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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Bibliographic Details
Main Author: Gonçalves, Maria Leonor Pestana (author)
Format: masterThesis
Language:eng
Published: 2020
Subjects:
Polyphenols
Bitterness
Bitter taste receptors
Protein expression
Activation screening
Online Access:http://hdl.handle.net/10400.22/16578
Country:Portugal
Oai:oai:recipp.ipp.pt:10400.22/16578

Internet

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

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