Proanthocyanidins and tannin‐like compounds – nature, occurrence, dietary intake and effects on nutrition and health

By C. Santos-Buelga, Augustin Scalbert. 2000

1,219 citations recorded by the source corpus.

How researchers see this paper

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

Polyphenols: food sources and bioavailability. (2004, background): “Ingestion of more highly polymerized proanthocyanidins could be as high as several hundred milligrams per day as previously suggested (42), but there are still no reliable data.”
Concentrations of proanthocyanidins in common foods and estimations of normal consumption. (2004, background): “PAs are of great interest in nutrition and medicine because of their potent antioxidant capacity and possible protective effects on human health (2).”
Benefits of polyphenols on gut microbiota and implications in human health. (2013, background): “The metabolism by gut microflora of these polyphenols abundant in wine, tea, chocolate and many fruits may also influence tissue exposure to high-molecular-weight polyphenols, including proanthocyanidins or oxidized polymeric polyphenols, which are poorly absorbed in the proximal part of the gastroi”