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

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. Unlike EGCG, epigallocatechin (EGC) has one fewer galloyl group on...

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Detalhes bibliográficos

Principais autores:	Zhenyu Zhou, Qian Huang, Wangyang Shen, Weiping Jin, Guoyan Yang, Wenjing Huang, Cheng Guo
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2025-01-01
Colecção:	Current Research in Food Science
Assuntos:	Epigallocatechin gallate Epigallocatechin Salivary protein Molecular interaction Salivary film Astringency receptor
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2665927125001510
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