Results 141 to 150 of about 14,932 (201)
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Journal of the Science of Food and Agriculture, 1998
Proanthocyanidin (PA) extraction, sample preparation and proanthocyanidin assay (butanol/HCl) reaction conditions were evaluated for measuring PA in Leucaena spp leaf material. The optimal conditions for extracting PA from leaf tissue are described, with short sequential sonications in 70% aqueous acetone being as efficient as prolonged sequential ...
Dalzell, Scott A., Kerven, Graham L.
exaly +4 more sources
Proanthocyanidin (PA) extraction, sample preparation and proanthocyanidin assay (butanol/HCl) reaction conditions were evaluated for measuring PA in Leucaena spp leaf material. The optimal conditions for extracting PA from leaf tissue are described, with short sequential sonications in 70% aqueous acetone being as efficient as prolonged sequential ...
Dalzell, Scott A., Kerven, Graham L.
exaly +4 more sources
Mutagenicity of proanthocyanidins
Food and Chemical Toxicology, 1987Several 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, 1980AbstractCondensed 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 +2 more
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Combinatorics of proanthocyanidins in wine
The Analyst, 2019Condensed 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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Healthy properties of proanthocyanidins
BioFactors, 2010AbstractProanthocyanidins, 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 +4 more
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Proanthocyanidins in health and disease
BioFactors, 2016AbstractProanthocyanidins (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 +7 more
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Research progress of proanthocyanidins and anthocyanidins
Phytotherapy Research, 2023AbstractProanthocyanidins (PA) are polyphenol compounds that are widely distributed in the bark, fruit core, skin, or seeds of various plants. Anthocyanidins are water‐soluble natural pigments widely found in plants. They are all flavonoids, a major coloring substance in plants and fruits.
Yang Zhao +4 more
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Chromatography of Proanthocyanidins
1989Current trends in chromatographic isolation and analyses of proanthocyanidins are reviewed. Preparative isolations by low pressure column chromatography can be carried out using a variety of gel types. Often, repeated separations are required to obtain pure compounds, and it has been found advantageous to alternate each separation with a different gel ...
Joseph J. Karchesy +4 more
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