https://www.selleckchem.com/pr....oducts/golvatinib-e7
Unfortunately, socioeconomic developments and climate change threaten traditional use and knowledge as well as biodiversity.Polysaccharides and polyphenols coexist in many plant-based food products. Polyphenol-polysaccharide interactions may affect the physicochemical, functional, and physiological properties, such as digestibility, bioavailability, and stability, of plant-based foods. In this review, the interactions (physically or covalently linked) between the selected polysaccharides and polyphenols are summarized. The prep
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