Proanthocyanidins

The composition of flavonoids in plants is thought to be genetically determined. Thus it is characteristic for plant species. Here, proanthocyanidins are used to identify barley (Hordeum vulgare L.) varieties: six barley varieties and the corresponding malts in 61 samples of the growing years 1998-2001 from three locations in Germany are examined. Their absolute polyphenolic composition is quite similar, but the ratios of proanthocyanidins among each othertermed here "relative quantitative fingerprint" (RQF)-are characteristic for the variety independent from growing year, provenience and status (barley/malt). The analytical method presented is highly automated and robust, thus it allows analyzing a high number of samples and to detect small differences between samples unambiguously. Hence the polyphenols can be used as a tool for food tracing, to prove authenticity and to discover frauds of food from plant origin.

Angiogenesis plays a central role in wound healing. Among many known growth factors, vascular endothelial growth factor (VEGF) is believed to be the most prevalent, efficacious, and long-term signal that is known to stimulate angiogenesis in wounds. The wound site is rich in oxidants, such as hydrogen peroxide, mostly contributed by neutrophils and macrophages. We proposed that oxidants in the wound microenvironment support the repair process. Proanthocyanidins or condensed tannins are a group of biologically active polyphenolic bioflavonoids that are synthesized by many plants. Previously we have reported that a grape seed proanthycyanidin extract containing 5000 ppm resveratrol (GSPE) potently upregulates oxidant and tumor necrosis factor-␣ inducible VEGF expression in human keratinocytes (Free Radic. Biol. Med. 31:38 -42, 2001). Our current objective was to follow up on that finding and test whether GSPE influences dermal wound healing in vivo. First, using a VEGF promoter-driven luciferase reporter construct we observed that the potentiating effect of GSPE on inducible VEGF expression is at the transcriptional level. The reporter assay showed that GSPE alone is able to drive VEGF transcription. Next, two dermal excisional wounds were inflicted on the back of mice and the wounds were left to heal by secondary intention. Topical application of GSPE accelerated wound contraction and closure. GSPE treatment was associated with a more well-defined hyperproliferative epithelial region, higher cell density, enhanced deposition of connective tissue, and improved histological architecture. GSPE treatment also increased VEGF and tenascin expression in the wound edge tissue. Tissue glutathione oxidation and 4-hydroxynonenal immunostaining results supported that GSPE application enhanced the oxidizing environment at the wound site. Oxidants are known to promote both VEGF as well as tenascin expression. In summary, our current study provides firm evidence to support that topical application of GSPE represents a feasible and productive approach to support dermal wound healing.

Aging is a complex and inevitable biological process that is associated with numerous chronically debilitating health effects. Development of effective interventions for promoting healthy aging is an active but challenging area of research. Mechanistic studies in various model organisms, noticeably two invertebrates,Caenorhabditis elegansandDrosophila melanogaster, have identified many genes and pathways as well as dietary interventions that modulate lifespan and healthspan. These studies have shed light on some of the mechanisms involved in aging processes and provide valuable guidance for developing efficacious aging interventions. Nutraceuticals made from various plants contain a significant amount of phytochemicals with diverse biological activities. Phytochemicals can modulate many signaling pathways that exert numerous health benefits, such as reducing cancer incidence and inflammation, and promoting healthy aging. In this paper, we outline the current progress in aging interv...

Grape seeds are a rich source of polyphenols, especially proanthocyanidins (PACs), and are also known for the presence of galloylated oligomeric PACs (OPACs). The present study focuses on the phytochemical methodology for grape seed (O)PACs and their potential role as dentin biomodifiers to be used in restorative and reparative dentistry. A new method using centrifugal partition chromatography (CPC) was developed for the preparative separation of the grape seed (O)PACs. Orthogonal phytochemical profiling of the resulting CPC fractions was performed using C18 and diol HPLC, normal phase HPTLC, and IT-TOF MS analysis. A galloylated procyanidin dimer (1) was isolated from a CPC fraction in order to evaluate its potential to enhance dentin biomechanical properties. Moreover, it helped to evaluate the impact of the galloyl moiety on the observed bioactivity. Structure elucidation was performed using ESI-MS, 1D and 2D NMR analyses. For the first time, 1 H iterative full spin analysis (HiFSA) was performed on this type of molecule, enabling a detailed proton chemical shift and coupling constant assignment. The CPC fractions as well as 1 showed promising results in the dentin stiffness bioassay and indicate that they may be used as dental intervention biomaterial.

Polymeric procyanidins, phenolic carboxylic acids and flavonoids of hawthorn (Crataegus laevigata) were fractionated prior to HPLC analysis using column chromatography and solid-phase extraction (SPE). The flavonoid fraction also contained (−)-epicatechin. The three groups of phenolics, each with clearly different UV spectra, were examined by means of high-performance liquid chromatography-diode array detection (HPLC-DAD) analysis. The average repeatability of the method (RSD) was in the range of 8-13% for chlorogenic acid, (−)-epicatechin and hyperoside. The polymeric procyanidins of hawthorn flowers consisted mainly of (−)-epicatechin subunits, and their mean degree of polymerization (DP) was 22.2. The HPLC methods developed can be used for the qualitative and quantitative analysis of different phenolic compounds in hawthorn plant material and their extracts.

Proanthocyanidins, also named condensed tannins, are the result of flavanols condensation. Oligomers and polymers of proanthocyanidins can widely be found in the plant kingdom, as in fruits and berries, seeds, flowers, and leaves. They have a putative role as antioxidants, and they affect the inflammatory process via calcium-dependent release of nitric oxide and protect against H(2)O(2)-induced lipid peroxidation. They also demonstrated a role in cardiovascular diseases via vessel relaxation and LDL oxidation inhibition. These condensed tannins have also shown activities that improve diabetic complications, such as neuropathy, retinopathy, or nephropathy, including a decrease in serum glucose and advanced glycation end products. Furthermore, proanthocyanidins have evidenced anticancer properties by mitigating tumor development through induction of apoptosis or inhibition of cell proliferation. Finally, they are able to produce antiadhesive actions against bacteria in urinary and den...

Fava beans (Vicia faba L.) are a popular food in many countries. However, there is a lack of information about the phenolic composition of some important edible varieties. Polyphenols in fava beans are located in several parts of the plant (e.g. leaves, roots and seeds) but their occurrence in immature seeds is most important for human nutrition. The objective of this work was to study the phenolic composition of the major groups of polyphenols in 10 varieties of immature fava beans. Total phenolics ranged from 817 to 1337 mg gallic-acid equivalent per kilogram and condensed tannin content ranged from 309 to 958 mg (+)-catechin equivalent per kilogram. Different procyanidins, prodelphinidins, flavonols and flavones were identified using high performance liquid chromatography. Mean levels of total proanthocyanidins were 2233 mg/kg while the sum of flavonols and flavones was 252 mg/kg. The results from this study revealed clear differences in the phenolic composition among different varieties of immature V. faba L. seeds and demonstrates that there is ample phenotypic variability for future selections studies for traits such as nutritional value, taste, and ease of production. ß

The various health benefits of Vaccinium macrocarpon (cranberry) are well documented and have been attributed mainly to its antioxidant capacity and anti-adhesive activity. Several different mechanisms have been proposed to explain the possible role of cranberries, cranberry juice, and cranberry extracts in inhibiting bacterial growth. These mechanisms of action (i.e., inhibition of the microbial growth) have not been thoroughly studied. Here, we took advantage of current advances in microarray technology and used GeneChip V R Escherichia coli genome 2.0 arrays to gain insight into the molecular mechanisms involved in the impact of cranberry juice on the properties of E. coli growth. The inclusion of cranberry juice in bacterial growth media was found to significantly impact the doubling time of E. coli. The gene expression results revealed altered expression of genes associated with iron transport and essential metabolic enzymes as well as with adenosine triphosphate (ATP) synthesis and fumarate hydratase in these cultures. The altered expression of genes associated with iron transport was consistent with the strong iron chelating capability of proanthocyanidins, a major constituent of cranberry juice. The iron depletion effect was confirmed by adding exogenous iron to the growth media. This addition partially reversed the inhibitory effect on bacterial growth observed in the presence of cranberry juice/extracts.

European, small-fruited cranberries (Vaccinium microcarpon) and lingonberries (Vaccinium vitis-idaea) were characterized for their phenolic compounds and tested for antioxidant, antimicrobial, antiadhesive, and antiinflammatory effects. The main phenolic compounds in both lingonberries and cranberries were proanthocyanidins comprising 63-71% of the total phenolic content, but anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and flavonols were also found. Proanthocyanidins are polymeric phenolic compounds consisting mainly of catechin, epicatechin, gallocatechin, and epigallocatechin units. In the present study, proanthocyanidins were divided into three groups: dimers and trimers, oligomers (mDP 4-10), and polymers (mDP > 10). Catechin, epicatechin, A-type dimers and trimers were found to be the terminal units of isolated proanthocyanidin fractions. Inhibitions of lipid oxidation in liposomes were over 70% and in emulsions over 85%, and in most cases the oligomeric or polymeric fraction was the most effective. Polymeric proanthocyanidin extracts of lingonberries and cranberries were strongly antimicrobial against Staphylococcus aureus, whereas they had no effect on other bacterial strains such as Salmonella enterica sv. Typhimurium, Lactobacillus rhamnosus and Escherichia coli. Polymeric fraction of cranberries and oligomeric fractions of both lingonberries and cranberries showed an inhibitory effect on hemagglutination of E. coli, which expresses the M hemagglutin. Cranberry phenolic extract inhibited LPS-induced NO production in a dose-dependent manner, but it had no major effect on iNOS of COX-2 expression. At a concentration of 100 μg/mL cranberry phenolic extract inhibited LPS-induced IL-6, IL-1β and TNF-R production. Lingonberry phenolics had no significant effect on IL-1β production but inhibited IL-6 and TNF-R production at a concentration of 100 μg/mL similarly to cranberry phenolic extract. In conclusion the phenolics, notably proanthocyanidins (oligomers and polymers), in both lingonberries and cranberries exert multiple bioactivities that may be exploited in food development.

The stability of phenolic compounds of three strawberry cultivars was evaluated for changes during prefreezing treatments, storage and various freezing and thawing conditions. Polyphenol content was determined by HPLC-DAD-FL. The sum of assayed polyphenolic (proanthocyanidin and monomeric flavan-3-ols, anthocyanins, ellagic acid, p-coumaric acid) represented 2858.4 mg/kg in Kent, 2893.1 mg/ kg in Elkat, and 2438.0 mg/kg in Senga Sengana. After freezing, 4.5-33.6% of polyphenols were lost; protective effects of prefreezing treatments were seen on anthocyanidins and proanthocyanidins: ascorbic acid was the most effective pretreatment, allowing retention of 3.9-27.5% of anthocyanins, and almost total recovery (3.9-23.9%) when associated with liquid nitrogen freezing. Pectin and sugar only allowed retention of 3.0-25.1% and 5.5-25.4% of the antocyanins, respectively. Thawing of the strawberries in a microwave oven (instead of 20 h at 20 C) had a further positive effect on retention of anthocyanins, proanthocyanins, (þ)-catechin and ellagic acid.

In the United States, commercially available foods, including cocoa and chocolate, are being marketed with statements referring to the level of antioxidant activity and polyphenols. For cocoa-containing foods, there has been no comprehensive survey of the content of these and other chemistries. A survey of cocoa and chocolate-containing products marketed in the United States was conducted to determine antioxidant activity and polyphenol and procyanidin contents. Commercially available samples consisted of the top market share products in each of the following six categories: natural cocoa, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, and chocolate syrup. Composite samples were characterized using four different methods: oxygen radical absorbance capacity (ORAC), vitamin C equivalence antioxidant capacity (VCEAC), total polyphenols, and procyanidins. All composite lots were further characterized for percent nonfat cocoa solids (NFCS) and percent fat. Natural cocoas had the highest levels of antioxidant activities, total polyphenols, and procyanidins followed by baking chocolates, dark chocolates and baking chips, and finally milk chocolate and syrups. The results showed a strong linear correlation between NFCS and ORAC (R 2 ) 0.9849), total polyphenols (R 2 ) 0.9793), and procyanidins (R 2 ) 0.946), respectively. On the basis of principal component analysis, 81.4% of the sample set was associated with NFCS, antioxidant activity, total polyphenols, and procyanidins. The results indicated that, regardless of the product category, NFCS were the primary factor contributing to the level of cocoa antioxidants in the products tested. Results further suggested that differences in cocoa bean blends and processing, with the possible exception of Dutching, are minor factors in determining the level of antioxidants in commercially available cocoa-containing products in the United States.

The 4-(dimethylamino)cinnamaldehyde (DMAC) assay is currently used to quantify proanthocyanidin (PAC) content in cranberry products. However, this method suffers from issues of accuracy and precision in the analysis and comparison of PAC levels across a broad range of cranberry products. Current use of procyanidin A2 as a standard leads to an underestimation of PACs content in certain cranberry products, especially those containing higher molecular weight PACs. To begin to address the issue of accuracy, a method for the production of a cranberry PAC standard, derived from an extraction of cranberry (c-PAC) press cake, was developed and evaluated. Use of the c-PAC standard to quantify PAC content in cranberry samples resulted in values that were 2.2 times higher than those determined by procyanidin A2. Increased accuracy is critical for estimating PAC content in relationship to research on authenticity, efficacy, and bioactivity, especially in designing clinical trials for determination of putative health benefits.

This study was designed to find the best method to separate
proanthocyanidins from other phenolic compounds extracted from
pomegranate’s peel and to investigate their radical scavenging
capacity. Water is used as an effective solvent for extracting
antioxidant compounds from pomegranate’s peel (Punica
granatum). The final extract contained closely related compounds
not readily separable. Proanthocyanidins are the most potent
antioxidant found in this extract and the purification and separation
from other phenolic compounds is an important challenge. A
comparison of two SPE cartridges, including silica-based C18 and
aminopropyl for the isolation and purification of proanthocyanidins
extracted from pomegranate’s peel, showed that the proposed SPE
method with aminopropyl cartridge using alkalized aqueous
acetone as eluent was more effective for the purification and the
separation of extractable proanthocyanidins.

This study developed a method for the determination of extractable and unextractable proanthocyanidins. Extractable proanthocyanidins were separated according to their degree of polymerization using normal phase HPLC. Unextractable proanthocyanidins were measured after acid-catalyzed depolymerization as flavan-3-ols (terminal units) and benzylthioethers (external units). Electrospray ionization mass spectrometry (ESI-MS) was used for the identification of proanthocyanidins in the samples. Hubaux-Vos detection limits were 0.01-0.15 ng/injection for extractable proanthocyanidins, with recovery rates from 69 to 91%. Detection limits for unextractable proanthocyanidin derivatives were 0.002-0.035 ng/injection with 80% recovery. The developed method was applied to the analysis of several fruit and berry samples. Results showed great variation in the proportion of unextractable proanthocyanidins in total proanthocyanidin content between samples, being highest in the green variety of table grape (63%) and lowest in the apple cultivar 'Valkeakuulas' (4.1%). The method reported herein is reliable and gives valuable information on the nature of proanthocyanidins in plantderived foods.

Cocoa and chocolate products from major brands were analyzed blind for total antioxidant capacity (AOC) (lipophilic and hydrophilic ORAC FL ), catechins, and procyanidins (monomer through polymers). Accuracy of analyses was ascertained by comparing analyses on a NIST standard reference chocolate with NIST certified values. Procyanidin (PC) content was related to the nonfat cocoa solid (NFCS) content. The natural cocoa powders (average 87% of NFCS) contained the highest levels of AOC (826 ( 103 µmol of TE/g) and PCs (40.8 ( 8.3 mg/g). Alkalized cocoa (Dutched powders, average 80% NFCS) contained lower AOC (402 ( 6 µmol of TE /g) and PCs (8.9 ( 2.7 mg/g). Unsweetened chocolates or chocolate liquor (50% NFCS) contained 496 ( 40 µmol of TE /g of AOC and 22.3 ( 2.9 mg/g of PCs. Milk chocolates, which contain the least amount of NFCS (7.1%), had the lowest concentrations of AOC (80 ( 10 µmol of TE /g) and PCs (2.7 ( 0.5 mg/g). One serving of cocoa (5 g) or chocolate (15 or 40 g, depending upon the type of chocolate) provides 2000-9100 µmol of TE of AOC and 45-517 mg of PCs, amounts that exceed the amount in a serving of the majority of foods consumed in America. The monomers through trimers, which are thought to be directly bioavailable, contributed 30% of the total PCs in chocolates. Hydrophilic antioxidant capacity contributed >90% of AOC in all products. The correlation coefficient between AOC and PCs in chocolates was 0.92, suggesting that PCs are the dominant antioxidants in cocoa and chocolates. These results indicate that NFCS is correlated with AOC and PC in cocoa and chocolate products. Alkalizing dramatically decreased both the procyanidin content and antioxidant capacity, although not to the same extent.

The Aronia genus (Rosaceae family, Maloideae subfamily) includes two species of native North American shrubs: Aronia melanocarpa (Michx.) Ell. (black chokeberry) and Aronia arbutifolia (L.) Pers. (red chokeberry). The fruits of A. melanocarpa have been traditionally used by Potawatomi Native Americans to cure colds. In the first half of the 20 th century, cultivars of black chokeberry were introduced to the Soviet Union and other European countries, providing fruits used by food industry. At present, it is used mainly for juice, jam, and wine production, as well as an ornamental plant. Among other substances, the berries of A. melanocarpa contain anthocyanins and procyanidins, possessing strong antioxidative potential. Numerous health-promoting activities-namely, antioxidative, antimutagenic, anticancer, cardioprotective, hepatoprotective, gastroprotective, antidiabetic, anti-inflammatory, antibacterial, antiviral, radioprotective, and immunomodulatory-have been demonstrated for black chokeberry extracts by both in vitro and in in vivo studies. The presented review summarizes the information concerning botany, cultivation, chemical composition, and pharmacological activities of Aronia plants.

Effects of site and degutting on chemical composition of mopane worm were investigated. Samples were cooked for 30 min in either brine or in plain water. Samples from Moreomabele were high in acid detergent fibre (ADF) (P<0.05) and acid detergent insoluble nitrogen (ADIN) (P<0.01) while samples from Sefophe had least ADF and ADIN concentrations. In vitro true dry matter digestibility (IVTDMD) tended (P=0.06) to be high in samples from Maunatlala than those from Moreomabele and Sefophe. No site difference (P>0.05) was observed on the rest of the variables. Degutted samples had high crude protein (CP), ADF and IVTDMD (P<0.05) but lower (P<0.001) concentrations of ash, acid detergent lignin (ADL) and condensed tannins.

Each grape variety has its own phenolic profile. However, the concentration of the phenolic compounds present in wine, are mainly dependent of the winemaking process. Phenolic compounds influence wine sensorial characteristics namely taste or mouthfeel, bitterness, astringency and color. Humans can perceive six basic tastes: sweet, salty; sour; umami; fat-taste and bitter taste. This last basic taste is considered as a defense mechanism against the ingestion of potential poisons. Some of the genes, encoding G-protein-coupled receptors - TAS2Rs, which translate for these distinct bitter compounds detectors have been identified. Different phenolic compounds activate distinguished combination of TAS2Rs. Astringency in wine is primarily driven by proanthocyanidins, soluble protein-proanthocyanidins complexes diminish the protective salivary film and bind to the salivary pellicle; insoluble protein-proanthocyanidins complex and proanthocyanidins are rejected against salivary film and trigger astringency sensation via increasing friction.
Thus, the aim of this review is to expand the knowledge about the role of wine phenolic compounds in wine sensorial properties, namely in bitterness and astringency phenomenon’s.

Dry leaf extracts of eastern teaberry (Gaultheria procumbens L.) were evaluated as a source of bioactive phytocompounds through systematic activity testing and phytochemical profiling. The antioxidant efficiency was tested using five complementary in vitro models (DPPH; FRAP; linoleic acid (LA) peroxidation assay; O2 •− and H2O2 scavenging tests) in parallel with standard antioxidants. The 75% methanol extract and its diethyl ether, ethyl acetate (EAF), n-butanol and water fractions exhibited the dose-dependent responses in all assays, with the highest capacities found for EAF (DPPH EC50 = 2.9 μg/mL; FRAP = 12.8 mmol Fe 2+ /g; IC50 for LA-peroxidation = 123.9 μg/mL; O2 •− SC50 = 3.9 μg/mL; H2O2 SC50 = 7.2 μg/mL). The EAF had also the highest anti-inflammatory activity in the inhibition tests of lipoxygenase and hyaluronidase (60.14% and 21.83% effects, respectively, at the concentration of 100 μg/mL). Activity parameters of the extracts correlated strongly with the levels of total phenolics (72.4-270.7 mg GAE/g), procyanidins, and phenolic acids, whereas for flavonoids only moderate effects were

A lactation experiment was conducted to determine the influence of quebracho condensed tannin extract (CTE) on ruminal fermentation and lactational performance of dairy cows. The cows were fed a high forage (HF) or a low forage (LF) diet with a forage-to-concentrate ratio of 59:41 or 41:59 on a dry matter (DM) basis, respectively. Eight multiparous lactating Holstein cows (62 ± 8.8 d in milk) were used. The design of the experiment was a double 4 × 4 Latin square with a 2 × 2 factorial arrangement of treatments, and each period lasted 21 d (14 d of treatment adaptation and 7 d of data collection and sampling). Four dietary treatments were tested: HF without CTE, HF with CTE (HF+CTE), LF without CTE, and LF with CTE (LF+CTE). Commercial quebracho CTE was added to the HF+CTE and the LF+CTE at a rate of 3% of dietary DM. Intake of DM averaged 26.7 kg/d across treatments, and supplementing CTE decreased intakes of DM and nutrients regardless of forage level. Digestibilities of DM and nu...

Pomegranate peels (Punica granatum) are usually discarded as waste even a significant portion of polyphenols are often present in high concentrations in the outer parts of fruits. The objective of this study was to establish an extraction procedure for polyphenols and proanthocyanidins from pomegranate’s peels (PMP), and to assess their potential radical scavenging activity. Water extraction efficiency at extraction temperature of 20 to 90 °C and extraction times of 5 to 60 min were studied. The recovery of polyphenols and proanthocyanidins was the highest at 50°C for 20 min. Water gave the highest extract yield of polyphenols and proanthocyanidins (17.78%, 1.22%) respectively, followed by 50% aqueous ethanol while ethyl acetate gave the lowest extract yield (0.75%, 0.049%) respectively. The DPPH (2,2-Diphenyl-1- picrylhydrazyl) radical scavenging activity of extracts had a linear relationship with the polyphenols yield in the extracts. The study of the effect of different pH medium revealed that polyphenols were more extractable by water and proanthocyanidins recovery was better in a buffer at pH 3.5. The extracts were stable in a freezer for about two weeks. This study revealed that two sequential water extractions has the economic and safety merits, and can be used as an environmentally friendly method for producing antioxidants from the PMP.

Epidemiological studies show a link between the consumption of plant-derived foods and a range of health benefits. These benefits have been associated, at least partially, to some of the phytochemical constituents, and, in particular, to polyphenols. In the last few years, nutraceuticals have appeared in the market. These are pharmaceutical forms (pills, powders, capsules, vials, etc.) containing food bioactive compounds as active principles. The bioactive phytochemicals have become a very significant source for nutraceutical ingredients. Scientific research supports the biological activity of many of these food phytochemicals, but the health claims attributed to the final marketed nutraceutical products have often little or doubtful scientific foundation. This is due to the fact that a lot of the scientific evidence is derived from animal testing and in vitro assays, whereas human clinical trials are scarce and inconclusive. Some key issues such as bioavailability, metabolism, dose/response and toxicity of these food bioactive compounds or the nutraceuticals themselves have not been well established yet. Amongst the phytochemicals, several groups of polyphenols (anthocyanins, proanthocyanidins, flavanones, isoflavones, resveratrol and ellagic acid) are currently used in the nutraceutical industry. In this report, we have reviewed the most recent scientific knowledge on the bioavailability and biological activity of these polyphenols ('fact'), as well as the health claims (which are not always supported by scientific studies) ascribed to the polyphenols-containing nutraceuticals ('fiction'). The in vitro antioxidant capacity, often used as a claim, can be irrelevant in terms of in vivo antioxidant effects. Bioavailability, metabolism, and tissue distribution of these polyphenols in humans are key factors that need to be clearly established in association to the biological effects of these polyphenols-containing nutraceuticals. The future trends of phytochemistry research regarding nutraceuticals are discussed.

The ascorbic acid, flavonoids, and proanthocyanidins content and in vitro antioxidant activity of fresh pulps and seeds of cupuassu, harvested at three different times of the year, and in commercial frozen pulps were evaluated. Lipids, total phenolics contents, and antioxidant activities were the highest in the seeds, followed by fresh and commercial frozen pulps, respectively. The latter also showed a lower content of ascorbic acid (9−13 mg/100 g DW) when compared to fresh pulps (96− 111 mg/100 g DW). The 8-O-β-D-glucuronides and the corresponding 3″-sulfates of isoscutellarein (5,7,8,4′tetrahydroxyflavone), hypolaetin (5,7,8,3′,4′-pentahydroxyflavone), and 8-hydroxychrysoeriol (5,7,8,4′-tetrahydroxy-3′-methoxyflavone), also known as hypoaletin 3′-methyl ether, were identified and quantified (31 mg/g DW) in cupuassu seeds. The same flavonoid profile was present in pulps although in much lower concentrations (0.5 to 2 mg/g DW). The two 8hydroxychrysoeriol glycosides had not been previously reported in cupuasssu. The content of proanthocyanidin oligomers in seeds (23 mg/g DW), mainly of the epicatechin type, and the mean degree of polymerization (5.5) were calculated. No discernible effect of the harvesting period on the evaluated chemical aspects could be identified. Commercial frozen pulps contained a smaller amount of all these compounds than the fresh pulp, suggesting that these compounds were potentially degraded during processing/storage.

The relationships between grapevine (Vitis vinifera) vigor variation and resulting wine anthocyanin concentration and composition and pigmented polymer formation were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. Vine vigor parameters were used to designate vigor zones within two vineyard sites (A and B) to produce research wines (2003 and 2004) and conduct a model extraction experiment (2004 only) to investigate the vine-fruit-wine continuum. Wines and model extracts were analyzed by HPLC and UV-vis spectrophotometry. For the model extractions, there were no differences between sites for pomace weight, whereas juice volume was higher for site A. This was not related to a larger berry size. Site A had a higher anthocyanin concentration (milligrams per liter) in the model extracts than site B specifically for the medium-and low-vigor zones. For anthocyanin composition in the model extraction, site B had a greater proportion of malvidin-3-O-glucoside and less of the remaining anthocyanin glucosides (delphinidin, cyanidin, petunidin, and peonidin) compared to site A. In the wines, there was a vintage effect, with the 2003 wines having a higher anthocyanin concentration (milligrams per liter) than the 2004 wines. This appears to have been primarily due to a greater accumulation of anthocyanins in the fruit. In general, the medium-vigor zone wines had higher anthocyanin concentrations than either the high-or low-vigor zone wines. There was also vintage variation related to anthocyanin composition, with the 2003 wines having a higher proportion of delphinidin and petunidin glucosides and lower malvidin-3-O-glucoside compared to 2004. In both years, there were higher proportions of delphinidin and petunidin glucosides in wines made from low-vigor-zone fruit. Wines made from low-vigor zones showed a greater propensity to form vitisin A as well as pigmented polymers. Low-vigor-zone wines had a ∼2-fold increase in pigmented polymer concentration (milligrams per liter) over high-vigor-zones wines. There was a strong positive relationship between pigmented polymer concentration, bisulfite bleaching resistant pigments, proanthocyanidin concentration, and color density in wines. Overall, differences found in the wines magnified variation in the fruit.

In addition to their nutritive value, foods provide health benefits or have a role in disease prevention since they contain a wide range of phytochemicals which represent functional or bioactive components. These bioactive molecules present in foods are based on a variety of chemical structures, from carotenoids, through sterols and fatty acids, to different types of polyphenols. In this review, the polyphenols which are common constituents of vascular plants are explored. They are also common constituents of fruits and vegetables, teas and cocoas. The extractable polyphenols, obtainable by solvent extraction of the forest biomass, are of special interest as they are readily available form different types of forest and wood transformation residues. Flavonoids, cinnamic acid derivatives and proanthocyanidins, which share a part of their biosynthetic pathway with lignins, and therefore are associated with "woody" character of the plants, are reviewed along with some non-flavonoids important as food constituents such as stilbenes and hydrolysable tannins. The foods rich in these polyphenols are reviewed along with the forest sources of the same classes of molecules. The emphasis is put on residues of wood transformation such as bark and knotwood as these materials represent particularly rich resources for bioactive polyphenol classes. One of the most notorious bioactive properties of polyphenols is their antioxidant activity. The most important results on antioxidant capacity of forest trees extracts are presented and compared to those obtained for the extracts from healthy foods rich in polyphenols. These results are discussed also in relation to total phenol content of the studied extracts. Finally, the results on the application of selected types of polyphenols or extracts from forest biomass in prevention and/or treatment of diseases which are related to oxidative stress, cardiovascular disease, Alzheimer and cancer, are presented. It is clear from all discussed results, that the forest biomass in general and the residues of wood transformation in particular, represent the important natural resources of bioactive polyphenols. These residues have a real potential to be used as raw materials for the development of food supplements and/or functional foods which can enhance the animal and human health by disease prevention. They are also applicable for cosmetics and pharmaceutical products development, but their application in disease prevention remains more straightforward.

There is growing interest in the biologic activities of plant extracts such as that obtained from the bark of the French maritime pine Pinus maritima, Pycnogenol. Pycnogenol (PYC) is a standardized extract composed of a mixture of flavonoids, mainly procyandins and phenolic acids. Studies indicate that PYC components are highly bioavailable. Uniquely PYC displays greater biologic effects as a mixture than its purified components do individually indicating that the components interact synergistically. PYC has been reported to have cardiovascular benefits, such as a vasorelaxant activity, angiotensin-converting enzyme (ACE) inhibiting activity, and the ability to enhance the microcirculation by increasing capillary permeability. Investigations of the cellular mechanisms of these therapeutic effects have demonstrated that PYC has strong free radical-scavenging activity against reactive oxygen and nitrogen species. The oligomeric components of PYC contribute significantly to the ESR free radical signal. PYC also participates in the cellular antioxidant network as indicated by its ability to regenerate the ascorbyl radical and to protect endogenous vitamin E and glutathione from oxidative stress. PYC modulates NO metabolism in activated macrophages by quenching the NO radical and inhibiting both iNOS mRNA expression and iNOS activity. The spectrum of different effects of NO in the circulation and the nervous system suggest the potential applications of PYC in immune and circulatory disorders as well as in neurodegenerative disease. PYC can bind to proteins, altering their structure and thereby modulating the activity of key enzymes and proteins involved in metabolic pathways. PYC effects redox-sensitive signal transduction pathways and alters gene expression. Aspects of PYC's activity are presented and discussed together with possible future implications and directions in the field of flavonoid research.

The relationships between grapevine (Vitis vinifera) vigor variation and resulting wine anthocyanin concentration and composition and pigmented polymer formation were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. Vine vigor parameters were used to designate vigor zones within two vineyard sites (A and B) to produce research wines (2003 and 2004) and conduct a model extraction experiment (2004 only) to investigate the vine-fruit-wine continuum. Wines and model extracts were analyzed by HPLC and UV-vis spectrophotometry. For the model extractions, there were no differences between sites for pomace weight, whereas juice volume was higher for site A. This was not related to a larger berry size. Site A had a higher anthocyanin concentration (milligrams per liter) in the model extracts than site B specifically for the medium-and low-vigor zones. For anthocyanin composition in the model extraction, site B had a greater proportion of malvidin-3-O-glucoside and less of the remaining anthocyanin glucosides (delphinidin, cyanidin, petunidin, and peonidin) compared to site A. In the wines, there was a vintage effect, with the 2003 wines having a higher anthocyanin concentration (milligrams per liter) than the 2004 wines. This appears to have been primarily due to a greater accumulation of anthocyanins in the fruit. In general, the medium-vigor zone wines had higher anthocyanin concentrations than either the high-or low-vigor zone wines. There was also vintage variation related to anthocyanin composition, with the 2003 wines having a higher proportion of delphinidin and petunidin glucosides and lower malvidin-3-O-glucoside compared to 2004. In both years, there were higher proportions of delphinidin and petunidin glucosides in wines made from low-vigor-zone fruit. Wines made from low-vigor zones showed a greater propensity to form vitisin A as well as pigmented polymers. Low-vigor-zone wines had a ∼2-fold increase in pigmented polymer concentration (milligrams per liter) over high-vigor-zones wines. There was a strong positive relationship between pigmented polymer concentration, bisulfite bleaching resistant pigments, proanthocyanidin concentration, and color density in wines. Overall, differences found in the wines magnified variation in the fruit.

Phytochemical investigation of the ethyl acetate fraction of the methanol extract of the leaves of Ixora coccinea led to the isolation and identification of an A-type trimeric proanthocyanidin epicatechin-(2b ? O ? 7, 4b ? 8)-epicatechin-(5 ? O ? 2b, 6 ? 4b)-epicatechin named ixoratannin A-2 along with seven known compounds, epicatechin, procyanidin A2, cinnamtannin B-1, and four flavon-3-ol rhamnosides viz: kaempferol-7-O-a-L-rhamnnoside, kaempferol-3-O-a-L-rhamnoside, quercetin-3-O-a-Lrhamnopyranoside, and kaempferol-3,7-O-a-L-dirhamnoside. The structures were elucidated by the application of IR, UV, MS, 1D-, and 2D-NMR spectroscopic analyses and by comparison with literature data. Antioxidant evaluation of isolated compounds revealed that ixoratannin A-2 and cinnamtannin B-1 were the most active compounds in DPPH, inhibition of lipid peroxidation and nitric oxide radical scavenging assays. Antibacterial activities were assessed by means of agar-diffusion assays using Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus subtilis. All tested compounds inhibited the growth of B. subtilis, while only epicatechin and quercetin-3-O-a-L-rhamnopyranoside inhibited the growth of E. coli.

In addition to their nutritive value, foods provide health benefits or have a role in disease prevention since they contain a wide range of phytochemicals which represent functional or bioactive components. These bioactive molecules present in foods are based on a variety of chemical structures, from carotenoids, through sterols and fatty acids, to different types of polyphenols. In this review, the polyphenols which are common constituents of vascular plants are explored. They are also common constituents of fruits and vegetables, teas and cocoas. The extractable polyphenols, obtainable by solvent extraction of the forest biomass, are of special interest as they are readily available form different types of forest and wood transformation residues. Flavonoids, cinnamic acid derivatives and proanthocyanidins, which share a part of their biosynthetic pathway with lignins, and therefore are associated with "woody" character of the plants, are reviewed along with some non-flavonoids important as food constituents such as stilbenes and hydrolysable tannins. The foods rich in these polyphenols are reviewed along with the forest sources of the same classes of molecules. The emphasis is put on residues of wood transformation such as bark and knotwood as these materials represent particularly rich resources for bioactive polyphenol classes. One of the most notorious bioactive properties of polyphenols is their antioxidant activity. The most important results on antioxidant capacity of forest trees extracts are presented and compared to those obtained for the extracts from healthy foods rich in polyphenols. These results are discussed also in relation to total phenol content of the studied extracts. Finally, the results on the application of selected types of polyphenols or extracts from forest biomass in prevention and/or treatment of diseases which are related to oxidative stress, cardiovascular disease, Alzheimer and cancer, are presented. It is clear from all discussed results, that the forest biomass in general and the residues of wood transformation in particular, represent the important natural resources of bioactive polyphenols. These residues have a real potential to be used as raw materials for the development of food supplements and/or functional foods which can enhance the animal and human health by disease prevention. They are also applicable for cosmetics and pharmaceutical products development, but their application in disease prevention remains more straightforward.

Several pharmaceutical products have been formulated over the past decades for the treatment of male and female alopecia, and pattern baldness, but relatively few metadata on their efficacy have been published. For these reasons, the pharmaceutical and medical attention has recently focused on the discovery of new and safer remedies. Particularly, great interest has been attracted by oligomeric procyanidin bioactivity, able to promote hair epithelial cell growth as well as to induce the anagen phase. Specifically, the procyanidin B2, a dimeric derivative extracted from apples, has demonstrated to be one of the most effective and safest natural compounds in promoting hair growth, both in vitro and in humans by topical applications. By evaluating the polyphenolic content of different apple varieties, we have recently found in the apple fruits of cv Annurca (AFA), native to Southern Italy, one of the highest contents of oligomeric procyanidins, and, specifically, of procyanidin B2. Thu...

The widespread use of medicinal plants among the Brazilian population warrants an assessment of the potential risks associated with their intake. Stryphnodendron adstringens (barbatimão) is one of the most frequently used medicinal plants in Brazil, and the risks associated with its use have yet to be investigated. This study evaluated the genotoxic safety of the use of the proanthocyanidin polymer-rich fraction (F2) of stem bark of S. adstringens. The micronucleus test with 750, 1500, and 2250 mg kg À1 of F2 administered in Mus musculus (Swiss) outbred mice, showed respectively, 5.0 ± 0.8 (Mean ± S.D.), 9.1 ± 1.7, and 10.6 ± 1.9 micronucleated polychromatic erythrocytes (MNPCE). A positive control with cyclophosphamide resulted in 21.0 ± 3.8 MNPCE. Antimutagenicity was also evaluated, by adding 750 mg kg À1 to cyclophosphamide; the result of 8.7 ± 1.4 showed a protective cytotoxic effect. For the Artemia salina test, 10, 100, and 1000 mg L À1 of F2 showed, respectively, 8.7 ± 0.6, 7.7 ± 0.6, and 5.7 ± 1.2 survival, i.e., F2 did not inhibit 50% of the population when compared to the control (9.7 ± 0.6). These results indicated that F2 obtained from stem bark of S. adstringens has no genotoxic activity.

The Amazon region comprises a plethora of fruit-bearing species of which a large number are still agriculturally unimportant. Because fruit consumption has been attributed to an enhanced physical well-being, interest in the knowledge of the chemical composition of underexplored exotic fruits has increased during recent years. This paper provides a comprehensive identification of the polyphenolic constituents of four underutilized fruits from the Amazon region by HPLC/DAD-ESI-MS n . Araca (Psidium guineense), jambolão (Syzygium cumini), muruci (Byrsonima crassifolia), and cutite (Pouteria macrophylla) turned out to be primarily good sources of hydrolyzable tannins and/or flavonols. Additionally, different flavanonols and proanthocyanidins were identified in some fruits. The antioxidant capacity was determined by using the total oxidant scavenging capacity (TOSC) assay. Cutite showed the highest antioxidant capacity followed by jambolão, araca, and muruci.

The relationships between grapevine (Vitis vinifera) vigor variation and resulting wine anthocyanin concentration and composition and pigmented polymer formation were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. Vine vigor parameters were used to designate vigor zones within two vineyard sites (A and B) to produce research wines (2003 and 2004) and conduct a model extraction experiment (2004 only) to investigate the vine-fruit-wine continuum. Wines and model extracts were analyzed by HPLC and UV-vis spectrophotometry. For the model extractions, there were no differences between sites for pomace weight, whereas juice volume was higher for site A. This was not related to a larger berry size. Site A had a higher anthocyanin concentration (milligrams per liter) in the model extracts than site B specifically for the medium-and low-vigor zones. For anthocyanin composition in the model extraction, site B had a greater proportion of malvidin-3-O-glucoside and less of the remaining anthocyanin glucosides (delphinidin, cyanidin, petunidin, and peonidin) compared to site A. In the wines, there was a vintage effect, with the 2003 wines having a higher anthocyanin concentration (milligrams per liter) than the 2004 wines. This appears to have been primarily due to a greater accumulation of anthocyanins in the fruit. In general, the medium-vigor zone wines had higher anthocyanin concentrations than either the high-or low-vigor zone wines. There was also vintage variation related to anthocyanin composition, with the 2003 wines having a higher proportion of delphinidin and petunidin glucosides and lower malvidin-3-O-glucoside compared to 2004. In both years, there were higher proportions of delphinidin and petunidin glucosides in wines made from low-vigor-zone fruit. Wines made from low-vigor zones showed a greater propensity to form vitisin A as well as pigmented polymers. Low-vigor-zone wines had a ∼2-fold increase in pigmented polymer concentration (milligrams per liter) over high-vigor-zones wines. There was a strong positive relationship between pigmented polymer concentration, bisulfite bleaching resistant pigments, proanthocyanidin concentration, and color density in wines. Overall, differences found in the wines magnified variation in the fruit.

The polyphenolic pool of the heartwood of the mopane, Colophospermum mopane Kirk ex J. Leonard, exhibits extreme diversity and complexity. It comprises a variety of monomeric flavonoids, e.g. flavan-3-ols, flavan-3,4-diols including the mopanols and peltogynols, flavonols, dimeric proanthocyanidins, e.g. proguibourtinidins, profisetinidins, promopanidins, propeltogynidins, and a variety of profisetinidin-type triflavanoids. The di-and tri-meric proanthocyanidins are accompanied by several functionalized tetrahydropyrano-and hexahydrodipyrano-chromenes (phlobatannins) that originate from the bi-and tri-flavanoids, respectively, via rearrangement of the pyran heterocycle(s). Owing to the predominance of the 5-deoxy (A-ring) flavan-3-ols, the chain terminating moieties in the biosynthesis of oligo-and poly-meric proanthocyanidins, the di-and tri-meric analogs also exhibit diversity as far as interflavanyl bonding positions are concerned. Such heterogeneity results from the reduced nucleophilicity of the A-rings of 5-deoxy flavan-3-ols, compared to the A-rings of the 5-oxy analogs (catechins), hence permitting alternative centers to participate in proanthocyanidin formation. Biomimetic-type syntheses were extensively utilized to unequivocally establish constitution and absolute stereochemistry of both the conventional and pyran ring rearranged-type di-and tri-meric compounds. Comprehension of the intricate mechanistic and stereochemical course of the pyran ring rearrangement reactions also contributed significantly to unambiguous structure elucidations. The aerial parts of the mopane are rich in essential oils that comprise mainly a-pinene and limonene, which are presumably responsible for the strong turpentine odor of the pods. The leaves also contain significant concentrations of b-sitosterol and stigmasterol which are apparently the source of sterols in various organs of the mopane moth, Gonimbrasia belina. Three diterpenes, dihydrogrindelic acid, labd-13E-en-15-oate and dihydrogrindelaldehyde are present in the bark and seeds, the latter compound exhibiting significant cytotoxicity against a human breast cancer cell line. #

Type 2 diabetes mellitus induces a number of cardiovascular disorders, including platelet hyperactivity and hyperaggregability, which is associated to an increased oxidant production and abnormal cytosolic Ca 2+ mobilization. In the present study, we have investigated the eVect of cinnamtannin B-1 obtained from bay wood on oxidants production, Ca 2+ mobilization and aggregation in platelets from type 2 diabetic donors. Pretreatment of platelets with cinnamtannin B-1 reversed the enhanced oxidants production and Ca 2+ mobilization, including Ca 2+ entry, evoked by thapsigargin plus ionomycin or thrombin, observed in platelets from diabetic subjects, so that in the presence of cinnamtannin B-1 Ca 2+ entry was similar in platelets from healthy and diabetic subjects. In addition, cinnamtannin B-1 reduced thrombin-induced aggregation in platelets from type 2 diabetic subjects. We conclude that cinnamtannin B-1 exerts an eVective antioxidant action in platelets from patients with type 2 diabetes mellitus and reverses the enhanced Ca 2+ mobilization and hyperaggregability.

A number of experiments have been conducted to investigate effects of tropical plants containing condensed tannins and/or saponins present in tropical plants and some plant oils on rumen fermentation and ecology in ruminants. Based on both in vitro and in vivo trials, the results revealed important effects on rumen microorganisms and fermentation including methane production. Incorporation and/or supplementation of these plants containing secondary metabolites have potential for improving rumen ecology and subsequently productivity in ruminants.

Quebracho (Schinopsis lorentzii and Schinopsis balansae) extract is an important source of natural polymers for leather tanning and adhesive manufacturing. We combined established phyto-and synthetic chemistry perspectives with electrospray mass spectrometry experiments to prove that quebracho proanthocyanidin polymers consist of an homologous series of flavan-3-ol based oligomers. The starter unit is always catechin which is angularly bonded to fisetinidol extender units. By comparison of the MS 2 fragmentation spectra of the oligomer with product ion scans of authentic catechin and robinetinidol samples, we proved that quebracho extract contains no robinetinidol, as is often reported. Quebracho proanthocyanidins have acid resistant interflavanyl bonds, due to the absence of 5-OH groups in fisetinidol, and the aDP cannot be determined via conventional thiolysis and phloroglucinolysis. We used the MS data to estimate a conservative (minimum value) aDP of 3.1.

The impact of extended maceration (EM) was studied in Cabernet Sauvignon grapes sourced from a vineyard subjected to four regulated deficit irrigation (RDI) treatments: (I) 100% replenishment of crop evapotranspiration (100% ET c ), (II) 70% ET c , (III) 25% ET c until veŕaison, followed by 100% ET c until harvest, and IV) 25% ET c . Each vineyard replicate was made into wine with two replicates designated as controls (10-day skin contact) and two as extended maceration (EM, 30-day skin contact). The mean degree of polymerization (mDP), size distribution, concentration, and composition of wine proanthocyanidins (PAs) and monomeric flavan-3-ols of 90 fractions were characterized by preparative and analytical HPLC techniques. The maceration length imparted a larger effect on most chemical parameters. The RDI treatment had no effect on the extraction patterns of anthocyanins, PAs, and/or on the origin of the PAs extracted into the wines. Conversely, EM led to anthocyanin losses and increased PA extraction during maceration, with ∼73% of seed-derived PAs. Accordingly, the concentration of monomeric flavan-3-ols, oligomeric (2 ≤ mDP < 5) and polymeric PAs (mDP ≥ 5) was higher in EM wines. The size distribution of the wines' PAs revealed two major peaks as a function of concentration at mDP 2 (22−27% of total PAs mass) and at mDP 6−7 (12−17% of total PAs mass) and was found to follow a non-normal Rayleigh-type distribution.

Introduction – White grape pomace is not subject to maceration, keeping nearly all polyphenols of grapes, so they represent important sources of bioactive compounds such as proanthocyanidins. Preparation of plant polyphenol extracts is usually performed using raw material powder. However, the fine particles make the further extraction procedure steps more difficult. Objective – To study the effect of mechanical treatments on extraction yields and anti-oxidant activity from different parts of white grape pomace. Methods – Skins, stems and seeds were isolated from the pomace of white winemaking process. Sequential solvent extraction of polyphenols, first using 80% methanol in water followed by 75% acetone in water, was carried out on both entire and milled (< 1 mm) grape solids; extraction on seed polyphenols was also performed in its squashed form. The phenolic content of each extract was verified by spectrometric and HPLC methods and its anti-oxidant activity was evaluated by the 1,1-diphenyl-2-picrylhydrazyl test. Results – More total polyphenols can be extracted from each milled tissue than from its entire form. Seeds present the highest total phenol, oligomeric and polymeric proanthocyanidin content, and similar extraction yield was found between milled and squashed tissues. The HPLC analysis showed no difference in extraction yield of low-molecular-weight proanthocyanidins between milled and entire stems. Anti-oxidant activity showed a positive correlation with total phenol content, galloyled oligomers and polymeric proanthocyanidins. Conclusion – The use of entire stems and squashed seeds for solvent extraction of polyphenols makes manipulation simpler and more cost-efficient, providing similar extraction yields to using their powdery forms.

The importance of flavonoids for the antileishmanial activity of Kalanchoe pinnata was previously demonstrated by the isolation of quercitrin, a potent antileishmanial flavonoid. In the present study, the aqueous leaf extract from the medicinal plant K. pinnata (Crassulaceae) afforded a kaempferol di-glycoside, named kapinnatoside, identified as kaempferol 3-O-a-L-arabinopyranosyl (1 ! 2) a-Lrhamnopyranoside (1). In addition, two unusual flavonol and flavone glycosides already reported, quercetin 3-O-a-L-arabinopyranosyl (1 ! 2) a-L-rhamnopyranoside (2) and 4 0 ,5-dihydroxy-3 0 ,8-dimethoxyflavone 7-O-b-D-glucopyranoside (3), have been isolated. Their structures were determined via analyses of mono and bi-dimensional 1 H and 13 C NMR spectroscopic experiments and HR-MALDI mass spectra. Because of its restricted occurrence and its abundance in K. pinnata, flavonoid (2) may be a chemical marker for this plant species of high therapeutic potential. The three flavonoids were tested separately against Leishmania amazonenis amastigotes in comparison with quercitrin, quercetin and afzelin. The quercetin aglycone-type structure, as well as a rhamnosyl unit linked at C-3, seem to be important for antileishmanial activity.

The main objective of this study was to evaluate the effect of procyanidin intake on the level of inflammatory mediators in rats fed a hyperlipidic diet, which are a model of low-grade inflammation as they show an altered cytokine production. Design: Male Zucker Fa/fa rats were randomly grouped to receive a low-fat (LF) diet, a high-fat (HF) diet or a high-fat diet supplemented with procyanidins from grape seed (HFPE) (3.45 mg/kg feed) for 19 weeks and were then euthanized. We determined biochemical parameters, C-reactive protein (CRP) and IL-6 levels in plasma. Adipose tissue depots and body weight were also determined. We assessed CRP, IL-6, TNF-α and adiponectin gene expression in liver and white adipose tissue (WAT). Results: As expected, rats fed the HF diet show an enhanced production of CRP. Our results demonstrate that the HFPE diet decreases rat plasma CRP levels but not IL-6 levels. The decrease in plasma CRP in HFPE rats is related to a down-regulation of CRP mRNA expression in the liver and mesenteric WAT. We have also shown a decrease in the expression of the proinflammatory cytokines TNF-α and IL-6 in the mesenteric WAT. In contrast, adiponectin mRNA is increased in this tissue due to the procyanidin treatment.

Epidemiologic studies indicate that millions of people suffer from recurrent cystitis, a pathology requiring antibiotic prophylaxis and entailing high social costs. Cranberry is a traditional folk remedy for cystitis and, which, in the form of a variety of products and formulations has over several decades undergone extensive evaluation for the management of urinary tract infections (UTI). The aim of this retrospective study is to summarize and review the most relevant and recent preclinical and clinical studies on cranberries for the treatment of UTIs. The scientific literature selected for this review was identified by searches of Medline via PubMed. A variety of recent experimental evidence has shed light on the mechanism underlying the anti-adhesive properties of proanthrocyanidins, their structure-activity relationships, and pharmacokinetics. Analysis of clinical studies and evaluation of the cranberry efficacy/safety ratio in the prevention of UTIs strongly support the use of cranberry in the prophylaxis of recurrent UTIs in young and middle-aged women. However, evidence of its clinical use among other patients remains controversial.

Background: White wine quality, especially in warm climates, is affected by sunlight and heat stress. These factors increase the probability that ambering processes will occur and reduce the potential flavour compounds. This study aimed to investigate the effect of sunlight reduction on the accumulation of polyphenolic and aromatic compounds. Results: This study was conducted in a commercial vineyard containing V. vinifera L. cv Grillo. Opaque polypropylene boxes (100% shading) and high-density polyethylene (HDPE) net bags (50% shading) were applied at fruit set. The effect of the shaded treatments was compared to the exposed fruit treatment. The shaded treatments resulted in heavier berries and lower must sugar contents than the exposed treatments. Proanthocyanidins and total polyphenol levels were similar in the exposed and bagged grapes; however, the levels were always lower in the boxed fruit. At harvest, the highest aroma level was measured in the boxed fruits.