Results 191 to 200 of about 18,442 (229)
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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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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.
Manuel Suárez +7 more
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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.
L. D. Campbell +2 more
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Flavanols and Proanthocyanidins
2014There 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 +2 more
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Proanthocyanidins in the Apple
Journal of Food Science, 1966SUMMARYA study was conducted on the acetone‐ and ethyl‐acetate‐extractable flavan polyphenols of Waldhöfler apples, an astringent‐tasting juice variety. The extracts were examined by cellulose thin‐layer chromatography with 5% n‐butanol and n‐butanol—acetic acid—water (BAW) as the developing solvents.
G. Senn, H. Neukom, J. P. Buren
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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
Noemí Boqué +4 more
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Biosynthesis of proanthocyanidins
Journal of the Chemical Society, Chemical Communications, 1975The incorporation of 4′,5,7-trihydroxydihydroflavonol into the dimeric procyanidin B-4 in Rubus idaeus indicates that both flavan-3,4-diols and flavan-3-ols are derived biogenetically from dihydroflavonols.
Edward J. Birch, Edmon Wong
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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 ...
Richard F. Helm +4 more
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