Journal
BIOFACTORS
Volume 13, Issue 1-4, Pages 115-120Publisher
WILEY
DOI: 10.1002/biof.5520130119
Keywords
proanthocyanidins; protein complexation; metal ion complexation; antioxidant capacity; bioavailability
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Proanthocyanidins share common properties with other polyphenols, in particular their reducing capacity and ability to chelate metal ions. However, their polymeric nature clearly makes them different. They have a high affinity for proteins and their absorption through the gut barrier is likely limited to the molecules of low polymerization degree and to the metabolites formed by the colonic microflora, as suggested by in vitro experiments. The nutritional significance of proanthocyanidins is discussed in relation to their physico-chemical properties and bioavailability.
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