摘要：

Comprehensive studies of the complexation of polyphenols (vegetable tannins) with other substrates are of great practical significance and utility. Fundamental studies of these phenomena form part of the strategy adopted in Sheffield to pursue an understanding of the possible function and metabolic role of this distinctive group of natural products. With regard to polyphenols, molecular size, conformational mobility and shape, and water solubility are the three principal critera that most strongly influence association with polysaccharides. The differing affinities of polyphenols for polysaccharides result from a balance between a variety of effects- adsorption, sequestration, and solvation. The importance of polyphenol sequestration into "pores" in the polysaccharide structure has been demonstrated by model studies with Schardinger dextrans or cyclodextrins.

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