By Sephadex LH-20 gel chromatography of an extract from Gingko biloba leaves, polymeric proanthocyanidins were eluted after the fractions of flavonol glycosides and biflavone glycosides. A purified proanthocyanidin polymer accounted for 86.6% of the total proanthocyanidins, and for 37.7% of the total antioxidant activity of this leaf extract. For structure elucidation, the polymer was submitted...

Cranberry (Vaccinium macrocarpon Ait.) has received considerable attention for its putative human health benefits. Most of the focus is on its phenolic compounds including phenolic acids, anthocyanins, flavonols, flavan 3 ols and the polymer classes of procyanidins and proanthocyanidins. Research in our laboratories has revealed that crude cranberry extracts can disrupt the cell envelope in Lis...

Proanthocyanidins (PA) from shea (Vitellaria paradoxa) meal were investigated by thiolytic degradation with benzyl mercaptan and the reaction products were analysed by high performance liquid chromatography-mass spectrometry. These PA were galloylated (≈40%), contained only B-type linkages and had a high proportion of prodelphinidins (>70%). The mean degree of polymerisation was 8 (i.e. average...

Scope A main risk factor of atherosclerosis is a Western diet (WD) rich in n-6 polyunsaturated fatty acids (PUFAs) sensitive to oxidation. Their oxidation can be initiated by heme iron red meat leading the formation 4-hydroxy-2-nonenal (4-HNE), cytotoxic aldehyde. An increased 4-HNE production implicated endothelial dysfunction and atherosclerosis. By contrast, proanthocyanidins reduces oxidati...

Abstract Proanthocyanidins (PAC) are an important and widely spread class of natural products with various bioactivities. The analytical evaluation oligomeric polymeric proanthocyanidins in complex extracts is still challenging, due to the complexity structures. Nevertheless, last 20 years techniques especially field chromatography mass spectrometry have been improved offer exciting possibiliti...

Background: Although dietary flavonoid intake has been associated with less weight gain, there are limited data on its impact on fat mass, and to our knowledge, the contribution of genetic factors to this relation has not previously been assessed.Objective: We examined the associations between flavonoid intakes and fat mass.Design: In a study of 2734 healthy, female twins aged 18-83 y from the ...