Results 251 to 260 of about 30,058 (282)

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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Phytochemistry of proanthocyanidins

Phytochemistry, 1975
Abstract Procyanidin A from Aesculus hippocastanum differs from the B type procyanidin in that it is difficultly soluble in water, gives a higher yield of cyanidin when heated in butanolic HCl and the production of cyanidin continues beyond the 2 hr period sufficient for maximum production in the case of B type procyanidin. Anthocyanidin production
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Oligomeric Proanthocyanidins from Mangosteen Pericarps

Journal of Agricultural and Food Chemistry, 2007
Oligomeric proanthocyanidins were extracted from mangosteen pericarps and fractionated by a Sephadex LH-20 column to give 0.66% yield (dry matter). (13)C and (1)H NMR signals showed the presence of predominantly procyanidins together with a few prodelphinidin units along with small amounts of stereoisomers of afzelechin/epiafzelechin, catechin ...
Fu, C., Loo, A.E.K., Chia, F.P.P., Huang, D.   +3 more
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Proanthocyanidins fromAntenoron neofiliforme

Planta Medica, 1989
Six compounds have been isolated and characterized from the rhizomes of Antenoron neofiliforme: procyanidin B2-3'-0-gallate, procyanidine B2, (-)-epicatechin-3-0-gallate, (-)-epicatechin, (+)-catechin and gallic ...
L, Xiaozhong, X, Peigen
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Oligomeric Proanthocyanidins: Naturally Occurring O‐Heterocycles.

ChemInform, 2002
AbstractFor Abstract see ChemInform Abstract in Full Text.
Daneel, Ferreira, Desmond, Slade
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Oligomeric proanthocyanidin glycosides ofClementsia semenovii

Chemistry of Natural Compounds, 1998
The structures of proanthocyanidins CS-3 and CS-4, isolated from the roots ofClementsia semenovii have been established on the basis of chemical and spectral studies. CS-3 is 7-O-(6-O-galloyl-β-D-Glcp $$\xrightarrow{6}$$ O-β-D-Glcp
K. N. Matamarova, Z. A. Kuliev, A. D. Vdovin, N. D. Abdullaev, M. B. Murzubraimov   +4 more
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Oligomeric proanthocyanidin glycosides ofRhodiola pamiroalaica. II

Chemistry of Natural Compounds, 1998
In a continuation of investigations of proanthocyanidins of the roots ofRhodiola pamiroalaica, we have isolated proanthocyanidins RP-3 and RP-4. Their compositions, structures, and relative configurations have been investigated: RP-3 is 7-O-(6-O-galloyl-β-D-Glcp)-3-O-galloyl-(-)-epigallocatechin-(4β-8)-[(-)-epicatechin-(4β-8)-(3-O-galloyl ...
A. É. Ismailov, Z. A. Kuliev, A. D. Vdovin, N. D. Abdullaev, B. M. Murzubraimov   +4 more
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Flavans and proanthocyanidins

1988
Haslam’s previous accounts of this area of flavonoid chemistry (Haslam, 1975, 1982a) eloquently summarized the historical developments in the chemistry and biochemistry of this important and complex group of plant phenolics. Also covered were their relationship with condensed tannins and aspects of their characteristic chemical and spectroscopic ...
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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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Analysis of proanthocyanidins

Molecular Nutrition & Food Research, 2008
Wolfgang, Hümmer, Peter, Schreier
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