{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T19:08:37Z","timestamp":1787857717324,"version":"build-2784847793"},"reference-count":80,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2026,6,17]],"date-time":"2026-06-17T00:00:00Z","timestamp":1781654400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004488","name":"Croatian Science Foundation","doi-asserted-by":"publisher","award":["IP-2025-02-3588"],"award-info":[{"award-number":["IP-2025-02-3588"]}],"id":[{"id":"10.13039\/501100004488","id-type":"DOI","asserted-by":"publisher"}]},{"award":["IP-2025-02-3588"],"award-info":[{"award-number":["IP-2025-02-3588"]}],"id":[{"id":"https:\/\/ror.org\/03n51vw80","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The main objective of this study was to generate protein-polyphenol microparticles on the basis of pea and rice proteins in combination with pomegranate juice. Protein microparticles were prepared as a freeze-dried powder and evaluated for total polyphenols and proanthocyanidins using spectrophotometric methods, and for individual polyphenols using the HPLC method. In addition, they were assessed for antioxidant activity, and IR spectra were recorded to establish structural changes in proteins upon adsorption of pomegranate polyphenols. The potential of the formulated microparticles to inhibit colon cancer cell proliferation (SW1116 and Colo205) was also investigated and compared with pomegranate juice. The adsorption capacity of total polyphenols for both protein matrices were 47%. All compounds had a higher affinity for the pea protein matrix except gallic acid. The highest affinity for proteins had punicalagin, with 88% and 80% for pea and rice proteins, respectively. The microparticles demonstrated antioxidant potential using DPPH, ABTS, FRAP, and CUPRAC methods. Both pomegranate juice and protein microparticles exhibited high antioxidant potential and inhibitory effects on both types of colon cancer cells. Screening of IR spectra of protein microparticles revealed the adsorption of pomegranate polyphenols through changes in protein structures, particularly in regions characteristic of proteins.<\/jats:p>","DOI":"10.3390\/foods15122189","type":"journal-article","created":{"date-parts":[[2026,6,17]],"date-time":"2026-06-17T15:11:22Z","timestamp":1781709082000},"page":"2189","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Encapsulation of Pomegranate Polyphenols in Plant-Based Proteins and Bioactivity of Resulting Microparticles"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6864-4652","authenticated-orcid":false,"given":"Mirela","family":"Kopjar","sequence":"first","affiliation":[{"name":"Faculty of Food Technology Osijek, Josip Juraj Strossmayer University in Osijek, Franje Kuha\u010da 18, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4928-3836","authenticated-orcid":false,"given":"Mary Ann","family":"Lila","sequence":"additional","affiliation":[{"name":"Department of Food, Bioprocessing and Nutrition Science, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus, 600 Laureate Way, Kannapolis, NC 28081, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anureet K.","family":"Thind","sequence":"additional","affiliation":[{"name":"Department of Cell and Molecular Biology, University of Mississippi Medical Center, 2500 North State Street, Jackson, MS 39216, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7594-512X","authenticated-orcid":false,"given":"Josip","family":"\u0160imunovi\u0107","sequence":"additional","affiliation":[{"name":"Department of Food, Bioprocessing and Nutrition Science, North Carolina State University, 116C Schaub Hall, Raleigh, NC 27695, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0555-8308","authenticated-orcid":false,"given":"Dra\u017een","family":"Raucher","sequence":"additional","affiliation":[{"name":"Department of Cell and Molecular Biology, University of Mississippi Medical Center, 2500 North State Street, Jackson, MS 39216, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,6,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.jfoodeng.2017.04.033","article-title":"A bottom-up approach for encapsulation of sour cherries anthocyanins by using \u03b2-lactoglobulin as matrices","volume":"210","author":"Oancea","year":"2017","journal-title":"J. Food Eng."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1030","DOI":"10.1002\/jsfa.10107","article-title":"Development of healthy gummy jellies containing honey and propolis","volume":"100","author":"Rivero","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1002\/fci2.70013","article-title":"Plant protein-dietary polyphenol interactions: Implications for protein structural and functional properties and digestibility","volume":"1","author":"Mylvaganam","year":"2025","journal-title":"Food Chem. Int."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1193","DOI":"10.1016\/j.foodchem.2011.09.103","article-title":"Efficient sorption of polyphenols to soybean four enables natural fortification of foods","volume":"131","author":"Roopchand","year":"2012","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"6856","DOI":"10.1021\/jf401627m","article-title":"Stable binding of alternative protein-enriched food matrices with concentrated cranberry bioflavonoids for functional food applications","volume":"61","author":"Grace","year":"2013","journal-title":"J. Agric. Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"4760","DOI":"10.1039\/C7FO00883J","article-title":"Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods","volume":"8","author":"Lila","year":"2017","journal-title":"Food Funct."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"301","DOI":"10.1016\/j.foodhyd.2014.01.013","article-title":"Soy proteins: A review on composition, aggregation and emulsification","volume":"39","author":"Nishinari","year":"2014","journal-title":"Food Hydrocoll."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"35825","DOI":"10.1039\/C9RA07808H","article-title":"Recent advances in phenolic\u2013protein conjugates: Synthesis, characterization, biological activities and potential applications","volume":"9","author":"Liu","year":"2019","journal-title":"RSC Adv."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Martins, J.T., Bourbon, A.I., Pinheiro, A.C., Fasolin, L.H., and Vicente, A.A. (2018). Protein-based structures for food applications: From macro to nanoscale. Front. Sustain. Food Syst., 2.","DOI":"10.3389\/fsufs.2018.00077"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"728","DOI":"10.1111\/ijfs.15454","article-title":"Pea protein isolates as an efficient encapsulating material for glucosyl-hesperidin","volume":"57","author":"Kopjar","year":"2022","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Kopjar, M., Buljeta, I., \u0106orkovi\u0107, I., Pichler, A., and \u0160imunovi\u0107, J. (2022). Adsorption of Quercetin on Brown Rice and Almond Protein Matrices: Effect of Quercetin Concentration. Foods, 11.","DOI":"10.3390\/foods11060793"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Kopjar, M., Buljeta, I., Jeli\u0107, I., Kelemen, V., \u0160imunovi\u0107, J., and Pichler, A. (2021). Encapsulation of Cinnamic Acid on Plant-Based Proteins: Evaluation by HPLC, DSC and FTIR-ATR. Plants, 10.","DOI":"10.3390\/plants10102158"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Quiroz, J.Q., Velazquez, V., Corrales-Garcia, L.L., Torres, J.D., Delgado, E., Ciro, G., and Rojas, J. (2020). Use of plant proteins as microencapsulating agents of bioactive compounds extracted from annatto seeds (Bixa orellana L.). Antioxidants, 9.","DOI":"10.3390\/antiox9040310"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"3740","DOI":"10.1002\/fsn3.2335","article-title":"Pea protein isolate characteristics modulate functional properties of pea protein-cranberry polyphenol particles","volume":"9","author":"Strauch","year":"2021","journal-title":"Food Sci. Nutr."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Kopjar, M., Buljeta, I., Pichler, D., Krezi\u0107, J., Nedi\u0107 Tiban, N., and Pichler, A. (2026). Impact of the addition of disaccharides on the encapsulation of chokeberry polyphenols on rice and pea proteins. Molecules, 31.","DOI":"10.3390\/molecules31020377"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"129396","DOI":"10.1016\/j.foodchem.2021.129396","article-title":"Identification of punicalagin as the bioactive compound behind the antimicrobial activity of pomegranate (Punica granatum L.) peels","volume":"352","author":"Zhao","year":"2021","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.tifs.2019.02.010","article-title":"Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?","volume":"86","author":"Andrade","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"254","DOI":"10.1016\/j.foodchem.2005.02.033","article-title":"Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract","volume":"96","author":"Li","year":"2006","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.foodchem.2014.03.089","article-title":"Valorization of pomegranate peel from12 cultivars: Dietary fibre composition, antioxidant capacity and functional properties","volume":"160","author":"Hasnaoui","year":"2014","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1039\/D4FB00196F","article-title":"Recent advances in encapsulation of pomegranate peel extract and combination of wall materials: A review of encapsulation technologies, characterization and applications in the food industry","volume":"3","author":"Rahul","year":"2025","journal-title":"Sustain. Food Technol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1386","DOI":"10.1111\/j.1365-2621.2010.02270.x","article-title":"Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying","volume":"45","author":"Robert","year":"2010","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"113590","DOI":"10.1016\/j.foodres.2023.113590","article-title":"Encapsulation of pomegranate polyphenols by ionic gelation: Strategies for improved retention and controlled release","volume":"174","author":"Silveira","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"139241","DOI":"10.1016\/j.foodchem.2024.139241","article-title":"The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein","volume":"450","author":"Shi","year":"2024","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"143732","DOI":"10.1016\/j.foodchem.2025.143732","article-title":"Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions","volume":"479","author":"Shu","year":"2025","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Tang, S., Yang, X., Wang, C., and Wang, C. (2025). Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations. Molecules, 30.","DOI":"10.3390\/molecules30081674"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"111713","DOI":"10.1016\/j.foodres.2022.111713","article-title":"Pea protein based nanocarriers for lipophilic polyphenols: Spectroscopic analysis, characterization, chemical stability, antioxidant and molecular docking","volume":"160","author":"Zhang","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"144","DOI":"10.5344\/ajev.1965.16.3.144","article-title":"Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents","volume":"16","author":"Singleton","year":"1965","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1473","DOI":"10.1002\/jsfa.3966","article-title":"Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders","volume":"90","author":"Prior","year":"2010","journal-title":"J. Sci. Food Agric."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"3780","DOI":"10.1002\/fsn3.3362","article-title":"Effect of different extraction methods on antioxidant properties and encapsulation efficiency of anthocyanin of pomegranate peel","volume":"11","author":"Zahed","year":"2023","journal-title":"Food Sci. Nutr."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a free radical method to evaluate antioxidant activity","volume":"28","author":"Cuvelier","year":"1995","journal-title":"LWT"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1016\/S0308-8146(00)00324-1","article-title":"The hydrophilic and lipophilic contribution to total antioxidant activity","volume":"73","author":"Arnao","year":"2001","journal-title":"Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1006\/abio.1996.0292","article-title":"The ferric reducing ability of plasma (FRAP) as a measure of \u201cAntioxidant Power\u201d: The FRAP assay","volume":"239","author":"Benzie","year":"1994","journal-title":"Anal. Biochem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"7970","DOI":"10.1021\/jf048741x","article-title":"Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method","volume":"52","author":"Apak","year":"2004","journal-title":"J. Sci. Food Agric."},{"key":"ref_34","first-page":"47","article-title":"Fourier transform infrared analysis of amide III bands of proteins for the secondary structure estimation","volume":"1890","author":"Singh","year":"1993","journal-title":"Biomol. Spectrosc. III"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1016\/j.lwt.2015.10.054","article-title":"Effect of covalent modification by (\u2212)-epigallocatechin-3-gallate on physicochemical and functional properties of whey protein isolate","volume":"66","author":"Jia","year":"2016","journal-title":"LWT"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"504","DOI":"10.1016\/j.foodchem.2018.06.059","article-title":"Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin","volume":"268","author":"Xiang","year":"2018","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"8572","DOI":"10.1021\/acsomega.9b04421","article-title":"DFT-calculated IR spectrum Amide I, II, and III band contributions of N-methylacetamide fine components","volume":"5","author":"Ji","year":"2020","journal-title":"ACS Omega"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"630","DOI":"10.1016\/j.foodchem.2010.11.087","article-title":"Interaction of milk \u03b1- and \u03b2-caseins with tea polyphenols","volume":"126","author":"Hasni","year":"2011","journal-title":"Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1080\/05704920701829043","article-title":"Fourier Transform Infrared (FTIR) spectroscopy of biological tissues","volume":"43","author":"Movasaghi","year":"2008","journal-title":"Appl. Spectrosc. Rev."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"108500","DOI":"10.1016\/j.foodhyd.2023.108500","article-title":"Linear and nonlinear interface rheological behaviors and structural properties of pea protein (vicilin, legumin, albumin)","volume":"139","author":"Shen","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"2593","DOI":"10.1080\/10408398.2019.1651248","article-title":"Composition, physicochemical properties of pea protein and its application in functional foods","volume":"60","author":"Lu","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"3589","DOI":"10.1080\/10408398.2020.1803199","article-title":"Dietary protein-phenolic interactions: Characterization, biochemical-physiological consequences, and potential food applications","volume":"61","author":"Zhang","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"133640","DOI":"10.1016\/j.ijbiomac.2024.133640","article-title":"Development of pea protein nanoparticle\/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin","volume":"276","author":"Kong","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Yilmaz, H., Gultekin Subasi, B., Celebioglu, H.U., Ozdal, T., and Capanoglu, E. (2022). Chemistry of protein-phenolic interactions toward the microbiota and microbial infections. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.914118"},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Khalesi, M., and FitzGerald, R.J. (2021). In vitro digestibility and antioxidant activity of plant protein isolate and milk protein concentrate blends. Catalysts, 11.","DOI":"10.3390\/catal11070787"},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"S\u0119czyk, \u0141., \u015awieca, M., Kapusta, I., and Gawlik-Dziki, U. (2019). Protein-phenolic interactions as a factor affecting the physicochemical properties of white bean proteins. Molecules, 24.","DOI":"10.3390\/molecules24030408"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/S0141-8130(02)00016-8","article-title":"Interactions of different phenolic acids and flavonoids with soy proteins","volume":"30","author":"Rawel","year":"2002","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"414","DOI":"10.1111\/j.1750-3841.2011.02249.x","article-title":"Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: In relation to glass transition","volume":"76","author":"Syamaladevi","year":"2011","journal-title":"J. Food Sci."},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"Kopjar, M., \u0106orkovi\u0107, I., \u0160imunovi\u0107, J., and Pichler, A. (2025). Encapsulation of chokeberry polyphenols by ionic gelation: Impact of pullulan and disaccharides addition to alginate beads. Appl. Sci., 15.","DOI":"10.3390\/app15116320"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.foodchem.2012.02.082","article-title":"Binding of polyphenols to plant cell wall analogues\u2014Part 1: Anthocyanins","volume":"134","author":"Padayachee","year":"2012","journal-title":"Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1016\/j.foodchem.2004.08.004","article-title":"Review of methods to determine chain-breaking antioxidant activity in food","volume":"92","author":"Roginsky","year":"2005","journal-title":"Food Chem."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"757","DOI":"10.1016\/j.jff.2015.01.047","article-title":"Measurement of antioxidant activity","volume":"18","author":"Shahidi","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"4290","DOI":"10.1021\/jf0502698","article-title":"Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements","volume":"53","author":"Prior","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"1177","DOI":"10.1021\/jf0350515","article-title":"Interaction among phenols in food fortification: Negative synergism on antioxidant capacity","volume":"52","author":"Pinelo","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"113281","DOI":"10.1016\/j.phytochem.2022.113281","article-title":"The hydroperoxyl radical scavenging activity of natural hy-droxybenzoic acids in oil and aqueous environments: Insights into the mechanism and kinetics","volume":"201","author":"Hang","year":"2022","journal-title":"Phytochemistry"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"113254","DOI":"10.1016\/j.phytochem.2022.113254","article-title":"Phenolic acids and their carboxylate anions: Thermodynamics of primary antioxidant action","volume":"200","author":"Biela","year":"2022","journal-title":"Phytochem."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"360","DOI":"10.1016\/j.jnutbio.2005.01.006","article-title":"In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice","volume":"16","author":"Seeram","year":"2005","journal-title":"J. Nutr. Biochem."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1023\/A:1014405730585","article-title":"Chemopreventive and adjuvant therapeutic potential of pomegranate (Punica granatum) for human breast cancer","volume":"71","author":"Kim","year":"2002","journal-title":"Breast Cancer Res. Treat."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"975","DOI":"10.1016\/j.cellsig.2004.11.015","article-title":"Activation of phosphoinositide 3-kinase in response to inflammation and nitric oxide leads to the up-regulation of cyclooxygenase-2 expression and subsequent cell proliferation in mesangial cells","volume":"17","author":"Sheu","year":"2005","journal-title":"Cell. Signal."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1007\/978-1-4615-0193-0_77","article-title":"Signaling pathways for TNFa-induced COX-2 expression: Mediation through MAP kinases and NFkB, and inhibition by certain nonsteroidal anti-inflammatory drugs","volume":"507","author":"Paik","year":"2002","journal-title":"Adv. Exp. Med. Biol."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"980","DOI":"10.1021\/jf052005r","article-title":"Pomegranate juice, total pomegranate ellagitannins, and punicalagin suppress inflammatory cell signaling in colon cancer cells","volume":"54","author":"Adams","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"9603271231213979","DOI":"10.1177\/09603271231213979","article-title":"Punicalagin is cytotoxic to human colon cancer cells by modulating cell proliferation, apoptosis, and invasion","volume":"42","author":"Sun","year":"2023","journal-title":"Hum. Exp. Toxicol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"4919","DOI":"10.2174\/1381612825666191212105145","article-title":"The prevention and inhibition effect of anthocyanins on colorectal cancer","volume":"25","author":"Zhao","year":"2019","journal-title":"Curr. Pharm. Des."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1002\/jcb.21023","article-title":"Anthocyanidins inhibit migration of glioblastoma cells: Structure-activity relationship and involvement of the plasmolytic system","volume":"100","author":"Lamy","year":"2007","journal-title":"J. Cell. Biochem."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"1112","DOI":"10.1097\/CAD.0000000000001513","article-title":"Ellagic acid inhibits human colon cancer HCT-116 cells by regulating long noncoding RNAs","volume":"24","author":"Zhao","year":"2023","journal-title":"Anticancer Drugs"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"102032","DOI":"10.1016\/j.tice.2023.102032","article-title":"Ellagic acid induces apoptosis and autophagy in colon cancer through the AMPK\/mTOR pathway","volume":"81","author":"Ni","year":"2023","journal-title":"Tissue Cell"},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"638","DOI":"10.3892\/etm.2021.10070","article-title":"Gallic acid suppresses colon cancer proliferation by inhibiting SRC and EGFR phosphorylation","volume":"21","author":"Lin","year":"2021","journal-title":"Exp. Ther. Med."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"2077","DOI":"10.1002\/tox.24087","article-title":"Gallic acid attenuates metastatic potential of human colorectal cancer cells through the miR-1247-3p-modulated integrin\/FAK axis","volume":"39","author":"Huang","year":"2024","journal-title":"Environ. Toxicol."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1080\/10408398.2010.499808","article-title":"Interactions between polyphenols and macromolecules: Quantification methods and mechanisms","volume":"52","author":"Renard","year":"2012","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"1046","DOI":"10.1016\/j.foodchem.2011.01.079","article-title":"Milk \u03b2-lactoglobulin complexes with tea polyphenols","volume":"127","author":"Kanakis","year":"2011","journal-title":"Food Chem."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"665","DOI":"10.1080\/87559129.2017.1377225","article-title":"Interactions between milk proteins and polyphenols: Binding mechanisms, related changes and the future trends in dairy industry","volume":"34","author":"Erdem","year":"2018","journal-title":"Food Rev. Int."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1111\/1750-3841.13607","article-title":"Interaction of whey proteins with phenolic derivatives under neutral and acidic pH conditions","volume":"82","author":"Cao","year":"2017","journal-title":"J. Food Sci."},{"key":"ref_73","first-page":"102269","article-title":"Insights into interactions between polyphenols and proteins and their applications: An updated overview","volume":"23","author":"Lu","year":"2025","journal-title":"J. Agric. Food Res."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"13017","DOI":"10.1021\/acs.jafc.2c00398","article-title":"Boosting the bioaccessibility of dietary bioactives by delivery as protein\u2013polyphenol aggregate particles","volume":"70","author":"Lila","year":"2022","journal-title":"J. Agric. Food Chem."},{"key":"ref_75","first-page":"188","article-title":"Phenolic\u2013protein interactions: Effects on food properties and health benefits","volume":"21","year":"2017","journal-title":"J. Med. Food"},{"key":"ref_76","doi-asserted-by":"crossref","unstructured":"Zhang, K., Huang, J., Wang, D., Wan, X., and Wang, Y. (2024). Covalent polyphenols-proteins interactions in food processing: Formation mechanisms, quantification methods, bioactive effects, and applications. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1371401"},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1111\/1541-4337.12320","article-title":"The role of dietary phenolic compounds in protein digestion and processing technologies to improve their antinutritive properties","volume":"17","year":"2018","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1111\/1541-4337.13070","article-title":"Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins","volume":"22","author":"Wu","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_79","first-page":"306","article-title":"Anthocyanins and human health: An in vitro investigative approach","volume":"5","author":"Lila","year":"2004","journal-title":"J. Biomed. Biotechnol."},{"key":"ref_80","first-page":"1279","article-title":"Recent advances in pulse protein conjugation and complexation with polyphenols: An emerging approach to improve protein functionality and health benefits","volume":"12","author":"Gong","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/12\/2189\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,6,17]],"date-time":"2026-06-17T15:53:10Z","timestamp":1781711590000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/12\/2189"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,6,17]]},"references-count":80,"journal-issue":{"issue":"12","published-online":{"date-parts":[[2026,6]]}},"alternative-id":["foods15122189"],"URL":"https:\/\/doi.org\/10.3390\/foods15122189","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,6,17]]}}}