Results 21 to 30 of about 6,514 (208)

Genome-Wide Identification of Tannase Genes and Their Function of Wound Response and Astringent Substances Accumulation in Juglandaceae

Frontiers in Plant Science, 2021
Tannins are important polyphenol compounds with different component proportions in different plant species. The plants in the Juglandaceae are rich in tannins, including condensed tannins and hydrolyzable tannins.
Jianhua Wang, Ketao Wang, Shiheng Lyu, Jianqin Huang, Chunying Huang, Yulin Xing, Yige Wang, Yifan Xu, Peipei Li, Junyan Hong, Jianwei Xi, Xiaolin Si, Hongyu Ye, Yan Li   +13 more
doaj   +1 more source

Investigating the influence of tannic acid-induced astringency perception on brain responses via scalp electroencephalogram

Journal of Agriculture and Food Research
This study systematically explores the spatiotemporal Electroencephalography (EEG) characteristics of astringency induced by different concentrations of tannic acid (TA).
Yi Wei, Wei Shi, Xiaoyan Wang, Xiangyu Sun, Shui Jiang, Jingya Ai, Yuan Liu   +6 more
doaj   +1 more source

Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies

Molecules, 2022
Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3 (a major human salivary peptide), were employed to explore the relative astringency of eight tea catechins. The results showed that gallate-type catechins were
Chao-Tzu Liu, Jason T.C. Tzen
doaj   +1 more source

Effects of galloyl group on the astringency perception of epigallocatechin gallate and epigallocatechin

Current Research in Food Science
The astringency in green tea primarily originates from gallate-type and non-gallate-type catechins. Epigallocatechin gallate (EGCG) is a gallate-type catechin, which has a strong astringency and is the most abundant catechin in tea.
Zhenyu Zhou, Qian Huang, Wangyang Shen, Weiping Jin, Guoyan Yang, Wenjing Huang, Cheng Guo   +6 more
doaj   +1 more source

Maturation and antioxidant activity of 'Giombo' and 'Rama Forte' persimmons produced in the Brazilian semiarid [PDF]

Brazilian Journal of Biology
The objective of this work was characterizing persimmons of the 'Giombo' and 'Rama Forte' cultivars harvested at different ripening stages in the Brazilian semiarid.
M. C. F. Barbosa, M. A. S. Morais, M. F. Melo, P. A. Souza, J. D. A. Sarmento, P. L. D. Morais   +5 more
doaj   +1 more source

The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines

Food Chemistry: X, 2021
This study sought to determine the effects of variety on the astringency and chemistry of condensed tannins of spine grapes and wines. Fifteen varieties of red spine grape (Vitis davidii Foex) were used.
Yan-lun Ju, La Yang, Xiao-feng Yue, Rui He, Sheng-lin Deng, Xin Yang, Xu Liu, Yu-lin Fang   +7 more
doaj   +1 more source

Insights on the astringency of non-alcoholic beverages: Fruit, vegetable & plantation-based perspective

Food Chemistry Advances
Sensory parameters of food and beverages secured much importance with mounting changes in diet preferences. The taste and flavour of these food groups are largely affected by astringency which in turn influence the sensory experience. Derived from Latin,
M Anjaly Shanker, Reshma Krishnan, Gopika S Kumar, Thasniya Mohammed, Arunima Suresh Hymavathi, Rosamma, Nivedya Ragesh, Sony George, Sandeep Singh Rana, S Abdullah   +9 more
doaj   +1 more source

Caracterização dos taninos condensados das espécies maniçoba (Manihot pseudoglazovii), flor-de-seda (Calotropis procera), feijão-bravo (Capparis flexuosa, L) e jureminha (Desmanthus virgatus) Characterization of condensed tannin of the species maniçoba (Manihot pseudoglaziovii), flor-de-seda (Calotropis procera), feijão-bravo (Capparis flexuosa) and jureminha (Desmanthus virgatus)

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2007
Caracterizaram-se os taninos condensados (TC) e determinaram-se a composição bromatológica e a digestibilidade in vitro da matéria seca (DIVMS) das espécies maniçoba (Manihot pseudoglazovii Pax & Hoffman), flor-de-seda (Calotropis procera), feijão-bravo (
S.E.S.B.S. Cruz, P.M.G. Beelen, D.S. Silva, W.E. Pereira, R. Beelen, F.S. Beltrão   +5 more
doaj   +1 more source

Synergistic Enhancement of Antioxidant Activity in Arbutus unedo Leaf Extract by Biological Fluids: Implications for Functional and Nutraceutical Applications

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT This study examined the effect of biological fluids (saliva, blood plasma, and urine) on the antioxidant capacity of an aqueous extract derived from Arbutus unedo leaves. The extract displayed a concentration‐dependent reducing activity in the ferric reducing power assay (IC50 = 292 ± 7.54 µg/mL) and phosphomolybdenum assays (IC50 = 461.67 ± 4.
Idir Moualek, Hamdi Bendif, Karima Benarab, Giulio Lupidi, Fehmi Boufahja, Stefania Garzoli, Karim Houali   +6 more
wiley   +1 more source

Astringency: A More Stringent Definition [PDF]

Chemical Senses, 2014
Despite being an everyday sensory experience, the nature of astringency perception is not clear. In this issue of Chemical Senses, Schöbel et al. demonstrate that astringency is a trigeminal sensation in human, and astringents trigger a G protein-coupled pathway in trigeminal ganglion cells in the mouse.
Yue, Jiang, Naihua N, Gong, Hiroaki, Matsunami   +2 more
openaire   +2 more sources