Polyphenols are largely responsible for the astringency and "mouthfeel" of tea and wine by their interactions with basic salivary proline-rich proteins. Astringency arises from precipitation of polyphenol/peptide complexes, which is an important protective mechanism in animals that consume polyphenols. This paper presents biophysical studies of the interactions between chemically defined polyph...

SCOPE The Phenol-Explorer web database details 383 polyphenol metabolites identified in human and animal biofluids from 221 publications. Here, we exploit these data to characterize and visualize the polyphenol metabolome, the set of all metabolites derived from phenolic food components. METHODS AND RESULTS Qualitative and quantitative data on 383 polyphenol metabolites as described in 424 hu...

It is reported that chlorogenic acid is widely distributed in plants (7) and is the principle polyphenol in tobacco leaves (8). When the tissues of the tobacco plant are injured, the polyphenols are oxidized and then polymerize, forming a brown pigment. This oxidation is reported to be catalyzed by polyphenol oxidase. Polyphenol oxidase has been identified in many species of plants and the enzy...

A new type of protein/polyphenol microcapsules on the basis of naturally occurring polyphenol (-)-epigallocatechin gallate (EGCG) and gelatin, type A, was obtained using the layer-by-layer (LbL) assembly method. The microcapsules show a more pronounced dependence of permeability on molecular weight of permeating substances than commonly used polyallylamine/polystyrene sulfonate capsules. The re...

In humans, polyphenol supplementation studies have resulted in inconsistent findings in lipid peroxidation. Our aim was to investigate the effects of a 4-week consumption of polyphenol-rich phloem on serum lipids and lipid peroxidation in the hydrophilic fraction of serum and on isolated lipoproteins. We conducted a randomized double-blind supplementation study consisting of 75 nonsmoking hyper...

Good quality cocoa beans are well studied and known as rich source of natural polyphenols. On the contrary, little research has been done regarding polyphenol extracts (PE) from low quality cocoa beans i.e. partially fermented dry cocoa beans (PFDCB) and unfermented dry cocoa beans (UFDCB). The following research was carried out to study the antioxidant, antibacterial, and food colouring proper...

The effect of nonthermal pulsed electric field (PEF) and thermal treatment (900C for 60s) was studied on quality parameters of Emblica officinalis juice for the period of 6 weeks at 40C using monopolar rectangular pulse of 1μs width. The PEF treatment was given using static chamber at 24kV/cm for 500μs. The quality of Emblica officinalis juice was investigated in terms of non enzymatic browning...

Strawberry fruits (Fragaria vesca) are valued for their sweet fruity flavor, juicy texture, and characteristic red color caused by anthocyanin pigments. To gain a deeper insight into the regulation of anthocyanin biosynthesis, we performed comparative metabolite profiling and transcriptome analyses of one red-fruited and two natural white-fruited strawberry varieties in two tissues and three ri...

Spatial learning and memory deficits associated with hippocampal synaptic plasticity impairments are commonly observed during aging. Besides, the beneficial role of dietary polyphenols has been suggested as potential functional food candidates to prevent this memory decline. Indeed, polyphenols could potentiate the signaling pathways of synaptic plasticity underlying learning and memory. In thi...

The purpose of this study was to evaluate the antioxidant nature of tea polyphenol on S180 cells induced liver cancer in mice. In the present study, hepatocellular carcinoma was induced by tumor transplantation of liver in situ. The antitumor activity of tea polyphenol has been determined in vivo in hepatocellular carcinoma mice after treatment of drug (50, 100, 150 mg/kg body weight) by gavage...