Results 191 to 200 of about 17,060 (241)

Decomposition of Cocoa Procyanidins in the Gastric Milieu

Biochemical and Biophysical Research Communications, 2000
There is considerable interest in the bioavailability of flavonoids and phenolic components of the diet and their bioactivity in vivo. However, little is known of pre-absorption events in the gastric lumen. The effects of the acidic environment, as found in the gastric milieu, on procyanidin oligomers of catechin polyphenols has been investigated.
Spencer, J P E, Chaudry, F, Pannala, A S, Srai, S K, Debnam, E, Rice-Evans, C   +5 more
openaire   +3 more sources

Procyanidins from the seeds of Vitis amurensis

Phytochemistry, 2000
Three procyanidins, procyanidin B-5 3'-O-gallate, vitisinol, and amurensisin, were isolated from the seeds of Vitis amurensis, whose structures were elucidated on the basis of spectral and chemical evidence. Vitisinol and amurensisin contain a spiro-type biflavanyl linkage and a biphenyl-lactone partial structure, respectively.
J N, Wang, Y, Hano, T, Nomura, Y J, Chen
openaire   +2 more sources

The absorption, distribution, metabolism and excretion of procyanidins

Food & Function, 2016
This review summarizes research on thein vivoandin vitroADME of procyanidins (PAs), including the degradation of PAs in gastric digestion, their absorption in the small intestine and the pathway of their metabolism by colonic microflora. A systematic comparative analysis of published data is performed to elucidate the pharmacokinetics of PAsin vivo.
Liang, Zhang, Yijun, Wang, Daxiang, Li, Chi-Tang, Ho, Junsong, Li, Xiaochun, Wan   +5 more
openaire   +2 more sources

Interaction of (+)‐catechin, (−)‐epicatechin, procyanidin B2 and procyanidin C1 with pooled human saliva in vitro

Journal of the Science of Food and Agriculture, 2000
Pooled human saliva was mixed with solutions containing either (+)-catechin, (−)-epicatechin, procyanidin B2 or procyanidin C1 at two ratios of admixture and allowed to react at pH 3.2. Precipitates were removed by centrifugation and the supernatants were analysed for the content of proteins and flavanols remaining.
Kallithraka, S, Bakker, J, Clifford, MN
openaire   +1 more source

Quantification of (−)-epicatechin and procyanidin B2 in chocolates

Journal of Planar Chromatography – Modern TLC, 2011
Validation of a method for the quantification of (–)-epicatechin and procyanidin B2 in chocolates is reported. After a simple preparation of the chocolate test solution, thin-layer chromatography (TLC) on high-performance thin-layer chromatographic (HPTLC) cellulose plates with n-propanol–water–acetic acid (20:80:1, v/v) and derivatization with 4 ...
Glavnik, Vesna, Simonovska, Breda, Vovk, Irena, Mutavdžić Pavlović, Dragana, Ašperger, Danijela, Babić, Sandra   +5 more
openaire   +2 more sources

In Vivo Interactions between Procyanidins and Human Saliva Proteins: Effect of Repeated Exposures to Procyanidins Solution

Journal of Agricultural and Food Chemistry, 2014
The general accepted mechanism for astringency arises from the interaction between tannins and salivary proteins (SP) resulting in (in)soluble aggregates. By HPLC analysis, it was observed that repeated sips of procyanidins (PC) solution practically depleted aPRPs (∼14%) and statherin (∼2%), and significantly reduced the amount of gPRPs.
Elsa, Brandão, Susana, Soares, Nuno, Mateus, Victor, de Freitas   +3 more
openaire   +2 more sources

Procyanidin Effects on Adipocyte-Related Pathologies

Critical Reviews in Food Science and Nutrition, 2006
Procyanidins, a class of flavonoids, have clear and well-defined beneficial effects against several pathologies including cardiovascular heart disease. Now, studies in vivo are revealing the effects of procyanidins against obesity, where they prevent weight gain and adipose tissue mass increase, and against diabetes and insulin resistance, where they ...
Montse, Pinent, Cinta, Bladé, M Josepa, Salvadó, Mayte, Blay, Gerard, Pujadas, Juan, Fernández-Larrea, Lluís, Arola, Anna, Ardévol   +7 more
openaire   +2 more sources

Procyanidins: extraction and micro‐ encapsulation

Journal of the Science of Food and Agriculture, 2007
AbstractAs by‐products of grape juice and wine production, grape seeds are a rich source of procyanidins but are usually discarded as waste. We have treated grape seeds with supercritical fluid extraction to remove the oils and have extracted the procyanidins from the residues.
Lianfu Zhang, Dehua Mou, Yanshan Du
openaire   +1 more source

Analysis of procyanidins

2000
Abstract The present knowledge on the qualitative and quantitative analysis of procyanidins is reviewed. Procyanidins belong to the class of natural products known as proanthocyanidins or condensed polyphenols. The instability of procyanidins should be considered throughout sample collection, storage and clean up procedures.
openaire   +1 more source

Pink Discoloration of Canned Pears: Role of Procyanidin Chemical Depolymerization and Procyanidin/Cell Wall Interactions

Journal of Agricultural and Food Chemistry, 2013
After canning, pear pieces turn occasionally from whitish-beige to pink. Conditions were set up to obtain this discoloration systematically and investigate its mechanism. Canned pears showed a significantly lower L* coordinate compared with fresh pears, and the L* coordinate of canned pears decreased with decreasing pH.
Le Bourvellec, Carine, Gouble, Barbara, Bureau, Sylvie, Loonis, Michèle, Plé, Yves, Renard, Catherine   +5 more
openaire   +4 more sources