Physicochemical interactions with (-)-epigallocatechin-3-gallate drive structural modification of celiac-associated peptide α 2 -gliadin (57-89) at physiological conditions

(-)-Epigallocatechin-3-gallate (EGCG), a major phenolic constituent of tea, has been shown to have biological activity within inflammatory pathways involved with food allergies and intolerances. Proposed mechanisms for this effect include sequestration and structural modification of immunostimulator...

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Veröffentlicht in:	Food & function 2019-05, Vol.10 (5), p.2997-3007
Hauptverfasser:	Van Buiten, Charlene B, Yennawar, Neela H, Pacheco, Carlos N, Hatzakis, Emmanuel, Elias, Ryan J
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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