ライフサイエンスコーパス: procyanidin

1 less profound due to the poor absorption of procyanidins.

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

3 buffer out-competes proteins for binding to procyanidins.

4 e more epigallocatechin, prodelphinidins and procyanidins.

5 bable sites of proteins for interaction with procyanidins.

6 s aPRPs showed lower affinity to the studied procyanidins.

7 e effects of higher doses of epicatechin and procyanidins.

8 enabled to produce microcapsules containing procyanidins.

9 ates with higher concentrations of seed coat procyanidins.

10 and genes previously shown to be targets of procyanidins.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

31 ycosylated prodelphinidins and in tetrameric procyanidins and prodelphinidins.

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

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

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

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

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

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

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

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

40 Oligomeric procyanidins are poorly absorbed in the small intestine,

41 Here we identify procyanidins as the principal vasoactive polyphenols in

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

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

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

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

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

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

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

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

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

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

52 Procyanidin B isomers and prodelphinidin were stable at

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

70 Notably, procyanidin B2 exerted stronger inhibitory effects compa

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

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

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

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

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

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

77 +/- 18 mumol), and minute concentrations of procyanidin B2.

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

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

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

81 3-glucoside (Mv3glc), (+)-catechin (Cat) and procyanidin B3 (Cat-Cat), in order to evaluate the influ

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

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

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

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

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

87 ot display any structural rearrangement upon procyanidins binding.

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

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

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

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

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

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

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

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

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

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

98 Oligomeric procyanidins containing 4alpha-linked epicatechin units

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

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

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

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

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

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

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

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

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

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

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

110 Procyanidin dimers, trimers, and tetramers are absorbabl

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

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

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

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

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

116 Grape seed procyanidin extract (GSPE) modulates glucose homeostasis

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

118 Procyanidins, flavonols, hydroxybenzoic and hydroxycinna

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

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

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

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

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

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

125 Procyanidins have beneficial effects on insulin resistan

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

127 Procyanidins in cranberries are bioactive components tha

128 Procyanidins in cranberries are predominantly polymers (

129 hance the bioavailability and bioactivity of procyanidins in cranberries.

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

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

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

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

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

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

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

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

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

139 Flavanols and procyanidins isolated from cocoa exhibit strong antioxid

140 0.2 mg catechin, and 2.9 mg monomer-decamer procyanidins/kg body weight did not decrease pizza intak

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

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

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

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

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

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

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

148 0% and induced an increase of tartaric acid, procyanidin P2, terpenoid derivatives and peonidin-3-glu

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

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

151 Procyanidins (PCs) are effective free radical scavengers

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

153 Procyanidin-rich extracts prevented oxidation in non-irr

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

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

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

157 Procyanidin subclass representatives were discovered as

158 Thus, procyanidins target and accumulate differently in mesent

159 Procyanidins target mesenteric adipose tissue in Wistar

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

180 Upon processing procyanidins were retained in apricot tissue.

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

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

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

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

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

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