Food polyphenols interaction with bitter taste receptors

Polyphenols are widspread in plant-based foodstufs contributing directly to their taste properties (astringency and bitter taste).Bitteness is perceived by avtivation of bitter aste receptors (TAS2Rs). Some polyphenols have been already identified as agonists for TAS2R5, TAS2R7 ND TAS2R39. The aim o...

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Detalhes bibliográficos
Autor principal: Gonçalves, Maria Leonor Pestana (author)
Formato: masterThesis
Idioma:eng
Publicado em: 2020
Assuntos:
Polyphenols
Bitterness
Bitter taste receptors
Protein expression
Activation screening
Texto completo:http://hdl.handle.net/10400.22/16578
País:Portugal
Oai:oai:recipp.ipp.pt:10400.22/16578

Texto Completo

http://hdl.handle.net/10400.22/16578

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