Concentrations of proanthocyanidins in common foods and estimations of normal consumption.
By L. Gu, M. Kelm, J. Hammerstone, G. Beecher, J. Holden, D. Haytowitz, S. Gebhardt, R. Prior. Journal of NutriLife, 2004
947 citations recorded by the source corpus.
Subfields: Biochemistry, Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/14b0545c89264138cc249af7b911b17efdc32f12
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In Nutrition and Dietetics
Citations in the corpus
- Concentrations of condensed tannins and anthocyanins in common bean seed coats (2010, background): “However, according to Gu et al., 2004 the mean daily intake of proanthocyanidins or condensed tannins (PAs) was estimated to be 57.7 mg/person in the U.S. population (>2 y old).”
- Rubus fruit phenolic research: The good, the bad, and the confusing (2012, neutral): “…bilberries (Vaccinium spp.), chokeberries (Aronia spp.), cranberries (Vaccinium macrocarpon Aiton), grapes (Vitis vinifera L.), or lingonberries (Vaccinium vitis-idaea L.), Rubus fruit are not rich in proanthocyanidins (Gu et al., 2004; Hellstrom, Torronen, & Mattila, 2009; Manach et al., 2004).”
- EFFECT OF CINNAMOMUM ZEYLANICUM ESSENTIAL OIL ON ANTIOXIDATIVE STATUS IN BROILER CHICKENS (2009, background): “This class of proanthocyanidins is known to occur widely in common foods (Gu et al. 2004) as well as the singly linked proanthocyanidins.”
- Nutritional ecology of elephants in Kibale National Park, Uganda, and its relationship with crop-raiding behaviour (2006, background): “Crops such as sorghum, some fruits, and cocoa, have higher tannin concentrations (Gu et al. 2004) and may aid in reducing the total amount of crops consumed.”
- In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice. (2005, neutral): “Fresh 4 and processed fruits and food products contain high levels of a diverse range of 5 phytochemicals of which polyphenols including hydrolysable tannins [ellagitannins (ETs) 6 and gallotannins] and condensed tannins (proanthocyanidins), and anthocyanins and other 7 flavonoids make up a large pr”
- Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials. (2008, neutral): “Green tea, mg/d dry tea (20, 21) Epigallocatechin-3-gallate 898”