Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation.

By L. Gu, M. Kelm, J. Hammerstone, G. Beecher, J. Holden, D. Haytowitz, R. Prior. Journal of Agricultural and Food Chemistry, 2003

607 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/3593ad04842423b093e9a6272099c05623b33197

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. Augustin Scalbert
2. G. Beecher
3. Claudine Manach
4. C. Rémésy
5. C. Morand
6. G. Williamson
7. L. Gu
8. D. Haytowitz

In Food Science

1. David S. Wishart
2. Augustin Scalbert
3. C. Rémésy
4. C. Morand
5. Claudine Manach

In Nutrition and Dietetics

1. David S. Wishart
2. G. Beecher

Citations in the corpus

• Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum (2008, background): “However, the intake of a small quantity 54 of the right kind of tannins may be beneficial to human health (Gu et al., 2003).”
• Concentrations of proanthocyanidins in common foods and estimations of normal consumption. (2004, methodology): “However, PAs other than the homogeneous B-type PCs have been found in various foods.”
• Phenol-Explorer: an online comprehensive database on polyphenol contents in foods (2010, methodology): “This method has been used in a few laboratories to estimate proanthocyanidin oligomers and polymers according to their degree of polymerization (dimers to decamers and higher), which cannot be easily separated by reverse phase HPLC (26).”
• Proceedings of the Third International Scientific Symposium on Tea and Human Health: Role of Flavonoids in the Diet (2003, background): “Fifteen subclasses of proanthocyanidins have been identified (13), however, only three appear to be prominent in human foods of plant origin, procyanidins ([epi]catechin polymers), prodelephinidins ([epi]gallocatechin polymers) and propelargonidins ([epi]afselechin) polymers or their mixtures (14).”
• Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. (2005, background): “However, nearly one-half of 88 tested foods derived from plants were found to be dietary sources of proanthocyanidins, which suggests that these are among the most abundant polyphenols in our diet (92).”