The most abundant polyphenols in pomegranate juice are the hydrolyzable tannins called ellagitannins formed when ellagic acid binds with a carbohydrate.

Glutamic acid binds to a variant of the G protein-coupled receptor, producing an umami taste.

Ellagic acid may bind to chemicals that cause cancer, and it may also prevent the growth of cancer cells.

Ingredients include caffeine to decrease inflammation and hyaluronic acid to bind moisture.

The phosphotungstic acid binds all of the available hematein to form a blue lake pigment.

If untreated, phytic acid can bind to minerals like calcium and block their absorption.

Retinoic acid binds the promoter region of specific genes and so activates the transcription process and therefore cell replication (Baron 1981).

One hemin and six long-chain fatty acids can bind to serum albumin at the same time.

When a cell contains a surplus amount of the amino acid tryptophan, the acid binds to a specialized repressor protein (tryptophan repressor).

Oils from the seeds exist as triglycerides (three fatty acids bound to a glycerol molecule) or free fatty acids.