ArticleJournal of agricultural and food chemistry2025
Molecular Insights into the Astringency of
Article in Journal of agricultural and food chemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Yeast Protein Extract Emulsions Supplemented with Polyphenolic Compounds: Physical, Chemical and Stability Properties of Colorful Emulsions.Antioxidants (Basel, Switzerland) · 2026Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Astringency is a key sensory attribute in plant-based products, often linked to phenolic compounds, such as anthocyanins and flavonols. This study explores the molecular basis of astringency in butterfly pea flower tea using a cell-based model comprising human saliva, oral mucosal pellicle, and HSC3 oral epithelial cells. Specifically, it aimed to (i) assess the contribution of oral constituents to phenolic compound binding (ternatins, flavonols); (ii) evaluate compound-specific interactions; and (iii) determine the influence of pH. Significant interactions with HSC3 oral cells were observed, though inhibited by salivary proteins. Structural features of phenolic compounds also modulated interactions:
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.