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. 2019 Jan 28;9:789. doi: 10.1038/s41598-018-37283-2

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© The Author(s) 2019

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Representation of the optimized structure of each (A) GLUT1:polyphenol complex and (B) GLUT3:polyphenol complex. The main amino acids involved in the polyphenols’ binding are also shown (depicted with sticks and colored by atom type). GLUTs are represented in cartoon and colored in gray, while the polyphenol compounds are represented as ball-and-sticks and colored by atom type. Aromatic, non-aromatic saccharide, and non-aromatic non-saccharide rings of each polyphenol are colored in red, green and orange, respectively. The binding region of GLUTs for all polyphenols is represented as a purple surface.