The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin
TL;DR: In this article, a standard method of analysis of proanthocyanidins based on use of an n-BuOH-HCl-FeIII mixture is given, and the ratio of absorbance maxima of the cyanidin (550 nm) produced to that near 280 nm for the original procyanidin polymer solution was ∼ 3.5.
About: This article is published in Phytochemistry.The article was published on 1985-12-23 and is currently open access. It has received 2074 citations till now. The article focuses on the topics: Cyanidin & Anthocyanidin.
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TL;DR: The anticancer effects of phenolics in-vitro and in- vivo animal models are viewed, including recent human intervention studies, and possible mechanisms of action involving antioxidant and pro-oxidant activity as well as interference with cellular functions are discussed.
Abstract: Phenolics are broadly distributed in the plant kingdom and are the most abundant secondary metabolites of plants. Plant polyphenols have drawn increasing attention due to their potent antioxidant properties and their marked effects in the prevention of various oxidative stress associated diseases such as cancer. In the last few years, the identification and development of phenolic compounds or extracts from different plants has become a major area of health- and medical-related research. This review provides an updated and comprehensive overview on phenolic extraction, purification, analysis and quantification as well as their antioxidant properties. Furthermore, the anticancer effects of phenolics in-vitro and in-vivo animal models are viewed, including recent human intervention studies. Finally, possible mechanisms of action involving antioxidant and pro-oxidant activity as well as interference with cellular functions are discussed.
3,213 citations
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TL;DR: This paper provides a summary of background information and methodologies used for the analysis of phenolics in foods and nutraceuticals.
1,490 citations
Book•
05 Dec 1995TL;DR: Phenolics in Food and Nutraceuticals as mentioned in this paper is the first single-source compendium of essential information concerning food phenolics, which reports the classification and nomenclature of phenolics and their occurrence in food and nutraceuticals.
Abstract: Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.
1,252 citations
TL;DR: This overview provides a cursory account of the source, extraction and analysis of phenolics in fruits, vegetables and cereals.
1,251 citations
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.
Abstract: Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally present in cereals, legume seeds and particularly abundant in some fruits and fruit juices. They share some common structural features—phenolic nature and high molecular weight—with phenolic polymers found in black tea and red wine (called here tannin-like compounds). The polymeric nature of proanthocyanidins makes their analysis and estimation in food difficult. For this reason, little is known about their consumption, although they likely contribute a large part of the daily polyphenol intake. They also share common physicochemical properties: they form stable complexes with metal ions and with proteins and are, like other polyphenols, good reducing agents. Many of their biological effects of nutritional interest derive from these properties. As metal ion chelators, they influence the bioavailability of several minerals. The nutritional significance of the non-specific complexation of proteins is less clear. As reducing agents, they may participate in the prevention of cancers, both of the digestive tract and inner organs. They may also protect LDLs against oxidation and inhibit platelet aggregation and therefore prevent cardiovascular diseases. In vitro, animal and human studies on the prevention of these chronic diseases are reviewed with particular attention to wine and tea polyphenols. The lack of data on their bioavailability and the paucity of human studies are emphasised.
© 2000 Society of Chemical Industry
1,199 citations
References
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TL;DR: In this paper, methods for quantitative analysis of anthocyanins, leuco-anthocyanin, flavanols, and total phenols in plant tissue extracts are described.
Abstract: Methods for the quantitative analysis of anthocyanins, leuco-anthocyanins, flavanols and total phenols in plant tissue extracts are critically examined and suitable modifications of existing methods are described.
3,501 citations
TL;DR: It is concluded that loss of astringency, which occurs on ripening, is most probably connected with increased polymerization of tannins.
419 citations
TL;DR: In this article, the relative astringency of tannins is determined by their reaction with the proteins of haemolysed blood and calorimetric determination of residual haemoglobin.
417 citations
TL;DR: Krebs, H. H., Potter, V. R., Goldman, A., Shipley, E. & Meyer, R. G. (1953).
Abstract: Krebs, H. A. (1953). Brit. med. Bull. 9, 97. Lee, K. H. & Eiler, J. J. (1951). Science, 114, 393. LePage, G. A. (1946a). Amer. J. Phy8iol. 140, 267. LePage, G. A. (1946 b). Amer. J. Phy8iol. 147, 446. LePage, G. A. (1948). Cancer Re8. 8, 193. Lipmann, F. (1941). Advanc. Enzymol. 1, 99. Macfarlane, M. G. & Spooner, S. J. L. (1946). Brit. J. exp. Path. 27, 339. McShan, W. H., Potter, V. R., Goldman, A., Shipley, E. G. & Meyer, R. K. (1945). Amer. J. Physiol. 145, 93. Munch-Petersen, A. (1953). Acta phy8iol. 8cand. 29, 202. Noble, R. L. & Collip, J. B. (1941). Quart. J. exp. Phy8iol. 31, 187. Osborn, G. H. (1953). Analyst, 78, 220. Parker, V. H. (1954). Biochem. J. 57, 381. Pinchot, G. B. & Bloom, W. L. (1950). J. biol. Chem. 184,9. Pollack, H., Flock, E. & Bollman, J. L. (1934). Amer. J. Phy8iol. 110, 105. Richter, D. (1952). Symp. biochem. Soc. 8, 62. Rosenthal, S. M. (1943). Publ. Hlth Rep., Wa8h., 58, 1429. Stoner, H. B. & Green, H. N. (1950). Brit. J. exp. Path. 31, 603. Stoner, H. B., Threlfall, C. J. & Green, H. N. (1952a). Brit. J. exp. Path. 33,131. Stoner, H. B., Threlfall, C. J. & Green, H. N. (1952b). Brit. J. exp. Path. 33, 398. Tabor, H. & Rosenthal, S. M. (1947). Amer. J. Phy8iol. 149, 449. Threlfall, C. J. & Stoner, H. B. (1954). Quart. J. exp. Phy8iol. 39, 1. Wilhelmi, A. E. (1948). Annu. Rev. Physiol. 10, 259.
195 citations
TL;DR: Leaf tissue analysis of 47 sorghum lines after washing out interfering pigments did not show the presence of tannins, and polyvinylpyrrolidone-binding material with properties corresponding to monomeric flavan-4-ol was identified as apiforol.
Abstract: Leaf tissue analysis of 47 sorghum lines after washing out interfering pigments did not show the presence of tannins. Leaf tissue of 16 lines contained polyvinylpyrrolidone-binding material with properties corresponding to monomeric flavan-4-ol. This leucoanthocyanidin was also present in seeds and was identified as apiforol. It yielded the yellow anthocyanidin, apigeninidin when heated in aq. acid and at low temp. in acid/alchohol mixtures was converted to an unidentified unstable pink anthocyanidin
121 citations