Molecular Progress in Research on Fruit Astringency
AbstractAstringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction between tannins and salivary proteins. There is growing interest in the study of fruit astringency because of the healthy properties of astringent substances found in fruit, including antibacterial, antiviral, anti-inflammatory, antioxidant, anticarcinogenic, antiallergenic, hepatoprotective, vasodilating and antithrombotic activities. This review will focus mainly on the relationship between tannin structure and the astringency sensation as well as the biosynthetic pathways of astringent substances in fruit and their regulatory mechanisms. View Full-Text
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He, M.; Tian, H.; Luo, X.; Qi, X.; Chen, X. Molecular Progress in Research on Fruit Astringency. Molecules 2015, 20, 1434-1451.
He M, Tian H, Luo X, Qi X, Chen X. Molecular Progress in Research on Fruit Astringency. Molecules. 2015; 20(1):1434-1451.Chicago/Turabian Style
He, Min; Tian, Henglu; Luo, Xiaowen; Qi, Xiaohua; Chen, Xuehao. 2015. "Molecular Progress in Research on Fruit Astringency." Molecules 20, no. 1: 1434-1451.