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Wine tannins play important roles in health and nutrition areas. They are known to interact strongly with saliva proteins and trigger astringency. We report herein the interaction of flavanols with lipids present in the human bolus and in buccal membranes. Strong interactions with lipids are reported and are thought to modulate both astringency and bitterness. Flavanols are also reported as strong antioxidants agents and a new NMR method is shown as being able of reporting their protective action on unsaturated lipids embedded in a membrane.
Institute of Chemistry & Biology of Membranes & Nano-objects, UMR 5248, CNRS, University Bordeaux, Institut Polytechnique Bordeaux, All. Geoffroy Saint Hilaire, 33600 Pessac, France
Institute of Chemistry & Biology of Membranes & Nano-objects, UMR 5248, CNRS, University Bordeaux, Institut Polytechnique Bordeaux, All. Geoffroy Saint Hilaire, 33600 Pessac, France
Institute of Molecular Sciences-CESAMO, UMR 5255, CNRS, University Bordeaux, Institut Polytechnique Bordeaux, Bâtiment A12 351 Cours de la Libération, 33405 Talence cedex, France
Institute of Chemistry & Biology of Membranes & Nano-objects, UMR 5248, CNRS, University Bordeaux, Institut Polytechnique Bordeaux, All. Geoffroy Saint Hilaire, 33600 Pessac, France