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Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models

https://doi.org/10.1021/acs.jafc.2c01918

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Sensory characterization during repeated ingestion of small‐molecular‐weight phenolic acids

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Salivary Proteins as a Defense Against Dietary Tannins

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Interaction of polyphenols with model membranes: Putative implications to mouthfeel perception

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Phenolic acid derivatives with potential anticancer properties––a structure–activity relationship study. Part 1: Methyl, propyl and octyl esters of caffeic and gallic acids

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Interaction of astringent grape seed procyanidins with oral epithelial cells

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Interactions of polyphenols with carbohydrates, lipids and proteins

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Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs

inferredcites →https://doi.org/10.1016/j.foodhyd.2005.06.009openalex-snapshot

Poly(l-proline) interactions with flavan-3-ols units: Influence of the molecular structure and the polyphenol/protein ratio

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Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples

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Proteomic characterization of the mucosal pellicle formed in vitro on a cellular model of oral epithelium

inferredcites →https://doi.org/10.1016/j.neures.2017.03.009openalex-snapshot

Functional magnetic resonance imaging investigation of brain regions associated with astringency

inferredcites →https://doi.org/10.1016/j.physbeh.2008.05.023openalex-snapshot

A physiological model of tea-induced astringency

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Binding site of different tannins on a human salivary proline-rich protein evidenced by dissociative photoionization tandem mass spectrometry

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Radical chemistry of epigallocatechin gallate and its relevance to protein damage

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Saliva and Flavor Perception: Perspectives

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Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols

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Multiple Interactions between Polyphenols and a Salivary Proline-Rich Protein Repeat Result in Complexation and Precipitation

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Potential Therapeutic Applications of Some Antinutritional Plant Secondary Metabolites

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Dynamic Behavior of Tea Catechins Interacting with Lipid Membranes As Determined by NMR Spectroscopy

inferredcites →https://doi.org/10.1021/jf104975dopenalex-snapshot

Reactivity of Human Salivary Proteins Families Toward Food Polyphenols

inferredcites →https://doi.org/10.1021/jf502721copenalex-snapshot

In Vivo Interactions between Procyanidins and Human Saliva Proteins: Effect of Repeated Exposures to Procyanidins Solution

inferredcites →https://doi.org/10.1038/s41598-020-69531-9openalex-snapshot

Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia

inferredcites →https://doi.org/10.1039/c4fo00647jopenalex-snapshot

Interactions of flavan-3-ols and procyanidins with membranes: mechanisms and the physiological relevance

inferredcites →https://doi.org/10.1067/mpr.2001.113778openalex-snapshot

A review of saliva: Normal composition, flow, and function

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Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

inferredcites →https://doi.org/10.1080/10408398.2014.946468openalex-snapshot

Sensorial properties of red wine polyphenols: Astringency and bitterness

inferredcites →https://doi.org/10.1080/21688370.2020.1748459openalex-snapshot

Optimization of an oral mucosa in vitro model based on cell line TR146

inferredcites →https://doi.org/10.1088/0022-3727/49/10/104003openalex-snapshot

Mechanisms underlying astringency: introduction to an oral tribology approach

inferredcites →https://doi.org/10.1093/ajcn/81.1.330sopenalex-snapshot

Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences

inferredcites →https://doi.org/10.1093/chemse/15.2.151openalex-snapshot

Oral astringency: effects of repeated exposure and interactions with sweeteners

inferredcites →https://doi.org/10.1093/chemse/27.7.653openalex-snapshot

Turbidity as a Measure of Salivary Protein Reactions with Astringent Substances

inferredcites →https://doi.org/10.1093/chemse/bjr092openalex-snapshot

Effect of Condensed Tannins Addition on the Astringency of Red Wines

inferredcites →https://doi.org/10.1093/database/bap024openalex-snapshot

Phenol-Explorer: an online comprehensive database on polyphenol contents in foods

inferredcites →https://doi.org/10.1111/1541-4337.12679openalex-snapshot

An overview of the perception and mitigation of astringency associated with phenolic compounds

inferredcites →https://doi.org/10.1111/j.1600-0765.1975.tb00011.xopenalex-snapshot

Surface characteristics of cells from different layers of keratinized and non‐keratinized oral epithelia

inferredcites →https://doi.org/10.1111/jtxs.12184openalex-snapshot

“Oral” Tribological Study on the Astringency Sensation of Red Wines

inferredcites →https://doi.org/10.1371/journal.pone.0108372openalex-snapshot

Reorganisation of the Salivary Mucin Network by Dietary Components: Insights from Green Tea Polyphenols

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Salivary mucins in host defense and disease prevention

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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