. Author manuscript; available in PMC: 2008 Dec 8.

Published in final edited form as: J Agric Food Chem. 2006 Dec 13;54(25):9503–9509. doi: 10.1021/jf062272c

Table 2.

Competitive Binding Assays for Four Tannins^**.

Compound	Tannin (µg)	I₅₀ (µg competing protein)
		BSA	Gelatin
Procyanidin (1)	0.5	29^a 27 to 32	3.0^x 2.6 to 3.6
Pentagalloyl glucose (2)	1.5	36^a 28 to 46	6.3^y 5.2 to 7.5
Castalagin (3)	15	26^a 20 to 34	5.5^y 4.9 to 6.1
Grandinin (4)	30	26^a 24 to 29	4.3^z 3.9 to 4.8

^**

Different lower case letters indicate a statistically significant difference between compounds for a single protein (p<0.05). For all compounds, I₅₀ for gelatin was significantly less than I₅₀ for BSA (p<0.05). The range of values indicates the 95% confidence limit for the I₅₀.