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Conifer Bark Extracts as Modulators of Endothelial Function: Evidence from <i>Abies alba</i> and <i>Cedrus brevifolia</i>. [PDF]

Plants (Basel)
Barsan Bujor A, Cismasiu VB, Pop S, Girard C, Totoson P, Luca SV, Skalicka-Woźniak K, Lipovanu M, Lungu C, Ochiuz L, Miron A.   +10 more
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Mutagenicity of proanthocyanidins

Food and Chemical Toxicology, 1987
Several procyanidins with different degrees of polymerization (dimers, a trimer and a polymer) and extracted from different natural sources were found to be non-mutagenic in the Salmonella mutagenesis assay system. A mutagenic impurity in procyanidin B-4 was isolated by means of reversed-phase high-performance liquid chromatography (HPLC) and ...
C L, Yu, B, Swaminathan
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Condensed proanthocyanidins of fababeans

Journal of the Science of Food and Agriculture, 1980
AbstractCondensed proanthocyanidins were extracted from fababean hulls with water. The aqueous extract, after deproteinisation by freezing, thawing and acetone precipitation, was purified by chromatography using Sephadex LH20 gel and 95% ethanol developing solvent.
P E, Cansfield, R R, Marquardt, L D, Campbell   +2 more
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Healthy properties of proanthocyanidins

BioFactors, 2010
AbstractProanthocyanidins, also named condensed tannins, are the result of flavanols condensation. Oligomers and polymers of proanthocyanidins can widely be found in the plant kingdom, as in fruits and berries, seeds, flowers, and leafs. They have a putative role as antioxidants, and they affect the inflammatory process via calcium‐dependent release of
Rocío, de la Iglesia, Fermín I, Milagro, Javier, Campión, Noemí, Boqué, J Alfredo, Martínez   +4 more
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Combinatorics of proanthocyanidins in wine

The Analyst, 2019
Condensed tannin are polymers comprised of procyanidin and prodelphinidin units found in wine, chocolate, apples and many other foods.
Jonathan R. Cave, Andrew L. Waterhouse
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Proanthocyanidins in health and disease

BioFactors, 2016
AbstractProanthocyanidins (PAs) are the most abundant flavonoids in the human diet. Several epidemiological studies connect PA consumption and health benefits and the designation of PAs as healthy compounds started at the early stages of the 20th century. The beneficial health properties of PAs are attributed to their conjugated and colonic metabolites.
Cinta, Bladé, Gerard, Aragonès, Anna, Arola-Arnal, Begoña, Muguerza, Francisca Isabel, Bravo, M Josepa, Salvadó, Lluis, Arola, Manuel, Suárez   +7 more
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Proanthocyanidins in cereals and pseudocereals

Critical Reviews in Food Science and Nutrition, 2018
Proanthocyanidins (PAs) are a class of oligomeric flavonoids found in a variety of plant foods. Intake of PAs in human diet has been associated with a reduced occurrence of various chronic disorders. Cereal and pseudocereal grains are staple food items.
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Flavanols and Proanthocyanidins

2014
There are many kinds of natural, oligo- and polymeric materials with very specific, almost unique properties. In the field of redox active secondary metabolites, the class of ‘condensed’ polyphenolic flavonoids, often referred to as proanthocyanidins or––at higher molecular weight––as tannins clearly stands out. Such substances are found in many edible
Hadi Ebrahimnejad, Torsten Burkholz, Claus Jacob   +2 more
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