- Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins
- (2012) Keren A. Bindon et al. FOOD CHEMISTRY
- Thermally-induced β-lactoglobulin–EGCG nanovehicles: Loading, stability, sensory and digestive-release study
- (2012) Avi Shpigelman et al. FOOD HYDROCOLLOIDS
- Structuration mechanism of β-lactoglobulin – acacia gum assemblies in presence of quercetin
- (2012) Leïla Aberkane et al. FOOD HYDROCOLLOIDS
- Physical and antioxidant properties of chitosan and methylcellulose based films containing resveratrol
- (2012) Clara Pastor et al. FOOD HYDROCOLLOIDS
- Can tea extracts protect extra virgin olive oil from oxidation during microwave heating?
- (2012) Ricardo Malheiro et al. FOOD RESEARCH INTERNATIONAL
- The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating
- (2012) Ricardo Malheiro et al. INDUSTRIAL CROPS AND PRODUCTS
- Effects of Pulsed Electric Fields on the Bioactive Compound Content and Antioxidant Capacity of Tomato Fruit
- (2012) Anna Vallverdú-Queralt et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Impact of Processing on the Noncovalent Interactions between Procyanidin and Apple Cell Wall
- (2012) Carine Le Bourvellec et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility
- (2012) Frederico Barros et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Release of Flavonoids from Lupin Globulin Proteins during Digestion in a Model System
- (2012) Jaroslaw Czubinski et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Inhibition of starch digestion by the green tea polyphenol, (−)-epigallocatechin-3-gallate
- (2012) Sarah C. Forester et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Effects of Sorghum [Sorghum bicolor (L.) Moench] Crude Extracts on Starch Digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) Contents of Porridges
- (2012) Dilek Lemlioglu-Austin et al. MOLECULES
- 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
- Astringency response of red wines: Potential role of molecular assembly
- (2012) Geoffrey R. Scollary et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Influence of Formulation and Processing on Absorption and Metabolism of Flavan-3-Ols from Tea and Cocoa
- (2012) Andrew P. Neilson et al. Annual Review of Food Science and Technology
- Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system
- (2012) Prasun Bandyopadhyay et al. Food & Function
- Interaction of epicatechin gallate with phospholipid membranes as revealed by solid-state NMR spectroscopy
- (2011) Yoshinori Uekusa et al. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES
- Binding of Pentagalloyl Glucose to Two Globular Proteins Occurs via Multiple Surface Sites
- (2011) Marina A. Dobreva et al. BIOMACROMOLECULES
- Intake estimation of total and individual flavan-3-ols, proanthocyanidins and theaflavins, their food sources and determinants in the European Prospective Investigation into Cancer and Nutrition (EPIC) study
- (2011) Viktoria Knaze et al. BRITISH JOURNAL OF NUTRITION
- Preservation of catechin antioxidant properties loaded in carbohydrate nanoparticles
- (2011) Ivone Peres et al. CARBOHYDRATE POLYMERS
- A Review of Dietary Polyphenol-Plasma Protein Interactions: Characterization, Influence on the Bioactivity, and Structure-Affinity Relationship
- (2011) Jianbo Xiao et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
- (2011) C. Le Bourvellec et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Interaction of epigallocatechin-3-gallate with β-lactoglobulin: molecular characterization and biological implication
- (2011) Raquel Zorilla et al. Dairy Science & Technology
- Valorization of olive oil solid waste using high pressure–high temperature reactor
- (2011) Bahar Aliakbarian et al. FOOD CHEMISTRY
- Efficient sorption of polyphenols to soybean flour enables natural fortification of foods
- (2011) Diana E. Roopchand et al. FOOD CHEMISTRY
- Effect of commercial mannoproteins on wine colour and tannins stability
- (2011) A. Rodrigues et al. FOOD CHEMISTRY
- Phenolic profile and antioxidant activities of olive mill wastewater
- (2011) Abdelilah El-Abbassi et al. FOOD CHEMISTRY
- Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC
- (2011) D. Sun-Waterhouse et al. FOOD RESEARCH INTERNATIONAL
- Green tea catechins during food processing and storage: A review on stability and detection
- (2011) Victoria K. Ananingsih et al. FOOD RESEARCH INTERNATIONAL
- The interaction between tea polyphenols and rice starch during gelatinization
- (2011) Yue Wu et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Epigallocatechin-3-gallate Inhibits Lactase but Is Alleviated by Salivary Proline-Rich Proteins
- (2011) Shahina Naz et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Probing the Interaction of Polyphenols with Lipid Bilayers by Solid-State NMR Spectroscopy
- (2011) Xueting Yu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physicochemical Properties of Acidified Skim Milk Gels Containing Cocoa Flavanols
- (2011) César Vega et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Characterization and Antioxidant Activity of the Complex of Tea Polyphenols and Oat β-Glucan
- (2011) Zhen Wu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Quality and Stability of Edible Oils Enriched with Hydrophilic Antioxidants from the Olive Tree: The Role of Enrichment Extracts and Lipid Composition
- (2011) Verónica Sánchez de Medina et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of Green Tea Catechins on the Postprandial Glycemic Response to Starches Differing in Amylose Content
- (2011) Jie Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Particle-Stabilizing Effects of Flavonoids at the Oil−Water Interface
- (2011) Zijun Luo et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Bovine Serum Albumin Nanoparticle Promotes the Stability of Quercetin in Simulated Intestinal Fluid
- (2011) Ru Fang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Inhibition of Key Digestive Enzymes by Cocoa Extracts and Procyanidins
- (2011) Yeyi Gu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- EVALUATION OF VIRGIN OLIVE OIL MINOR COMPOUNDS IN PROGENIES OF CONTROLLED CROSSES
- (2011) IMED RJIBA et al. JOURNAL OF FOOD BIOCHEMISTRY
- Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants
- (2011) Anusooya S. Sivam et al. JOURNAL OF FOOD SCIENCE
- The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants
- (2011) Hugo Palafox-Carlos et al. JOURNAL OF FOOD SCIENCE
- Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH
- (2011) Elías Obreque-Slier et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Interaction of dietary polyphenols with bovine milk proteins: Molecular structure-affinity relationship and influencing bioactivity aspects
- (2011) Jianbo Xiao et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Phytonutrient Intake by Adults in the United States in Relation to Fruit and Vegetable Consumption
- (2011) Mary M. Murphy et al. Journal of the Academy of Nutrition and Dietetics
- Synthesis, characterization and cytotoxicity studies of chitosan-coated tea polyphenols nanoparticles
- (2010) Jin Liang et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- 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
- Effect of polyphenolic ingredients on physical characteristics of cheese
- (2010) Jaejoon Han et al. FOOD RESEARCH INTERNATIONAL
- Phenolic compounds present in natural haze protein of Sauvignon white wine
- (2010) Mireia Esteruelas et al. FOOD RESEARCH INTERNATIONAL
- Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials
- (2010) Iskender Arcan et al. FOOD RESEARCH INTERNATIONAL
- Impact of Dietary Polyphenols on Carbohydrate Metabolism
- (2010) Kati Hanhineva et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Optimization of Adsorption of Tea Polyphenols into Oat β-Glucan Using Response Surface Methodology
- (2010) Zhen Wu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function
- (2010) Fulgencio Saura-Calixto JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Amylose-inclusion complexes: Formation, identity and physico-chemical properties
- (2010) J.A. Putseys et al. JOURNAL OF CEREAL SCIENCE
- Resveratrol, Genistein, and Curcumin Bind Bovine Serum Albumin†
- (2010) P. Bourassa et al. JOURNAL OF PHYSICAL CHEMISTRY B
- Oil content, phenolic profiling and antioxidant potential of Tunisian olive drupes
- (2010) Mohamed Bouaziz et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Preparation, physicochemical characterization and in vitro digestibility on solid complex of maize starches with quercetin
- (2010) Liming Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet
- (2010) Sara Arranz et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Proanthocyanidin metabolites associated with dietary fibre from in vitro colonic fermentation and proanthocyanidin metabolites in human plasma
- (2010) Fulgencio Saura-Calixto et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Insights into the metabolism and microbial biotransformation of dietary flavan-3-ols and the bioactivity of their metabolites
- (2010) Maria Monagas et al. Food & Function
- Milk decreases urinary excretion but not plasma pharmacokinetics of cocoa flavan-3-ol metabolites in humans
- (2009) William Mullen et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine
- (2009) R.L. HANLIN et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Interaction of Tea Catechin (—)-Epigallocatechin Gallate with Lipid Bilayers
- (2009) Yen Sun et al. BIOPHYSICAL JOURNAL
- Study of the interactions between a proline-rich protein and a flavan-3-ol by NMR: Residual structures in the natively unfolded protein provides anchorage points for the ligands
- (2009) Christine Pascal et al. BIOPOLYMERS
- Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines
- (2009) Marie-Agnès Ducasse et al. FOOD CHEMISTRY
- Astringency of tea catechins: More than an oral lubrication tactile percept
- (2009) D. Rossetti et al. FOOD HYDROCOLLOIDS
- Molecular Interactions between Barley and Oat β-Glucans and Phenolic Derivatives
- (2009) Henrik Toft Simonsen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Comparison of Flavonoids and Isoflavonoids as Antioxidants
- (2009) Rui-Min Han et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Influence of Chocolate Matrix Composition on Cocoa Flavan-3-ol Bioaccessibility In Vitro and Bioavailability in Humans
- (2009) Andrew P. Neilson et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Mechanistic Approach by Which Polysaccharides Inhibit α-Amylase/Procyanidin Aggregation
- (2009) Susana I. Soares et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Kafirin Microparticle Encapsulation of Catechin and Sorghum Condensed Tannins
- (2009) Janet Taylor et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Electrospun Zein Fibers as Carriers to Stabilize (−)-Epigallocatechin Gallate
- (2009) Y. Li et al. JOURNAL OF FOOD SCIENCE
- Preparation and Characterization of Tea Polyphenols and Vitamin E Loaded Nanoscale Complex Liposome
- (2009) Q. H. Ma et al. JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY
- Interactions of tea tannins and condensed tannins with proteins
- (2009) Richard A. Frazier et al. JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
- Albumin stabilizes (-)-epigallocatechin gallate in human serum: Binding capacity and antioxidant property
- (2009) Min-Jung Bae et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Dietary phenolics: chemistry, bioavailability and effects on health
- (2009) Alan Crozier et al. NATURAL PRODUCT REPORTS
- In Vitro Activity of Vitamins, Flavonoids, and Natural Phenolic Antioxidants Against the Oxidative Deterioration of Oil-Based Systems
- (2008) Sotirios Kiokias et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Tannin-assisted aggregation of natively unfolded proteins
- (2008) D. Zanchi et al. EPL
- Meta-analysis of environmental effects on soybean seed composition
- (2008) José L. Rotundo et al. FIELD CROPS RESEARCH
- Stability of antioxidants in an apple polyphenol–milk model system
- (2008) T.F. Wegrzyn et al. FOOD CHEMISTRY
- Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years
- (2008) Derya Ocakoglu et al. FOOD CHEMISTRY
- Polyphenol−β-Casein Complexes at the Air/Water Interface and in Solution: Effects of Polyphenol Structure
- (2008) V. Aguié-Béghin et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physico-chemical Characteristics of Nanovesicle−Carbohydrate Complexes in Grape Juice Concentrate
- (2008) Jissy K. Jacob et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Binding of Phenolic Compounds and Their Derivatives to Bovine and Reindeer β-Lactoglobulin
- (2008) Laura H. Riihimäki et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Flavonoids for Controlling Starch Digestion: Structural Requirements for Inhibiting Human α-Amylase
- (2008) Elena Lo Piparo et al. JOURNAL OF MEDICINAL CHEMISTRY
- Effects of Casein, Ovalbumin, and Dextran on the Astringency of Tea Polyphenols Determined by Quartz Crystal Microbalance with Dissipation
- (2008) Yunfeng Yan et al. LANGMUIR
- Interaction of β-Lactoglobulin with Resveratrol and its Biological Implications
- (2007) Li Liang et al. BIOMACROMOLECULES
- Solid-state NMR analysis of the orientation and dynamics of epigallocatechin gallate, a green tea polyphenol, incorporated into lipid bilayers
- (2007) Katsuko Kajiya et al. MAGNETIC RESONANCE IN CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started