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Molecules 2015, 20(1), 1434-1451;

Molecular Progress in Research on Fruit Astringency

School of Horticulture and Plant Protection, Yangzhou University, 48 East Wenhui Road, Yangzhou 225009, Jiangsu, China
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 3 November 2014 / Accepted: 8 January 2015 / Published: 15 January 2015
(This article belongs to the Section Natural Products Chemistry)
Full-Text   |   PDF [717 KB, uploaded 15 January 2015]   |  


Astringency 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
Keywords: fruit astringency; tannin; biosynthesis pathway; regulation fruit astringency; tannin; biosynthesis pathway; regulation

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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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.

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