[Adsorption kinetic study of the interaction between human salivary alpha-amylase and the polyphenoles from the black/green tea].

The sorely oral astringency is much easily produced by TF from the black tea rather than EGCG from the green tea. The driving force of the oral astringency is attributed to the hydrogen bonds of hydroxyl groups and hydrophobic interaction of galloyl groups in polyphenolic structures.