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Proanthocyanidins are a class of polyphenols found in many plants, such as cranberry, blueberry, and grape seeds. Chemically, they are oligomeric flavonoids. Many are oligomers of catechin and epicatechin and their gallic acid esters. More complex polyphenols, having the same polymeric building block, form the group of condensed tannins.
Grape seed extract is sold as a dietary supplement. [6] The US National Center for Complementary and Integrative Health reported that oral administration of grape seed extract (dose and frequency unreported) was well tolerated in people over 14 weeks. [1] Side effects may include itchy scalp, dizziness, headache, and nausea. [1]
Procyanidin content in dietary supplements has not been well documented. [26] Pycnogenol is a dietary supplement derived from extracts from maritime pine bark that contains 70% procyanidins, and is marketed with claims it can treat many conditions.
Flavonoids, a subset of polyphenol antioxidants, are present in many berries, as well as in coffee and tea. Examples: Myricetin - walnuts are a rich source; Isoflavone phytoestrogens - found primarily in soy, peanuts, and other members of the family Fabaceae; Resveratrol - found in the skins of dark-colored grapes, and concentrated in red wine.
"Red and purple grape juices may have some of the same heart-healthy pluses of red wine." Red wine contains resveratrol, which comes from the skin of grapes. There also are resveratrol supplements ...
The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods.For example, honey; most legumes; fruits such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries (berries in general have high polyphenol content [5]) and vegetables such as broccoli ...
The phenolic unit can be found dimerized or further polymerized, creating a new class of polyphenol. For example, ellagic acid is a dimer of gallic acid and forms the class of ellagitannins, or a catechin and a gallocatechin can combine to form the red compound theaflavin, a process that also results in the large class of brown thearubigins in tea.
Anthocyanin extracts are not specifically listed among approved color additives for foods in the United States; however, grape juice, red grape skin and many fruit and vegetable juices, which are approved for use as colorants, are rich in naturally occurring anthocyanins. [46]
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