ライフサイエンスコーパス: procyanidin

1 presence from dimers to pentamers of native procyanidins.

2 e effects of higher doses of epicatechin and procyanidins.

3 enabled to produce microcapsules containing procyanidins.

4 resented with only a minor class of oxidized procyanidins.

5 ates with higher concentrations of seed coat procyanidins.

6 characterization of the native and oxidized procyanidins.

7 and genes previously shown to be targets of procyanidins.

8 less profound due to the poor absorption of procyanidins.

9 buffer out-competes proteins for binding to procyanidins.

10 togram unresolved typical of the presence of procyanidins.

11 ent, particularly catechin, epicatechin, and procyanidins.

12 s and vegetables provided phenolic acids and procyanidins.

13 s aPRPs showed lower affinity to the studied procyanidins.

14 proline-rich peptides (IB714 and IB937) and procyanidins.

15 e more epigallocatechin, prodelphinidins and procyanidins.

16 bable sites of proteins for interaction with procyanidins.

17 bjects (4 men and 6 women) consumed 37 g low-procyanidin (0.09 mg/g) and high-procyanidin (4.0 mg/g)

18 sented by catechins (39%), flavonoids (28%), procyanidins (26%), free phenolic acids (6%) and phenoli

19 in the content of polyphenols, especially in procyanidins (37% and 55%, respectively).

20 ed 37 g low-procyanidin (0.09 mg/g) and high-procyanidin (4.0 mg/g) chocolate; the treatments were se

21 The permeated procyanidins (6.7% of their native pattern, 12.0% of int

22 tone fraction showed a high concentration of procyanidins (98%, w/w).

23 Our results suggest that procyanidin A may impart a key role of hypolipidemic eff

24 Procyanidin A1 (PCA1) is a monomer component isolated fr

25 gands investigated (e.g. no interaction with procyanidin A1 detected).

26 id not consistently promote interactions, as procyanidin A1 displayed a higher affinity to alpha-case

27 idin B isomer 1 (from 4.4 to 7.0 mug/ml) and procyanidin A2 (from 83 to 93 mug/ml) was observed after

28 Procyanidin A2 (PCA2), a flavonoid from cranberries and

29 Our results showed procyanidin A2 levels in plasma peaked within 30 min of

30 picatechin gallate, myricetin, quercetin and procyanidin A2.

31 ccuracy was validated for binary mixtures of procyanidins A2 and B2.

32 eophylline, caffeine, catechin, epicatechin, procyanidins A2 and B2.

33 nidins with an aDP of 6.8 (oligomeric native procyanidins) according to the phloroglucinolysis assay.

34 h cooperative redox interaction of exogenous procyanidins adequately complements the natural alpha-TO

35 The ratios between crown and non-cyclic procyanidins allowed the samples to be discriminated by

36 tion protective effect, the incorporation of procyanidins also provided an improvement of the redox s

37 essibility and bioavailability of oligomeric procyanidins among all of the apple peel and flesh teste

38 nins and proanthocyanidins (PACs), including procyanidin and propelargonidin, were the main polypheno

39 (PCA1) is a monomer component isolated from Procyanidin and shows various pharmacological activities

40 ) including 5 flavonols, 3 phenolic acids, 2 procyanidins and 5 anthocyanins were stronger affected b

41 l of seed and fruit skin removes most of the procyanidins and anthocyanins, while subsequent clarific

42 B-type procyanidins and caffeoylquinic acids were the major phe

43 Procyanidins and cell walls were extracted from pear at

44 The affinity between procyanidins and CWM decreased as follows: PC > FL > ST

45 Interactions between procyanidins and CWM isolated from the whole flesh (FL),

46 pe rachis extracts served as good sources of procyanidins and flavan-3-ols, imparted high antioxidant

47 trong increase resulted in higher content of procyanidins and flavanols after storage.

48 in is a rich source of polyphenols including procyanidins and is shown to have hypolipidemic properti

49 ycosylated prodelphinidins and in tetrameric procyanidins and prodelphinidins.

50 s closely related to the interaction between procyanidins and salivary proteins (SP).

51 The polyphenols (procyanidins and xanthones) in mangosteen pericarp powde

52 estigates the antioxidant mechanism of grape procyanidins and, in particular, their aptitude to estab

53 ractions of Type A and B flavan-3-ol dimers (procyanidins) and several monomeric flavan-3-ols, with a

54 r, tetramer (TT) and fractions of oligomeric procyanidins), and the influence of several conditions [

55 h revealed that a large group of flavonoids, procyanidins, and anthocyanins significantly correlated

56 e dataset showed trimeric and A-type dimeric procyanidins, and caffeoylshikimic acid as main identifi

57 ion and quantification), soluble fraction of procyanidins, antioxidant capacity assays and cluster an

58 The synthetic procyanidins are identical by normal-phase HPLC with fra

59 chronic diseases; however, 85% of cranberry procyanidins are large oligomers or polymers with a degr

60 Oligomeric procyanidins are poorly absorbed in the small intestine,

61 ed coconut water, the increase in oligomeric procyanidins as A-type dimer and trimer may be associate

62 Here we identify procyanidins as the principal vasoactive polyphenols in

63 , flavan-3-ols (i.e., epicatechin and B-type procyanidins) as also hydroxycinnamoyl-quinic acids and

64 tored in fish muscle supplemented with grape procyanidins at the concentrations usually employed in a

65 ulic acid (277.7mug/gdw barley), followed by procyanidin B (73.7mug/gdw barley).

66 hibition kinetic analysis on the most potent procyanidin B dimer has revealed that it competes with t

67 se significantly affected the binding of the procyanidin B dimer, these active site residues are thou

68 vitro and in vivo studies demonstrated that procyanidin B dimers in red wine and grape seeds could b

69 in our red wine fraction were identified as procyanidin B dimers that were shown to be aromatase inh

70 The in vivo efficacy of procyanidin B dimers was evaluated in an aromatase-trans

71 The procyanidin B dimers were able to reduce androgen-depend

72 A significant increase in the content of procyanidin B isomer 1 (from 4.4 to 7.0 mug/ml) and proc

73 Procyanidin B isomers and prodelphinidin were stable at

74 Among these, Procyanidin B(2), Epicatechin, Phloridzin, Hesperetin, e

75 Flavanols (catechin, procyanidin B, prodelphinidin B, procyanidin C) and a no

76 g), delphinidin 3-galactoside (57.80 mg/kg), procyanidin B-type dimer (527.07 mg/kg) and epicatechin

77 Procyanidin B-type tetramer, procyanidin B-type dimer, and procyanidin C-type trimer

78 Procyanidin B-type tetramer, procyanidin B-type dimer, a

79 0 g and ten different types with emphasis on procyanidin B1 (213.9 +/- 33.23 mg/kg) and fumaric acid

80 mposition showed that catechin, epicatechin, procyanidin B1 and beta-carotene are the major phytocomp

81 lar substances such as p-hydroxybenzoicacid, procyanidin B1 and quercetin-3-O-rutinoside.

82 In this way, the isolation of dimeric procyanidin B1 in considerable amounts (500mg, purity>97

83 Ra transgenic flower extracts formed dimeric procyanidin B1 or B2, demonstrating the role of flavan-3

84 Procyanidin B1 presented the highest bioaccessibility in

85 III. epicatechin-(4beta-->8)-catechin dimer (procyanidin B1), IV.p-coumaric acid glycoside, VI.epicat

86 Catechin, epicatechin, epigallocatechin procyanidin B1, and gallic acid were the main phenolics

87 , the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with

88 lic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coum

89 ulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on

90 ines (catechin, epicatechin, gallic acid and procyanidins B1 and B2).

91 Gallic acid, syringic acid, procyanidins B1 and B2, catechin, epicatechin, epicatech

92 etecting kaempferol, catechin, quercetin and procyanidins B1 and B2, trace levels of resveratrol and

93 Furthermore, dimeric procyanidins B1 and B7, which are not present naturally

94 c acid, and caffeic acid, % prodelphinidins, procyanidins B1, Mn, Cu, and Zn) or antioxidants (cis-pi

95 s specifically, pro-anthocyanidin trimer and procyanidin-B1 (dimer) were indentified in completely co

96 catechin-gallate, procyanidin-B2, rutin, and procyanidin-B1.

97 hydrojuglone glucoside (16), catechin (17), procyanidin B2 (18), and megasterone glucosides (19-20).

98 Only recently was the 4,8-regiochemistry of procyanidin B2 (3b) firmly established by 2-dimensional

99 representative food tannins [procyanidin B2, procyanidin B2 3'-O-gallate (B2g) and procyanidin trimer

100 exclusion chromatography (SEC) revealed that procyanidin B2 acted as an acyl acceptor in the process

101 Procyanidin B2 also inhibited the non-covalent protein-p

102 erences in (+)-catechin, (-)-epicatechin and procyanidin B2 amounts in berries and wines were detecte

103 Acid-based catalysis of procyanidin B2 and B3 produced four compounds, which wer

104 The formation of ligands between procyanidin B2 and native oat globulin (OG) was observed

105 nificantly affect the levels of epicatechin, procyanidin B2 and theobromine, while salsolinol signifi

106 A cocoa procyanidin fraction (CPF) and procyanidin B2 at 5 mug/ml and 40 mum, respectively, inh

107 Notably, procyanidin B2 exerted stronger inhibitory effects compa

108 o kinase assay data demonstrated that CPF or procyanidin B2 inhibited the kinase activity of MEK1 and

109 For trypsin-treated OG, procyanidin B2 interacted with phenylalanine and the try

110 CPF or procyanidin B2 suppressed JB6 P+ cell transformation ind

111 was observed to be affected by the ratio of procyanidin B2 to OG and the availability of tryptophan.

112 The inhibition of procyanidin B2 towards protein-protein aggregation was p

113 compounds: (+)-catechin, (-)-epicatechin and procyanidin B2 were detected and quantified at the recei

114 Gallic acid, epicatechin, and procyanidin B2 were identified as key biomarkers associa

115 I.epicatechin-(4beta-->8)-epicatechin dimer (procyanidin B2), VIII.caffeic acid glycoside, XIX.epicat

116 to coumaroyl-quinic acid, chlorogenic acid, procyanidin B2, and procyanidin trimer.

117 ile seed digestion reduced epigallocatechin, procyanidin B2, and salicyl aldehyde levels.

118 Content of (-)-epicatechin, procyanidin B2, phloretin isomers and phloridzin was det

119 ptide with some representative food tannins [procyanidin B2, procyanidin B2 3'-O-gallate (B2g) and pr

120 mon extract contained catechin, epicatechin, procyanidin B2, quercitrin, 3,4-dihydroxybenzaldehyde, p

121 nidins compared to CW, and for (+)-catechin, procyanidin B2-3-O-gallate and the tetramer to RSW.

122 +/- 18 mumol), and minute concentrations of procyanidin B2.

123 n, were dose-dependently inhibited by CPF or procyanidin B2.

124 ribosomal s6 kinase was suppressed by CPF or procyanidin B2.

125 induced by TPA was also attenuated by CPF or procyanidin B2.

126 ompounds such as vanillin, vanillic acid and procyanidin-B2 were confirmed as markers of the woods st

127 ally for catechin, epigallocatechin-gallate, procyanidin-B2, rutin, and procyanidin-B1.

128 3-glucoside (Mv3glc), (+)-catechin (Cat) and procyanidin B3 (Cat-Cat), in order to evaluate the influ

129 Although procyanidin B3 and trimer C2 had a similar low-affinity

130 Although binding selectivity of procyanidin B3 towards peptides containing CD epitopes w

131 ze the binding between a common food tannin (procyanidin B3) and different wheat-derived peptidic fra

132 ctionality of dietary polyphenols (catechin, procyanidin B3, procyanidin C2, epigallocatechin and epi

133 carbon atoms was studied in order to obtain procyanidin B4 3-O-di-stearic acid conjugate.

134 The acylation of procyanidin B4 with a saturated fatty acid chloride cont

135 aliva lubricating properties, with different procyanidins (B4 dimer, tetramer (TT) and fractions of o

136 ot display any structural rearrangement upon procyanidins binding.

137 (catechin, procyanidin B, prodelphinidin B, procyanidin C) and a novel substituted flavanol (catechi

138 type tetramer, procyanidin B-type dimer, and procyanidin C-type trimer had the highest concentrations

139 ched extracts (SMEEs) from Tortola beans and procyanidin C1 (PC1) on the inhibition of advanced glyca

140 Immunoblotting showed that procyanidin C1 and chlorogenic acid bound to Ara h 2 sig

141 UV-Vis spectroscopy clearly indicated that procyanidin C1 and chlorogenic acid interacted with Ara

142 al tannin, (+)-catechin, (-)-epicatechin and procyanidin C1 concentrations were positively correlated

143 -epicatechin-(4beta-->8)-epicatechin trimer (procyanidin C1), X. p-hydroxybenzaldehyde XI.ferulic aci

144 lphinidin-3-glucoside, cyanidin-3-glucoside, procyanidin C1, and chlorogenic acid were further evalua

145 etary polyphenols (catechin, procyanidin B3, procyanidin C2, epigallocatechin and epigallocatechin ga

146 udies shows that the intake of flavanols and procyanidins can be beneficial for cardiovascular health

147 This study sought to determine whether procyanidins can be detected and quantified in human pla

148 Dimeric procyanidins can be detected in human plasma as early as

149 Cocoa flavanols and procyanidins (CFs), natural dietary bioactives, have bee

150 fects of the low-procyanidin chocolate, high-procyanidin chocolate induced increases in plasma prosta

151 Relative to the effects of the low-procyanidin chocolate, high-procyanidin chocolate induce

152 tetrameric (cinnamtannin A2) and pentameric procyanidins (cinnamtannin A3) were elucidated on the ba

153 for gallic acid, monomeric flavan-3-ols, and procyanidins compared to CW, and for (+)-catechin, procy

154 d Spectroscopy (MIR) discriminated cell wall-procyanidin complex from initial purified cell wall mate

155 Procyanidin composition and structure remained stable at

156 Flavanols and procyanidin compounds were more abundant in seeds when t

157 increased seed coat permeability and/or low procyanidin concentrations are less able to enter strong

158 Oligomeric procyanidins containing 4alpha-linked epicatechin units

159 ciated with the consumption of flavanol- and procyanidin-containing foods.

160 ed microcapsules not only showed the highest procyanidin content (5.3 g kg(-1)) but also gave the nar

161 iafzelechin-epicatechin) and those with high procyanidins contents.

162 er/ethanol solutions suggested that oxidised procyanidins could be covalently linked to polysaccharid

163 re, p-coumaric and caffeic acids, as well as procyanidin dimer B, were extracted with Viscozyme but n

164 anidin trimer C1 (972.8 ug/g dw) followed by procyanidin dimer B2, rutin, epicatechin, and hyperoside

165 Procyanidin dimer, (-)-epicatechin, and (+)-catechin wer

166 nted mainly cytokinin trans-zeatin riboside, procyanidin dimer, caffeoylshikimic acid and trihydroxy-

167 B-type procyanidin dimers and (+)-catechin dimeric oxidation pr

168 TT of PC1 at 0 % or 20 % O(2) generated procyanidin dimers and tetramers.

169 They also contained flavan-3-ol monomers and procyanidin dimers and trimers, components not usually d

170 vonols, particularly (-)-epicatechin, B-type procyanidin dimers and trimers.

171 and the former by flavan-3-ols monomers and procyanidin dimers and trimers.

172 evels of 4beta-(S-cysteinyl)-epicatechin and procyanidin dimers mainly using (-)-epicatechin as start

173 e seed extract (GSE) contains high levels of procyanidin dimers that have been shown in our laborator

174 s on epimerization, which was quantified for procyanidin dimers, and also observed for trimers for th

175 ss scan at 152 u enabled a fast screening of procyanidin dimers, trimers and their galloylated deriva

176 Procyanidin dimers, trimers, and tetramers are absorbabl

177 These outcomes show that dietary procyanidins do not contribute to the systemic pool of f

178 an-3-ol attached to the C4 carbocations from procyanidins during depolymerization.

179 Their effect on procyanidin encapsulation efficiency, water activity, mo

180 xidation and the degree of polymerization of procyanidins enhanced aggregation.

181 Water:ethanol extracts were rich in procyanidins, especially from 'Avrolles', where they rep

182 We analyse whether procyanidins exert different effects, depending on the a

183 Grape seed procyanidin extract (GSPE) has been reported to modify g

184 Grape seed procyanidin extract (GSPE) modulates glucose homeostasis

185 We studied the effects of a grape seed procyanidin extract (GSPE) treatment at the transcriptio

186 Procyanidins, flavonols, hydroxybenzoic and hydroxycinna

187 -epicatechin and (+)-catechin and oligomeric procyanidins formed from these monomeric units.

188 A cocoa procyanidin fraction (CPF) and procyanidin B2 at 5 mug/m

189 The procyanidins fraction displayed notable antioxidant capa

190 Procyanidins from coffee pulp are responsible from the l

191 is work was to study the native and oxidized procyanidins from coffee pulp with respect to compositio

192 study about characterization of the oxidized procyanidins from coffee pulp.

193 60% of extracted polyphenols corresponded to procyanidins from litchi pericarp.

194 n and semisynthesis of dimeric to pentameric procyanidins from T. cacao by countercurrent chromatogra

195 ontaining essentially no flavonoids (0.09 mg procyanidin/g), whereas others are high in flavonoids (4

196 whereas others are high in flavonoids (4 mg procyanidin/g).

197 asparagine, alanine, (epi)gallocatechin and procyanidin gallate mediated positive metabolite-OTU cor

198 ontent (GSM), and grape seed extract rich in procyanidins (GSP).

199 hich demonstrated that they were exclusively procyanidins, had a mean degree of polymerization of 5.2

200 Procyanidins have beneficial effects on insulin resistan

201 yanidins to determine whether the effects of procyanidin in vivo were associated with procyanidin-ind

202 Procyanidins in cranberries are bioactive components tha

203 Procyanidins in cranberries are predominantly polymers (

204 hance the bioavailability and bioactivity of procyanidins in cranberries.

205 acids and their derivatives, flavonoids and procyanidins in different fractions of camelina and soph

206 blished literature regarding the presence of procyanidins in human plasma.

207 ontradictory data on the absorption limit of procyanidins in humans.

208 acid, ellagic acid, epicatechin gallate, and procyanidins in proximal colon (PC).

209 Evidence for a direct causal role for procyanidins in this context is far less profound due to

210 or the first time, the distribution of crown procyanidins in wines obtained from several grape variet

211 The main procyanidins, including dimeric B2 and B5, trimeric C1,

212 The proportion of bound procyanidins increased at the overripe stage for all CWM

213 of procyanidin in vivo were associated with procyanidin-induced alterations in endothelial cell eico

214 Here we report that cocoa procyanidins inhibit neoplastic cell transformation by s

215 GSE), a dietary supplement rich in flavonoid procyanidins, inhibits advanced and androgen-independent

216 ctions of oligomeric procyanidins, the mucin-procyanidin interaction increased with mDP; however, for

217 hat associations between pear cell walls and procyanidins involved hydrogen bonds and mainly hydropho

218 molecular composition of native and oxidized procyanidins is little understood.

219 Flavanols and procyanidins isolated from cocoa exhibit strong antioxid

220 0.2 mg catechin, and 2.9 mg monomer-decamer procyanidins/kg body weight did not decrease pizza intak

221 Spray drying of procyanidin-loaded W1/O/W2 emulsions produced by premix

222 erestingly, by first time an A-type trimeric procyanidin (m/z of 863) was observed in coffee pulp.

223 ted that the cocoa compounds epicatechin and procyanidins may be involved.

224 However, it has been proposed that procyanidins may break down in the gastrointestinal trac

225 Native PCs were mainly oligomeric procyanidins (mDP 4).

226 e of several conditions [pH, ionic strength, procyanidins' mean degree of polymerization (mDP) and di

227 cid, and base, on relative concentrations of procyanidin monomers, dimers, and trimers, an Amadori co

228 henolic contents, including total phenol and procyanidins monomers, were quantified using the Folin-C

229 EGCG, as a chain breaker, produced fewer procyanidin oligomers than did catechin or epicatechin.

230 The in vitro and in vivo effects of procyanidins on plasma leukotriene-prostacyclin ratios i

231 Procyanidin oxidation products were depolymerized and th

232 0% and induced an increase of tartaric acid, procyanidin P2, terpenoid derivatives and peonidin-3-glu

233 of this study was to depolymerize cranberry procyanidins, particularly the polymers, into absorbable

234 Partially purified cranberry procyanidins (PCP) were obtained using chromatographic m

235 Procyanidins (PCs) are effective free radical scavengers

236 Procyanidins (PCs) are polyphenols highly accumulated in

237 mixture; 2) epicatechin plus placebo; and 3) procyanidins plus placebo.

238 compounds were analyzed by LC-MS, along with procyanidin polymers.

239 ost abundant sub-groups with phenolic acids, procyanidins, prenylflavonoids and bitter resins also pr

240 These oligomeric procyanidins, ranging in size from 560 to 840 g/mol appe

241 Procyanidin-rich extracts prevented oxidation in non-irr

242 Birdsfoot trefoil extracts comprised procyanidin-rich PAs with low mDP.

243 f oxidized procyanidins were observed in the procyanidins-rich fraction after thioglycolysis, a dimer

244 HPLC-ESI-MS of procyanidins-rich fraction without any reaction resulted

245 of their native pattern, 12.0% of intestinal procyanidins) significantly bound (58.7%) to plasma HDLs

246 general trend of increasing proanthocyanidin/procyanidin size with increasing NaOH concentration and

247 but the major driving force depended on the procyanidin-SP pair.

248 Information about procyanidin structure is still scarce and imprecise.

249 Procyanidin subclass representatives were discovered as

250 Thus, procyanidins target and accumulate differently in mesent

251 Procyanidins target mesenteric adipose tissue in Wistar

252 minant anthocyanins characterized, whereas a procyanidin tetramer was the predominant proanthocyanidi

253 ocatechin, (epi)afzelechin-(epi)catechin and procyanidin tetramer.

254 yed a higher fraction of crown to non-cyclic procyanidins than the other wines.

255 d coats with i T genotypes because they have procyanidins that exhibit tannin properties.

256 ved, alongside with non-extractable oxidised procyanidins that represented more than 4-fold the amoun

257 ure containing essentially no epicatechin or procyanidins), the following beverages cause a decrease

258 For fractions of oligomeric procyanidins, the mucin-procyanidin interaction increase

259 alth: flavonoids (epicatechin and oligomeric procyanidins), theobromine, and magnesium.

260 Thus, these data reject the notion that procyanidins, through their breakdown into flavanols and

261 of polymerisation was 10.6, and the ratio of procyanidin to prodelphinidin was 28.9:71.2.

262 o determine and compare the ability of cocoa procyanidins to alter eicosanoid synthesis in human subj

263 Endothelial cells were treated in vitro with procyanidins to determine whether the effects of procyan

264 were also able to interact with apple juice procyanidins to form complexes that can be precipitated

265 Results showed the capacity of procyanidins to repair oxidised alpha-TOH at medium-long

266 the respective contribution of flavanols and procyanidins to the systemic pool of flavanols and 5-(3,

267 After the in vitro procyanidin treatments, aortic endothelial cells synthes

268 in B2, procyanidin B2 3'-O-gallate (B2g) and procyanidin trimer (catechin-4-8-catechin-4-8-catechin)]

269 lxanthines and was used to identify a type-A procyanidin trimer by LC-ESI-MS.

270 hins, (epi)catechin-C-glycosides, and B-type procyanidin trimer C-glycosides in brown beans.

271 Procyanidin trimer C1 (972.8 ug/g dw) followed by procya

272 acid, chlorogenic acid, procyanidin B2, and procyanidin trimer.

273 eased with mDP; however, for pure compounds, procyanidin TT has lower affinity than dimer B4 which co

274 mass information, which allowed detection of procyanidins up to a degree of polymerization (DP) of 16

275 on factors that regulate the accumulation of procyanidins, vitamin C, and other important metabolites

276 The crown pentameric procyanidin was absent in Gewurztraminer.

277 The crown hexameric procyanidin was present in the red wines and absent in t

278 ardonnay and Sauvignon Blanc, the pentameric procyanidin was present only in the cyclic form.

279 S(2) detection to discriminate A- and B-type procyanidins was demonstrated.

280 In turn, polymeric procyanidins was determined in the seeds of fruit.

281 te of anthocyanins, quercetin rutinoside and procyanidins was followed using HPLC.

282 he chemical modification of anthocyanins and procyanidins (water soluble pigments) to more lipophilic

283 similar low-affinity constant at 310 K, both procyanidins were able to reduce the 32-mer peptide apic

284 No procyanidins were detected in this variety of black-purp

285 s, anthocyanins, flavonols, flavan-3-ols and procyanidins were identified in powders (18.1 - 35.4 g k

286 intermolecular modifications of A and B-type procyanidins were identified.

287 Under the conditions tested, only oxidized procyanidins were involved in haze formation.

288 Since 49.4% of native procyanidins were not absorbed, they are expected to acc

289 rkers useful to characterization of oxidized procyanidins were observed in the procyanidins-rich frac

290 dation on their self-association, oligomeric procyanidins were oxidized in a model solution and their

291 Coffee pulp procyanidins were presented with only a minor class of o

292 Upon processing procyanidins were retained in apricot tissue.

293 B-type trimer procyanidins were the major phenolic compounds identifie

294 d B5, trimeric C1, tetrameric and pentameric procyanidins, were isolated from unroasted cocoa beans (

295 followed by hydrogenolysis yielded the free procyanidins, which were characterized as their peraceta

296 Moreover, B2g was the procyanidin with higher affinity for all SP.

297 or the presence of crown (oligomeric cyclic) procyanidins with 4, 5 or 6 (epi)catechin monomers by me

298 sults suggested that all of them were B-type procyanidins with 4-->8 linkages.

299 (-)-epicatechin was the constitutive unit of procyanidins with an aDP of 6.8 (oligomeric native procy

300 lasma samples were analyzed for monomers and procyanidins with the use of reversed-phase HPLC with co