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Interactions between polyphenols and macromolecules may impact polyphenol stability and bioavailability from foods. The impact of milk on tea flavan-3-ol stability to thermal treatment was investigated. Single strength (36.2 protein per L), quarter strength (9.0g protein per L) milk, and control model beverages were incubated with epigallocatechin gallate and green tea extract at 62 or 37°C for 180min...
The present study reports the presence of several carotenoids and flavonoids in human milk samples.Samples were collected from 17 women who delivered healthy term babies (≥37 wk of gestation) at 1-, 4-, and 13-wk postpartum intervals.Epicatechin (63.7–828.5 nmol/L), epicatechin gallate (55.7–645.6 nmol/L), epigallocatechin gallate (215.1–2364.7 nmol/L), naringenin (64.1–722.0 nmol/L), kaempferol (7...
Astringency is a component of the overall flavor experienced when consuming polyphenol rich foods and beverages such as tea, wine, cocoa and select fruits. Following consumption, the astringent sensation results from the well documented ability of polyphenols to bind to salivary proline rich proteins (PRP) and facilitate their precipitation in the oral cavity. In a similar fashion, polyphenols are...
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