The association of polyphenols with caffeine and α- and β-cyclodextrin in aqueous media

Abstract

The association of polyphenols in aqueous media with caffeine and with α- and β-cyclodextrin has been studied in binary and ternary systems using ¹H n.m.r. spectroscopy and microcalorimetry; the results confirm that complexation of polyphenols with caffeine is considerably modified in the presence of certain types of saccharides.