Interactions of different polyphenols with bovine serum albumin using fluorescence quenching and molecular docking.

@article{Skrt2012InteractionsOD,
  title={Interactions of different polyphenols with bovine serum albumin using fluorescence quenching and molecular docking.},
  author={Mihaela Skrt and Evgen Benedik and {\vC}rtomir Podlipnik and Nata{\vs}a Poklar Ulrih},
  journal={Food chemistry},
  year={2012},
  volume={135 4},
  pages={2418-24}
}
Polyphenols are responsible for the major organoleptic characteristics of plant-derived foods and beverages. Here, we investigated the binding of several polyphenols to bovine serum albumin (BSA) at pH 7.5 and 25°C: catechins [(-)-epigallocatechin-3-gallate, (-)-epigallocatechin, (-)-epicatechin-3-gallate], flavones (kaempferol, kaempferol-3-glucoside… CONTINUE READING