Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status

Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status

Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in between stimu...

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Bibliographic Details
Main Authors: Neeta Y. Yousaf, Melania Melis, Mariano Mastinu, Cristina Contini, Tiziana Cabras, Iole Tomassini Barbarossa, Beverly J. Tepper
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Nutrients
Subjects:
astringency
salivary proteins
PROP phenotype
Online Access:https://www.mdpi.com/2072-6643/12/9/2878

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