ライフサイエンスコーパス: proanthocyanidin

1 . coli precultured with or without cranberry proanthocyanidin.

2 evant astringent compounds in the absence of proanthocyanidins.

3 re they are coupled to other monolignols and proanthocyanidins.

4 compounds, such as catechin, epicatechin and 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 s, flavones, flavanones, anthocyanidins, and proanthocyanidins.

11 injection), and the negative contribution of proanthocyanidins.

12 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

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

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

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

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

17 Proanthocyanidins, a flavonoids subgroup, are proposed t

18 Proanthocyanidin A1 proved to be more active, with EC50

19 (2 beta --> O --> 7, 4 beta --> 8)-catechin (proanthocyanidin A1) and epicatechin-(beta --> 2 O --> 7

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

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

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

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

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

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

26 Cranberry proanthocyanidin also decreased KC concentrations and po

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

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

29 A study of proanthocyanidin and anthocyanin composition and concent

30 The proanthocyanidin and anthocyanin content of the resultin

31 Proanthocyanidins and anthocyanins are produced by close

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

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

34 Plavac mali showed higher concentrations of proanthocyanidins and anthocyanins.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

66 and TT12 encoding a transporter involved in proanthocyanidin biosynthesis.

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

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

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

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

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

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

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

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

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

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

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

78 Proanthocyanidins contained predominantly B-type homopol

79 Proanthocyanidin-containing rice varieties have been rar

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

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

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

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

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

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

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

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

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

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

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

91 Especially individual oligomeric proanthocyanidins demonstrated a significant contributio

92 Cranberry proanthocyanidins exhibit potent effects on growth, adhe

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

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

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

96 found between the total polyphenols and the proanthocyanidins family.

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

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

99 For proanthocyanidins found in red bran rice, the extractabl

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

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

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

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

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

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

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

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

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

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

110 Proanthocyanidins have been shown to alleviate oxidative

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

112 s a procyanidin tetramer was the predominant proanthocyanidin identified.

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

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

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

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

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

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

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

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

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

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

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

124 with classical enological parameters and two proanthocyanidin indexes.

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

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

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

128 Reported anthocyanidin and proanthocyanidin intakes were inversely associated with

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

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

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

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

133 h temperature-short time processes minimised proanthocyanidins loss.

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

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

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

137 Proanthocyanidin monomers and oligomers are the major bi

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

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

140 = 0.03), flavonols (n = 173, P = 0.03), and proanthocyanidins (n = 172, P < 0.01) had a significantl

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

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

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

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

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

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

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

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

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

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

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

152 Oligomeric proanthocyanidins (OPACs) are potent and renewable natur

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

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

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

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

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

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

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

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

161 Proanthocyanidin (PA) profile and content can have impor

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

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

164 While proanthocyanidins (PA) are effective in improving collag

165 Proanthocyanidins (PA) crosslink wheat gluten, increasin

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

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

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

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

170 Proanthocyanidins (PACs) are an abundant class of compou

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

172 Although proanthocyanidins (PACs) modify dentin, the effectivenes

173 Proanthocyanidins (PAs) and corresponding biosynthetic t

174 Proanthocyanidins (PAs) and their monomeric building blo

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

176 Proanthocyanidins (PAs) are a group of bioflavonoids con

177 Proanthocyanidins (PAs) are common polyphenolic polymers

178 Proanthocyanidins (PAs) are oligomeric flavonoids and on

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

180 Proanthocyanidins (PAs) are the second most abundant pla

181 Oligomeric proanthocyanidins (PAs) composed primarily of epicatechi

182 Proanthocyanidins (PAs) extracted from grapes have sever

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

199 er MATE1, MATE2 cannot efficiently transport proanthocyanidin precursors.

200 ric pigments formed between anthocyanins and proanthocyanidins predominates.

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

202 Proanthocyanidins reduced gluten solubility in urea and

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

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

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

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

207 Because of proanthocyanidin's adverse interference to resin polymer

208 Babic proanthocyanidin seed fractions, greater in polymer size

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

210 Cranberry proanthocyanidin significantly reduced E. coli adhesion

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

212 Babic proanthocyanidin skin fractions, greater in polymer size

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

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

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

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

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

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

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

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

221 Proanthocyanidin trimer gallate modulates lipid depositi

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

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

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

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

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

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

228 Proanthocyanidins were detected only in the traditional

229 Flavanols and proanthocyanidins were determined, and the antioxidant a

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

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

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

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

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

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

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

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

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

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

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

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

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

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