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The first contact of polyphenols, such as tannins from red grapes, with the human body takes place in the mouth, where they interact with salivary proteins. These interactions are important at the sensory level, especially for the development of astringency. We have studied the binding process of the polyphenol ellagic acid to different salivary proteins. The presence of 10 vol. % EtOH, as found in...
The first contact of polyphenols (tannins) with the human body occurs in the mouth, where they are known to interact with proline‐rich proteins (PRPs). These interactions are important at a sensory level, especially for the development of astringency, but affect also various other biochemical processes. Employing thermodynamic measurements, fluorescence and CD spectroscopy, we investigated the binding...