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| Further Reading |
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Asensi M,
Ortega A,
Mena S,
Feddi F and
Estrela JM
(2011)
Natural polyphenols in cancer therapy.
Critical Reviews in Clinical Laboratory Sciences
48:
197–216.
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Bandyopadhyay P,
Ghosh AK and
Ghosh C
(2012)
Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system.
Food and Function
3:
592–605.
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Cheynier V
(2005)
Polyphenols in foods are more complex than often thought.
American Journal of Clinical Nutrition
81(Suppl):
223S–229S.
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Haslam E
(2001)
Plant polyphenols: old wine in new bottles.
Education in Chemistry
38:
17–20.
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book
Quideau S
(2009)
Chemistry and Biology of Ellagitannins – An Underestimated Class of Bioactive Plant Polyphenols.
Singapore: World Scientific Publishing.
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Scalbert A
(1991)
Antimicrobial properties of tannins.
Phytochemistry
30:
3875–3883.
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book
Van Driel-Murray C
(2000)
"Leather work and skin products".
In: Nicholson PT and
Shaw I (eds)
Ancient Egyptian Materials and Technology,
pp. 299–319.
Cambridge: Cambridge University Press.
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book
Waterman PG and
Mole S
(1994)
Analysis of Phenolic Plant Metabolites.
Oxford: Blackwell Scientific Publications.
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Zhu M,
Phillipson D,
Greengrass PM,
Bowery NE and
Cai Y
(1997)
Plant polyphenols: biologically active compounds or non-selective binders to protein?
Phytochemistry
44:
441–447.
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Zucker WV
(1983)
Tannins: does structure determine function? An ecological perspective.
American Naturalist
121:
335–365.
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