Celestino Santos-Buelga

TL;DR: Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally present in cereals, legume seeds and particularly abundant in some fruits and fruit juices as mentioned in this paper.

TL;DR: Comparison of flavonoid profiles and gene expression data between tomato leaves and fruit indicates that the absence of anthocyanins in LC/C1 fruit is attributable primarily to an insufficient expression of the gene encoding flavanone-3′5′-hydroxylase, in combination with a strong preference of the tomato dihydroflavonol reductase enzyme to use the Flavonoid reaction product dihydromyricetin as a substrate.

TL;DR: The formation of protocatechuic acid as a major metabolite for both cyanidin glycosides and detection of lower molecular weight metabolites show that anthocyanins were converted by gut microflora.

TL;DR: An HPLC method, using detection after postcolumn derivatization with p-dimethylaminocynnamaldehyde (DMACA), was developed for the quantitative analysis of individual flavanols in food, and Epicatechin was the most abundant flavanol, followed by catechin and procyanidin B2.

TL;DR: In this article, the anthocyanin composition was analyzed in strawberry fruits from five different cultivars (cv. Eris, Oso Grande, Carisma, Tudnew and Camarosa).