Polyphenols include flavonoids, phenolic acids, tannins and lignans which are known to
have antioxidant, UV protection and antimicrobial properties. Among them the most …

Astringency and bitterness are organoleptic properties widely linked to tannin compounds.
Due to their significance to food chemistry, the food industry, and to human nutrition and …

Background α-Amylase plays an important role in starch digestion, the main source of
exogenous glucose in the human diet. Retarding glucose absorption through delaying …

Polyphenols are secondary plant metabolites with antioxidant, anti‐inflammatory and anti‐
microbial activity. They are ubiquitously distributed in the plant kingdom; high amounts …

Non-covalent and covalent associations of polyphenols with food macromolecules are two
of the most fundamental factors affecting the quality of polyphenol-rich food products. This …

The roles of functional foods on human health have been realised by more and more
researchers, food producers and consumers. Functional food ingredients from both plant …

Many of the potential health benefits of flavonoids have been associated with their specific
chemical and biological properties including their ability to interact and bind non-covalently …

Advances in the flavonoid field have been nothing short of spectacular over the last 20
years. While the medical field has noticed flavonoids for their potential antioxidant …

In this study, we investigated the effects of microencapsulation conditions on product quality
of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of …

Tannins, an abundant group of plant secondary compounds, raise interest in different fields
of science, owing to their unique chemical characteristics. In chemical ecology, tannins play …