Background Proteins from different sources serve as primary food components, while
polyphenols, as secondary metabolites, are abundantly present in plant. Both components …

Tea and coffee are widely consumed beverages across the world and they are rich sources
of various polyphenols. Polyphenols are responsible for the bitterness and astringency of …

Astringency is an important characteristic of red wine quality. The sensation is generally
thought to be produced by the interaction of wine tannins with salivary proteins and the …

Interactions between the different compounds present in foods are common and have
influence on the nutritional and functional properties of food products. Among a wide range …

Red wines are characterized by their astringency, a very important sensory attribute that
affects the perceived quality of wines. Three mechanisms have been proposed to explain …

Reaction with protein is the hallmark characteristic of high molecular weight polyphenolics
known as “tannins.” Many chemical and physical approaches have been used to …

Understanding consumers' food choices and the psychological processes involved in their
preferences is crucial to promote more mindful eating regulation and guide food design …

There are tens of thousands of scientific papers about flavonoids and their impacts on
human health. However, despite the vast amount of energy that has been put toward …

The interactions between polyphenols and proteins have been long described from both
nutritional and pharmaceutical perspectives, being relevant for some sensorial and …

Tannins are well-known food polyphenols that interact with proteins, namely, salivary
proteins. This interaction is an important factor in relation to their bioavailability and is …