Flavanol/lipid interaction: a novel molecular perspective in the description of wine astringency & bitterness and antioxidant action

被引：18
|
作者：
Furlan, Aurelien L. [1 ]
Jobin, Marie-Lise [1 ]
Pianet, Isabelle [2 ]
Dufburc, Erick J. [1 ]
Gean, Julie [1 ]
机构：
[1] Univ Bordeaux, Inst Polytech Bordeaux, Inst Chem & Biol Membranes & Nanoobjects, CNRS,UMR 5248, F-33600 Pessac, France
[2] Univ Bordeaux, Inst Polytech Bordeaux, Inst Mol Sci CESAMO, CNRS,UMR 5255, F-33405 Talence, France
来源：
TETRAHEDRON | 2015年 / 71卷 / 20期
关键词：
Phospholipid membranes; Wine tannins/flavanols; Lipid disorder; NMR; Antioxidant; LIPID-BILAYERS; TEA CATECHINS; NMR; SPECTROSCOPY; TANNINS; STATE; POLYPHENOLS; DYNAMICS; ANIONS; H-2;
D O I：
10.1016/j.tet.2014.07.106
中图分类号：
O62 [有机化学];
学科分类号：
070303 ; 081704 ;
摘要：
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. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：3143 / 3147
页数：5
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