procyanidin-b1 and punicalagin

procyanidin-b1 has been researched along with punicalagin* in 1 studies

Other Studies

1 other study(ies) available for procyanidin-b1 and punicalagin

Article	Year
Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols. Journal of agricultural and food chemistry, 2018, Aug-22, Volume: 66, Issue:33 Polyphenols may contribute directly to plant-based foodstuffs flavor, in particular to astringency and bitterness. In this work, the bitterness of a small library of polyphenols from different classes [procyanidin dimers type B, ellagitannins (punicalagin, castalagin, and vescalagin) and phenolic acid ethyl esters (protocatechuic, ferulic, and vanillic acid ethyl esters] was studied by a cell-based assay. The bitter taste receptors (TAS2Rs) activated by these polyphenols and the half-maximum effective concentrations (EC Topics: Biflavonoids; Catechin; Cell Line; Flavoring Agents; Humans; Hydrolyzable Tannins; Polyphenols; Proanthocyanidins; Receptors, G-Protein-Coupled; Taste	2018

Article

Year

Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols.

Journal of agricultural and food chemistry, 2018, Aug-22, Volume: 66, Issue:33

Polyphenols may contribute directly to plant-based foodstuffs flavor, in particular to astringency and bitterness. In this work, the bitterness of a small library of polyphenols from different classes [procyanidin dimers type B, ellagitannins (punicalagin, castalagin, and vescalagin) and phenolic acid ethyl esters (protocatechuic, ferulic, and vanillic acid ethyl esters] was studied by a cell-based assay. The bitter taste receptors (TAS2Rs) activated by these polyphenols and the half-maximum effective concentrations (EC

Topics: Biflavonoids; Catechin; Cell Line; Flavoring Agents; Humans; Hydrolyzable Tannins; Polyphenols; Proanthocyanidins; Receptors, G-Protein-Coupled; Taste

2018