When casein (a protein in milk) meets polyphenols (natural compounds in tea, wine, or fruit), they stick together in different ways—like magnets and glue—and this changes the protein’s shape and how it works.

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Evidence from Studies

Supporting (1)

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An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions

Narrative Review

2024 Sep 13

This study says that casein (a milk protein) sticks to polyphenols (found in tea, wine, etc.) using weak hugs and sometimes even forms permanent bonds when exposed to air or enzymes, which changes how the protein behaves—exactly what the claim says.

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Source Study

An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions

Score: 1

DOI: 10.3390/foods13182903

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