Polyphenols are important molecules in living organisms, particularly in plants, where they
serve as protectants against predators. They are also of fundamental importance in …

Herbs and traditional medicines have been applied for thousands of years, but researchers
started to study their mode of action at the molecular, cellular and tissue levels only recently …

Astringency is described as a “dry puckering‐like sensation” in the mouth following
consumption of tannins including tea polyphenols. The current model describing astringency …

The salivary mucins that include MUC5B (gel-forming) and MUC7 (non-gel-forming) are
major contributors to the protective mucus barrier in the oral cavity, and it is possible that …

The interaction of the anti-adhesive coating, poly (L-lysine)-graft-poly (ethylene glycol)(PLL-
g-PEG) and its Arg-Gly-Asp (RGD) functionalized form, PLL-g-PEG-RGD, with the green tea …

Enzymatic mediated poly (gallic acid)(PGAL), a stable multiradical polyanion with helicoidal
secondary structure and high antioxidant capacity, was successfully grafted to poly (ε …

Small molecule natural compounds are gaining popularity in biomedicine due to their easy
access to wide structural diversity and their proven health benefits in several case studies …

Plants and fungi can be used for medical applications because of their accumulation of
special bioactive metabolites. These substances might be beneficial to human health …

Astringency is an important mouthfeel attribute that influences the sensory experiences of
many food and beverage products. While salivary lubricity loss and increased oral friction …

Epigallocatechin-gallate (EGCG) is the main polyphenol ingredient of green tea. This
compound is a strong antioxidant and oxidizes easily. Numerous studies demonstrated its …