ライフサイエンスコーパス: proanthocyanidin

1 . coli precultured with or without cranberry proanthocyanidin.

2 injection), and the negative contribution of proanthocyanidins.

3 henolic acids, flavonoids, ellagitannins and proanthocyanidins.

4 evant astringent compounds in the absence of proanthocyanidins.

5 precipitation of salivary proteins by grape proanthocyanidins.

6 nthocyanins, cyaniding-3-glucoside and total proanthocyanidins.

7 uding anthocyanins, flavonols, flavones, and proanthocyanidins.

8 not induce BANYULS, TT12 or accumulation of proanthocyanidins.

9 ts effect on flavonoids, anthocyanidins, and proanthocyanidins.

10 re they are coupled to other monolignols and proanthocyanidins.

11 compounds, such as catechin, epicatechin and proanthocyanidins.

12 s, flavones, flavanones, anthocyanidins, and proanthocyanidins.

13 s: 0.71; 95% CI: 0.52, 0.98; P-trend = 0.04; proanthocyanidins: 0.63; 95% CI: 0.47, 0.84; P-trend = 0

14 c flavonoids (8), hydrolysable tannins (12), proanthocyanidin (1) and anthocyanins (12) were tentativ

15 ain presented fewer monomeric and oligomeric proanthocyanidins (12.4+/-0.6 and 83.4+/-8.3 mg l(-1), r

16 ays), anthocyanins (231 mg/100 g pomace) and proanthocyanidins (15.9 g/100 g pomace) was present in P

17 es had higher total phenolic content, namely proanthocyanidins (3- to 10-fold).

18 ble phenolics (1.08-9.2mg/g) non-extractable proanthocyanidins (3.28-5.7mg/g), and dietary fibre (20.

19 Proanthocyanidins, a flavonoids subgroup, are proposed t

20 Proanthocyanidin A1 proved to be more active, with EC50

21 (2 beta --> O --> 7, 4 beta --> 8)-catechin (proanthocyanidin A1) and epicatechin-(beta --> 2 O --> 7

22 ta --> 2 O --> 7, 4 beta --> 8)-epicatechin (proanthocyanidin A2).

23 Medicago trunculata hairy roots induces both proanthocyanidin accumulation and the ATP-dependent vacu

24 lates proper endothelial differentiation and proanthocyanidin accumulation in the seed coat.

25 te the role that cell wall material plays in proanthocyanidin adsorption.

26 d with increasing concentration of cranberry proanthocyanidin, affecting both time to maximal growth

27 that cyanidin 3-O-glucoside is converted to proanthocyanidins after transport into the vacuole.

28 Cranberry proanthocyanidin also decreased KC concentrations and po

29 unds with some diagnostic characteristics of proanthocyanidins also accumulated in LAP1-expressing pl

30 organic cultivation increased the oligomeric proanthocyanidin and anthocyanidin contents and decrease

31 is makes white clover amenable to studies of proanthocyanidin and anthocyanin biosynthesis and possib

32 A study of proanthocyanidin and anthocyanin composition and concent

33 The proanthocyanidin and anthocyanin content of the resultin

34 Proanthocyanidins and anthocyanins are produced by close

35 in E and gamma-oryzanol), soluble (including proanthocyanidins and anthocyanins) and cell wall-bound

36 e contains beneficial polyphenols, including proanthocyanidins and anthocyanins, it is not a palatabl

37 Plavac mali showed higher concentrations of proanthocyanidins and anthocyanins.

38 lover plants (Trifolium repens) produce both proanthocyanidins and anthocyanins.

39 that wine astringency is driven by polymeric proanthocyanidins and by certain phenolic acids, the rat

40 olic compounds, mainly catechin derivatives, proanthocyanidins and catechin glucoside.

41 8 +/- 161.25 ug/mg, dry weight) dominated by proanthocyanidins and hydroxycinnamic acids, affording s

42 The compounds include flavan-3-ols, proanthocyanidins and methylxanthines, but also biogenic

43 ic acids were present in PS and MDBP whereas proanthocyanidins and monomeric flavonoids were found on

44 of roasting on the content of flavanols and proanthocyanidins and on the antioxidant activity of coc

45 ll polysaccharides adsorbed a high amount of proanthocyanidins and only a limited quantity of proanth

46 e phenolic compounds of flavonol glycosides, proanthocyanidins and phenolic acids were found in varie

47 lavonols, flavanols, flavones, anthocyanins, proanthocyanidins and phenolic acids.

48 s been established for the identification of proanthocyanidins and quantification of individual monop

49 ce with bran containing high levels of total proanthocyanidins and specific degree of polymerization

50 parating the homologous series of oligomeric proanthocyanidins and the simultaneous assessment of the

51 cturing process on the content of oligomeric proanthocyanidins and their antioxidant capacity.

52 l EAE conditions extracted higher content of proanthocyanidins and with higher bioactivity from extra

53 ynthesis of anthocyanins, condensed tannins (proanthocyanidins), and other flavonoids important to pl

54 soluble flavonoids (1385.9 ug/g dw), namely proanthocyanidins, and aglycones and glycosylated flavon

55 ess, free and bound phenolics, anthocyanins, proanthocyanidins, and free radical scavenging capacity

56 ajority of flavonoids, such as anthocyanins, proanthocyanidins, and isoflavones, are stored in the ce

57 ding composition and evolution of oligomeric proanthocyanidin-anthocyanin adducts in red wines have o

58 Unlike dried cranberry pomace extract alone, proanthocyanidins, anthocyanins and total polyphenols we

59 derate-to-high intakes of flavanol monomers, proanthocyanidins, anthocyanins, flavones, and the flavo

60 hese findings for the assembly of oligomeric proanthocyanidins are discussed.

61 din-glucoside derivatives, and the seed coat proanthocyanidins are known catechin and epicatechin der

62 In grapevine, anthocyanins and proanthocyanidins are the main flavonoids in berries, wh

63 mount of individual phenolics in the fruits, proanthocyanidins are the major contributor to antioxida

64 st 10 pathogens showed that black chokeberry proanthocyanidins are the most potent antimicrobial agen

65 Proanthocyanidins are the second most abundant plant phe

66 Condensed tannins (proanthocyanidins) are an important factor in the nutrit

67 g anthocyanins, flavan-3-ols, flavonols, and proanthocyanidins, are associated with lower fat mass in

68 functional dietary phytochemicals identified proanthocyanidins as putative targets to ameliorate obes

69 trees synthesize flavan-3-ols (catechin and proanthocyanidins) as a defense against foliar rust fung

70 esence of discrete molecular weight bands of proanthocyanidins, as opposed to a continuous distributi

71 nd extractability of monomeric flavanols and proanthocyanidins, as well as the galloylation percentag

72 tandardized to 20% and 40% anthocyanins, and proanthocyanidins; as well as pure compounds (chlorogeni

73 yphenol-enriched DSF delivered the amount of proanthocyanidins available in three 240 ml servings of

74 d, coumaric acid, kaempferol-3-O-rutinoside, proanthocyanidin B dimer III and proanthocyanidin B dime

75 rutinoside, proanthocyanidin B dimer III and proanthocyanidin B dimer V were the compounds that showe

76 Proanthocyanidin B2 was also a potent inhibitor of brain

77 catechin (i.e. an epicatechin dimer known as proanthocyanidin B2) that markedly reduced brain plaque

78 This could be due, among other causes, to proanthocyanidins being bound to grape cell wall polysac

79 (genus Populus), MYB134 is known to regulate proanthocyanidin biosynthesis by activating key flavonoi

80 o TT2 or TT8, respectively, which determines proanthocyanidin biosynthesis in Arabidopsis, and to ant

81 TE1 is an essential membrane transporter for proanthocyanidin biosynthesis in the Medicago seed coat.

82 bidopsis, in the transport of precursors for proanthocyanidin biosynthesis in the seed coat.

83 n spatiotemporal patterns of anthocyanin and proanthocyanidin biosynthesis with expression profiles o

84 picatechin 3'-O-glucoside as a precursor for proanthocyanidin biosynthesis, and Medicago MATE1 comple

85 Deletion of MATE2 increases seed proanthocyanidin biosynthesis, presumably via redirectio

86 and TT12 encoding a transporter involved in proanthocyanidin biosynthesis.

87 a set of common up-regulated genes encoding proanthocyanidin biosynthetic enzymes and several novel

88 ession in Arabidopsis led to accumulation of proanthocyanidins, but only in a subset of cells in whic

89 characterised by the Folin Ciocalteu assay, proanthocyanidins by depolymerisation with n-butanol/HCl

90 de (cum-OOH) and a chemopreventive cranberry proanthocyanidin (C-PAC) extract, respectively, on level

91 ourteen compounds (aconitic acids, polymeric proanthocyanidins, caftaric, caffeic and coutaric acids

92 sence of enzymes in the solution reduced the proanthocyanidin-cell wall interaction, probably through

93 ive of this work was to test the behavior of proanthocyanidin-cell wall interactions when commercial

94 It was demonstrated that B-type linked proanthocyanidins-coated surfaces, here termed Green coa

95 The flavan-3-ol and proanthocyanidin composition of Aglianico seeds and skin

96 ver, astringency was assessed in relation to proanthocyanidin composition.

97 Monomeric anthocyanins and polymeric proanthocyanidins (condensed tannins) contribute to impo

98 ns and anthocyanin-derived compounds such as proanthocyanidins (condensed tannins).

99 Proanthocyanidins contained predominantly B-type homopol

100 Proanthocyanidin-containing rice varieties have been rar

101 The sum of the total proanthocyanidin content ( summation operator DP1-DP13)

102 According to the results obtained, the proanthocyanidin content and the type of subunit that is

103 rapevine hairy roots, showing a reduction in proanthocyanidin content together with the down-regulati

104 eanut butter control devoid of PS; the total proanthocyanidins content (TPACs) rose by 633%, 1933%, 3

105 the lowest anthocyanins and non-extractable proanthocyanidins content at 0.4 MPa-120 s.

106 The objectives of this work were to improve proanthocyanidins content in wine, to monitor the relati

107 perception were strongly influenced by total proanthocyanidins content.

108 The total phenolic and proanthocyanidin contents and the antioxidant and antihy

109 Chromatic characteristics, phenolic and proanthocyanidin contents, and woody aroma profile did n

110 olates of E. coli, suggesting that cranberry proanthocyanidin could be of clinical interest to reduce

111 nthocyanidins and only a limited quantity of proanthocyanidins could be desorbed from the cell walls

112 t grape seed extract (GSE), which is rich in proanthocyanidins, could protect demineralized dentin co

113 lly an acid catalysis was used to break down proanthocyanidin covalent bonds.

114 ll changes, mean degree of polymerisation of proanthocyanidins decline slightly as aging progressed i

115 e fortified tomato purees, the solubility of proanthocyanidins decreased, but was partly restored by

116 , while the mean degree of polymerization of proanthocyanidins decreases as raisining progresses.

117 Especially individual oligomeric proanthocyanidins demonstrated a significant contributio

118 e retention and extraction of specific grape proanthocyanidins, depending on their nature and polymer

119 nt was essential for the depolymerization of proanthocyanidin dimers and trimers.

120 as flavanols, flavonol mono-/di-glycosides, proanthocyanidin dimers, and phenolic acids.

121 Anthocyanins, proanthocyanidins, epicatechin, and phloridzin decreased

122 Cranberry proanthocyanidins exhibit potent effects on growth, adhe

123 lavage fluid were decreased after cranberry proanthocyanidin exposition (p<0.05 and p<0.01, respecti

124 ects in liver of an acute dose of grape seed proanthocyanidins extract (GSPE) and oil rich in docosah

125 study the antimicrobial effects of cranberry proanthocyanidin extracts on Escherichia coli growth, ad

126 found between the total polyphenols and the proanthocyanidins family.

127 Now, proanthocyanidins, flava-3-ol monomers, anthocyanins, ph

128 ka' had the highest level of phenolic acids, proanthocyanidins, flavones and most of the flavonols.

129 For proanthocyanidins found in red bran rice, the extractabl

130 ugation (AUCF) to characterise the polymeric proanthocyanidin fraction of hops.

131 recovery of free phenolics, anthocyanins and proanthocyanidins from different rice samples were evalu

132 f gallotannins from gall nuts and extract of proanthocyanidins from grape seeds) was measured by Surf

133 The transference of proanthocyanidins from grapes to wine is quite low.

134 Therefore, the effective extraction of proanthocyanidins from grapes will depend on the ability

135 s anthocyanins from black and wild rice, and proanthocyanidins from red rice.

136 d the analysis of highly complex mixtures of proanthocyanidins from sainfoin (Onobrychis viciifolia)

137 The lack of ethanol and proanthocyanidins greatly increased the acidity perceive

138 tional red-grained rice varieties containing proanthocyanidins grown in Sri Lanka were investigated.

139 (OSC19) and pharynx (FaDu), with grape seed proanthocyanidins (GSPs) reduced their cell viability an

140 ond regio- and stereochemistry in oligomeric proanthocyanidins has in the past relied on empirical sp

141 Higher dietary intakes of flavonoids and proanthocyanidins have been associated with a lower risk

142 Proanthocyanidins have been shown to alleviate oxidative

143 ols in addition to the previously identified proanthocyanidin, hydrolysable tannin, flavonoid, and ph

144 Specific proanthocyanidins (i.e. epicatechin dimers and variants

145 s a procyanidin tetramer was the predominant proanthocyanidin identified.

146 le containing 36 mg of the active ingredient proanthocyanidin (ie, 72 mg total, equivalent to 20 ounc

147 hose, in turn, are more astringent than seed proanthocyanidins if the richness of the commercial extr

148 ace the tissue distribution of (14)C-labeled proanthocyanidins in animal models of disease.

149 while the concentration of anthocyanins and proanthocyanidins in cranberry polyphenol-enriched DSF r

150 Thus we report for the first time polymeric proanthocyanidins in hops with molecular weights of up t

151 ted, a possible role of total flavonoids and proanthocyanidins in prostate cancer tumor progression d

152 ions of individual oligomers and polymers of proanthocyanidins in red and purple rice brans.

153 dies have examined individual flavonoids and proanthocyanidins in relation to prostate cancer.

154 nd flowers is also associated with a lack of proanthocyanidins in seeds and, most notably, with an ex

155 Analysis of the proanthocyanidins in the solution, after fining with cel

156 s rice, wheat, and maize, condensed tannins (proanthocyanidins) in the pigmented testa of some sorghu

157 oligolignols, (glycosylated) flavonoids, and proanthocyanidins, in lignin-forming and H2O2-scavenging

158 roxycinnamic acids, flavan-3-ol monomers and proanthocyanidins) increase but to a lesser extent than

159 ids decreased 33% from the first week, while proanthocyanidins increased 64%.

160 with classical enological parameters and two proanthocyanidin indexes.

161 Molar comparison of polymyxin B to proanthocyanidins indicated that the Sepharose immobiliz

162 nverse association between anthocyanidin and proanthocyanidin intakes and incident CHD (HRs for quint

163 he NHS only, total flavonoids, polymers, and proanthocyanidin intakes showed significantly (9-12%) lo

164 Reported anthocyanidin and proanthocyanidin intakes were inversely associated with

165 The accumulation of proanthocyanidins is regulated by a complex of transcrip

166 henols, the bioavailability of tannins (i.e. proanthocyanidins) is a major issue, which is strongly i

167 ys), showed that Rc, a positive regulator of proanthocyanidin, is orthologous with INTENSIFIER1, a ne

168 The rates of flavanol and total proanthocyanidin loss increased with roasting temperatur

169 h temperature-short time processes minimised proanthocyanidins loss.

170 erprints of three different types oligomeric proanthocyanidin-malvidin adducts.

171 tional red-grained rice varieties containing proanthocyanidins may be used as important genetic sourc

172 m the presence of A-type linkages in complex proanthocyanidin mixtures.

173 proanthocyanidins was more related with the proanthocyanidin molecular mass than with their percenta

174 Proanthocyanidin monomers and oligomers are the major bi

175 Using HPLC/ESI-MSD, the proanthocyanidin monomers, (+)-catechin (C), (-)-epicate

176 e, we characterize a second MYB regulator of proanthocyanidins, MYB115.

177 = 0.03), flavonols (n = 173, P = 0.03), and proanthocyanidins (n = 172, P < 0.01) had a significantl

178 The contents of flavonoids (by HPLC-DAD) and proanthocyanidins (n-butanol/HCl assay), reducing capaci

179 Total polyphenols, non-extractable proanthocyanidins (NEPA) and carotenoid contents of the

180 expressive amounts of total non-extractable proanthocyanidins (NEPA).

181 n increased proportion of prodelphinidins in proanthocyanidin of the transgenics.

182 ics content was attributed to the endogenous proanthocyanidins of the PS, which were characterised as

183 Crofelemer, a purified proanthocyanidin oligomer extracted from the bark latex

184 The molecular weight of the proanthocyanidin oligomer had a major impact on its bind

185 (L.) is known for the high concentration of proanthocyanidin oligomers (PAs) in its underground part

186 was applied to study the binding of purified proanthocyanidin oligomers to bovine serum albumin (BSA)

187 ct of increasing concentrations of cranberry proanthocyanidin on bacterial growth of different clinic

188 re, we report the chemotherapeutic effect of proanthocyanidins on HNSCC cells using in vitro and in v

189 wall material showed strong affinity for the proanthocyanidins, one of the commercial tannins being b

190 Oligomeric proanthocyanidins (OPACs) are potent and renewable natur

191 The ability of certain oligomeric proanthocyanidins (OPACs) to enhance the biomechanical p

192 A full-scale purification of oligomeric proanthocyanidins (OPCs) derived from grape seed extract

193 inoculated with E. coli exposed to cranberry proanthocyanidin (p<0.01).

194 er total flavonoids (P for trend = 0.05) and proanthocyanidins (P for trend = 0.04) with high-grade p

195 The Arabidopsis MYB TT2 regulates proanthocyanidin (PA) biosynthesis by activating the exp

196 H)-WD40 complexes regulating anthocyanin and proanthocyanidin (PA) biosynthesis in plants are not ful

197 factor that functions as a key regulator of proanthocyanidin (PA) biosynthesis in the model legume M

198 thaliana), the major MYB protein regulating proanthocyanidin (PA) biosynthesis is TT2, named for the

199 Proanthocyanidin (PA) profile and content can have impor

200 rcial proteins and insoluble fibres for wine proanthocyanidin (PA) were compared.

201 ealed an approximately 100-fold reduction of proanthocyanidin (PA), one of the two major end-product

202 While proanthocyanidins (PA) are effective in improving collag

203 Proanthocyanidins (PA) crosslink wheat gluten, increasin

204 Polymeric proanthocyanidins (PA) form complexes with starch via un

205 well-known collagen cross-linker grape seed proanthocyanidins (PA) was used as control.

206 thod for selective quantitation of catechin, proanthocyanidin (PAC) A2 and PAC-B1 in American cranber

207 GP is comprised of the proanthocyanidin (PAC) catechin and epicatechin in monom

208 Proanthocyanidin (PAC) profiles of apples (a-PAC), cranb

209 ntin biomodification strategy with selective proanthocyanidin (PAC)-enriched extracts reinforces dent

210 the extract revealed high concentrations of proanthocyanidins (PAC) and trans-cinnamaldehyde (CA).

211 novel methodology was developed to elucidate proanthocyanidins (PAC) interaction with extra-intestina

212 Proanthocyanidins (PACs) are an abundant class of compou

213 excretion of flavonoids, phenolic acids and proanthocyanidins (PACs) from a low-calorie cranberry ju

214 Although proanthocyanidins (PACs) modify dentin, the effectivenes

215 Anthocyanins and proanthocyanidins (PACs), including procyanidin and prop

216 Proanthocyanidins (PAs) and corresponding biosynthetic t

217 Proanthocyanidins (PAs) and their monomeric building blo

218 ialized metabolites, especially polyphenolic proanthocyanidins (PAs) and their precursors.

219 Proanthocyanidins (PAs) are a group of bioflavonoids con

220 Proanthocyanidins (PAs) are common polyphenolic polymers

221 Proanthocyanidins (PAs) are oligomeric flavonoids and on

222 Proanthocyanidins (PAs) are one of the most important po

223 Proanthocyanidins (PAs) are the second most abundant pla

224 Oligomeric proanthocyanidins (PAs) composed primarily of epicatechi

225 Proanthocyanidins (PAs) extracted from grapes have sever

226 Proanthocyanidins (PAs) from the skins and seeds of Pais

227 tion factor leads to massive accumulation of proanthocyanidins (PAs) in hairy roots of Medicago trunc

228 Accumulation of anthocyanins and proanthocyanidins (PAs) is limited to specific cell type

229 information exists on almond polyphenols and proanthocyanidins (PAs) produced under DI.

230 The highest concentration of total proanthocyanidins (PAs) was evaluated in the GBW (525mgL

231 mperature (25 degrees C), the interaction of proanthocyanidins (PAs) with both P-110 and M-200 was sp

232 xtracts (raw and purified, which are high in proanthocyanidins (PAs)).

233 teins regulate biosynthesis of anthocyanins, proanthocyanidins (PAs), and mucilage in the seed and th

234 o grapes are known for their high content of proanthocyanidins (PAs), which are responsible for the a

235 phenolic secondary metabolites including the proanthocyanidins (PAs), which help to adapt these wides

236 FCs) play vital roles in the biosynthesis of proanthocyanidins (PAs).

237 s, such as catechin, and oligomers, known as proanthocyanidins (PAs).

238 consumed 2 apples/d [Renetta Canada, rich in proanthocyanidins (PAs)] or a sugar- and energy-matched

239 of this study show that the anthocyanin and proanthocyanidin pathways are spatially colocalized with

240 the branch-point between the anthocyanin and proanthocyanidin pathways, but the molecular basis for t

241 nts of phenolics (TPC), flavonoids (TFC) and proanthocyanidins (PC) as well as the antioxidant activi

242 compounds identified in this study included proanthocyanidins, phenolic acids and gamma-oryzanols (f

243 c poplar overexpressing MYB115 showed a high-proanthocyanidin phenotype and reduced salicinoid accumu

244 sis, and Medicago MATE1 complements the seed proanthocyanidin phenotype of the Arabidopsis tt12 mutan

245 od 439 L enzymes, and proximate composition, proanthocyanidins, phytic acid, lignanamides and cannabi

246 ST and LRST increased proanthocyanidin polymerization and decreased monomeric

247 category of intake for both anthocyanins and proanthocyanidin polymers [HRs: 0.91 (95% CI: 0.84, 0.97

248 er MATE1, MATE2 cannot efficiently transport proanthocyanidin precursors.

249 ric pigments formed between anthocyanins and proanthocyanidins predominates.

250 acts indicated a general trend of increasing proanthocyanidin/procyanidin size with increasing NaOH c

251 Proanthocyanidins reduced gluten solubility in urea and

252 MtPAR (Medicago truncatula proanthocyanidin regulator) is an MYB family transcripti

253 Protein, fat, ash, lignanamides and proanthocyanidins remained mostly in the sediments after

254 related with extractable and non-extractable proanthocyanidins, respectively.

255 icles (6% and 13% from pomace extracts), and proanthocyanidins RI was 77% and 73% from particles (25%

256 uct (CP10) with either salivary protein or a proanthocyanidin-rich extract (binary mixtures) or with

257 foods (onions, tea, and pears; P = 0.01) and proanthocyanidin-rich foods (apples and cocoa drinks; P

258 Because of proanthocyanidin's adverse interference to resin polymer

259 Babic proanthocyanidin seed fractions, greater in polymer size

260 ficantly lower depression risk; flavones and proanthocyanidins showed the strongest associations (HR

261 Cranberry proanthocyanidin significantly reduced E. coli adhesion

262 ve the endothelium, which itself accumulated proanthocyanidins similar to wild type.

263 Babic proanthocyanidin skin fractions, greater in polymer size

264 PR signals can be associated with oligomeric proanthocyanidin structures having 4 and above molecular

265 A 4.3-fold variation in total proanthocyanidins (sum of oligomers and polymers) in the

266 controls seed dormancy through inhibition of proanthocyanidin synthesis in fruits, resulting in alter

267 omplexity of the gene regulatory network for proanthocyanidin synthesis in poplar.

268 d expression of TT2, PAP1 and Lc resulted in proanthocyanidin synthesis throughout young leaves and c

269 ratios of A- to B-type interflavan bonds in proanthocyanidins that were isolated from cranberry (Vac

270 uss these results in relation to engineering proanthocyanidins to improve the quality of food and for

271 ere reduction in petal anthocyanins and seed proanthocyanidins together with a higher pH of crude pet

272 ro and triglyceride storage capacity in vivo Proanthocyanidin trimer gallate in particular modified l

273 Proanthocyanidin trimer gallate modulates lipid depositi

274 six different commercial enological tannins (proanthocyanidin-type tannins).

275 aller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250 mg/L).

276 ured in the presence or absence of cranberry proanthocyanidin using microscopy.

277 nd content of polysaccharides, anthocyanins, proanthocyanidins, volatile compounds, colour parameters

278 ning, suggested that cell walls affinity for proanthocyanidins was more related with the proanthocyan

279 igher intake of anthocyanins, flavonols, and proanthocyanidins were associated with a lower FMR with

280 Proanthocyanidins were detected only in the traditional

281 ment, the structural characteristics of wine proanthocyanidins were determined and their correlation

282 Flavanols and proanthocyanidins were determined, and the antioxidant a

283 phenolic content, flavonoids, flavanols, and proanthocyanidins were determined.

284 flavonols, epicatechins, anthocyanidins, and proanthocyanidins were each significantly associated wit

285 However, A-type proanthocyanidins were found to be characteristic for th

286 lics such as phenolic acids, flavonoids, and proanthocyanidins were found, which lead to the remarkab

287 As a result, two proanthocyanidins were isolated and identified using NMR

288 In addition, bound phenolic acids and proanthocyanidins were measured in solid residues in ord

289 es were only found in the pulp powder, while proanthocyanidins were only present in the flour (3.5 g/

290 nins were mainly present in the seeds, while proanthocyanidins were present both in the seeds and ski

291 ins, flavan-3-ols, polymeric flavonoids, and proanthocyanidins) were calculated from validated food-f

292 an-3-ols, flavonols, flavones, polymers, and proanthocyanidins) were calculated with the use of food-

293 dins, flavan-3-ols, flavones, flavonols, and proanthocyanidins-were individually associated with lowe

294 ort a model for precipitation of proteins by proanthocyanidin where increased oligomer size enhanced

295 rmination of the highly structurally diverse proanthocyanidins which comprise tannins.

296 ic showed generally higher concentrations of proanthocyanidins, while in the skins, Plavac mali showe

297 uided fractionation were employed to isolate proanthocyanidins with antioxidant activity from peanut

298 lics as hydroxycinnamates, (+)-catechin, and proanthocyanidins with degrees of polymerization up to s

299 ions for total flavonoids, flavan-3-ols, and proanthocyanidins with high-grade prostate cancer risk v

300 orimetry (DSC) showed that the citrus pectin-proanthocyanidin-zein complex improved the model citrus