Virtual screening and docking analysis of novel ligands for selective enhancement of tea (Camellia sinensis) flavonoids

Flavour of tea is mainly contributed by a group of polyphenols – flavonoids. However, the content of flavonoid fluctuates seasonally and is found to be higher in the first flush of tea, when compared to the second flush. This disparity in the flavonoid content, and hence taste, incurs heavy economic...

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Detalles Bibliográficos
Autores principales: Majumder, Anusha, Kanti Mondal, Sunil, Mukhoty, Samyabrata, Bag, Sagar, Mondal, Anupam, Begum, Yasmin, Sharma, Kalpna, Banik, Avishek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039891/
https://www.ncbi.nlm.nih.gov/pubmed/35498963
http://dx.doi.org/10.1016/j.fochx.2022.100212

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