ReviewAntioxidants (Basel, Switzerland)2023
Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review.
Review in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 57 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
57 citing papers in PubMed.
- A Taguchi Approach Applied to Spray Drying of Araticum Juice Using Whey Protein-Maltodextrin Mixtures and Assessment of In Vitro Gastrointestinal Release and Bioaccessibility.Journal of food science · 2026Article
- Enhancing Yogurt Functionality: Effects ofFood science & nutrition · 2026Article
- Interactions Between Antioxidants: How Useful Are In Vitro Studies for Understanding the Action of Antioxidants in Complex Systems?International journal of molecular sciences · 2026Review
- Process Optimization ofFoods (Basel, Switzerland) · 2026Article
- Impact of Grape Seed Extract on Flavor and Functionality of Pea Protein Extrudates and Patties.Journal of food science · 2026Article
- The Effect of Adding Grape Seed Powder Modified by an Alternating Current Electric Field on the Properties of Chicken Myofibrillar Protein Gel.Foods (Basel, Switzerland) · 2026Article
- Quality attributes of chicken breast proteins following sequential enzymatic hydrolysis and polyphenol conjugation.Poultry science · 2026Article
- Ultrasound-Assisted Covalent Conjugation of Walnut Albumin with Bound Polyphenols: Structural Modulation and Functional Enhancement.Foods (Basel, Switzerland) · 2026Article
- Influence of Luteolin on Physicochemical Characteristics, Structural Changes and Functional Properties of Casein Fermentation System.Foods (Basel, Switzerland) · 2026Article
- Cartilage-adhesive/penetrating pH-responsive polyphenol-glucosamine nanoparticles alleviate osteoarthritis by matrix remodeling and immune regulation.Materials today. Bio · 2026Article
- Protein-Polyphenol Interactions in Specialty Oilseeds: Multiscale Mechanisms, Physicochemical Reshaping, and Advanced Food Applications.Foods (Basel, Switzerland) · 2026Review
- Polyphenols in food and food wastes: Extraction, isolation, and health applications.Food chemistry. Molecular sciences · 2026Review
- Influence of green tea-enriched fermentation and cold storage on yogurt's probiotic viability and metabolomic signatures.Food science and biotechnology · 2026Article
- Reinventing henna: Enzyme-catalysed colour release from stabilized Lawsonia inermis L. extracts.International journal of cosmetic science · 2026Article
- Protective effects of watercress (Nasturtium officinale) leaf methanolic extract against dextran sodium sulfate induced colon inflammation in rats.Inflammopharmacology · 2026Article
- Beyond Sensory Properties: Molecular Interactions of Antioxidant Flavour-Active Polyphenols Across the Food-Oral-Gut Axis.Antioxidants (Basel, Switzerland) · 2026Review
- Multitarget Anticoccidial Activity of Olive Seed Phenolic Compounds Against Eimeria spp.: Insights from Molecular Docking and In Vitro Validation.Acta parasitologica · 2026Article
- Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility.Ultrasonics sonochemistry · 2026Article
- Conjugation of Microalgal Phenolics and Protein for Bioactivity and Bioaccessibility Enhancement.Foods (Basel, Switzerland) · 2026Article
- Nutritional Strategies and Aging: Current Evidence and Future Directions.Molecules (Basel, Switzerland) · 2026Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Proteins have been extensively studied for their outstanding functional properties, while polyphenols have been shown to possess biological activities such as antioxidant properties. There is increasing clarity about the enhanced functional properties as well as the potential application prospects for the polyphenol-protein complexes with antioxidant properties. It is both a means of protein modification to provide enhanced antioxidant capacity and a way to deliver or protect polyphenols from degradation. This review shows that polyphenol-protein complexes could be formed via non-covalent or covalent interactions. The methods to assess the complex's antioxidant capacity, including scavenging free radicals and preventing lipid peroxidation, are summarized. The combination mode, the type of protein or polyphenol, and the external conditions will be the factors affecting the antioxidant properties of the complexes. There are several food systems that can benefit from the enhanced antioxidant properties of polyphenol-protein complexes, including emulsions, gels, packaging films, and bioactive substance delivery systems. Further validation of the cellular and in vivo safety of the complexes and further expansion of the types and sources of proteins and polyphenols for forming complexes are urgently needed to be addressed. The review will provide effective information for expanding applications of proteins and polyphenols in the food industry.
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Registered trials
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