Interactions of polyphenols with proteins in plants and plant products

摘要: The plant polyphenols are a very heterogeneous group, some universally and others widely distributed among plants, often present in surprisingly high concentrations. There have been diverse speculations about their significance for the life of plant. For purposes, they conveniently discussed astannins andnon-tannins. Tannin-protein reactions important preparation enjoyment tea, wine beer. Tannins interfere with digestion proteins poultry, pigs human beings, but sometimes may influence that process favourably ruminants.Non-tannin can undergo oxidation to semiquinones quinones. These further oxidative polymerization, as well coupling proteins, by wide variety chemical reactions. Some these serve protect against infections, parasites or predators. Such reactions, under name ‘enzymic browning’, cause difficulties food processing. More detailed study is required possible damage nutritive value proteins; this particularly poultry pig rations. It has become increasingly clear contribute substantially producing organic matter soils. Indeed, it function determined evolutionary history polyphenols, no immediate living As nature quantity differ greatly between species, agricultural scientists should consider more seriously effects different crop plants practices on soil matter.