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Proanthocyanidins, refer to a larger class of polyphenols, called flavanols, in which occur PCOs (proanthocyanidin oligomers) or OPCs (oligomeric proanthocyanidins), the simplest flavanols. More complex polyphenols, having the same polymeric building block, form the group of tannins. Flavanols are distinguished at the core molecule by the hydroxyl group as opposed to the ketone near same position on the pyran ring in the generally yellow class of flavonoids. Colorless PCOs or OPCs are a strictly defined group of 3 flavanols naturally occurring as a mix of monomers, di-mers, and tri-mers of the catechin building block, which is a 4x-hydroxylation of the flavan-3-ol core.
- 1 Structure of proanthocyanidins
- 2 Distribution in plants
- 3 Analysis
- 4 Oligomeric proanthocyanidins
- 5 See also
- 6 References
- 7 Further reading
- 8 External links
Structure of proanthocyanidins
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Distribution in plants
Proanthocyanidins, including the lesser bioActive / bioAvailable polymers (4 or more catechines) represent a group of condensed flavan-3-ols, such as procyanidins, prodelphinidins and propelargonidins, that can be found in many plants, most notably apples, maritime pine bark, cinnamon, aronia fruit, cocoa beans, grape seed, grape skin (procyanidins and prodelphinidins), and red wines of Vitis vinifera (the common grape). However, bilberry, cranberry, black currant, green tea, black tea, and other plants also contain these flavonoids. Cocoa beans contain the highest concentrations. Proanthocyanidins can also be isolated from Quercus petraea and Q. robur heartwood (wine barrel oaks). Açaí oil, obtained from the fruit of the açaí palm (Euterpe oleracea), is rich in numerous procyanidin oligomers.
A patented extract of maritime pine bark called Pycnogenol bears 65-75 percent proanthocyanidins (procyanidins). Thus a 100 mg serving would contain 65 to 75 mg of proanthocyanidins (procyanidins).
The seed testas of field beans (Vicia faba) contain proanthocyanidins that affect the digestibility in piglets and could have an inhibitory activity on enzymes. Cistus salviifolius also contains oligomeric proanthocyanidins.
DMACA is a dye that is particularly useful for localization of proanthocyanidin compounds in plant histology. The use of the reagent results in blue staining. It can also be used to titrate proanthocyanidins.
Proanthocyanidins from field beans (Vicia faba) or barley have been estimated using the vanillin-HCl method, resulting in a red color of the test in the presence of catechins or proanthocyanidins.
Proanthocyanidins can be titrated using the Procyanidolic Index (also called the Bates-Smith Assay). It is a testing method that measures the change in color when the product is mixed with certain chemicals. The greater the color changes, the higher the PCOs content is. However, the Procyanidolic Index is a relative value that can measure well over 100. Unfortunately, a Procyanidolic Index of 95 was erroneously taken to mean 95% PCO by some and began appearing on the labels of finished products. All current methods of analysis suggest that the actual PCO content of these products is much lower than 95%.
Monomers of proanthocyanidins can be characterized by analysis with HPLC and mass spectrometry. Condensed tannins can undergo acid-catalyzed cleavage in the presence of a nucleophile like phloroglucinol (reaction called phloroglucinolysis), thioglycolic acid (thioglycolysis), benzyl mercaptan or cysteamine (processes called thiolysis) leading to the formation of oligomers that can be further analyzed.
In 1947 Jack Masquelier discovered oligomeric proanthocyanidins (OPCs) in the skin of a peanut by accident. Oligomeric proanthocyanidins strictly refer to di-mer and tri-mer polymerizations of catechins. See above. OPCs are found in most plants and thus are a part of the human diet. Especially the skin, seeds and seed coverings of plants contain large amounts of oligomeric proanthocyanidins. They can be found in large quantities in grape seed extract and skin, in red grapes, in cinnamon, in the red skins of peanuts, in coconuts, apples (dimeric procyanidin B2), in cocoa, and in the bark of Pinus pinaster (formerly known as Pinus maritima). It can also be found in sea buckthorn oil.
Oligomeric proanthocyanidins can be obtained by the mean of Vaccinium pahalae in vitro cell culture. The US Department of Agriculture maintains a database of botanical and food sources of proanthocyanidins.
Proanthocyanidins are the principal polyphenols in red wine that may be linked to reduced risk of coronary heart disease and lower overall mortality. With tannins, they also influence the aroma, flavor, mouth-feel and astringency of red wines.
In red wines, total oligomeric proanthocyanidin content, including flavan-3-ols (catechins), was substantially higher (177 mg/L) than that in white wines (9 mg/L). A relatively high correlation in red wines was found between ORAC values and proanthocyanidins. These studies support conjecture about the French Paradox which hypothesizes that intake of proanthocyanidins and other flavonoids from regular consumption of red wines lowers risk of cardiovascular diseases or diabetes in French citizens on high-fat diets.
Other basic research
Proanthocyanidins have antioxidant activity in vitro and may play a role in the stabilization of collagen and maintenance of elastin — two proteins in connective tissue that support organs, joints, blood vessels, muscle and dentin. Common dietary antioxidants are vitamin C and vitamin E; however, in vitro studies show that proanthocyanidins may have stronger antioxidant activity than vitamin C or vitamin E under laboratory conditions.
Proanthocyanidins found in the proprietary extract of maritime pine bark called Pycnogenol were shown in preliminary research to increase blood flow, and in another basic study to reduce platelet aggregation or affect regulation of blood glucose. In preliminary research, proanthocyanidins suppressed production of a protein, endothelin-1, that constricts blood vessels.
However, a meta-analysis of clinical studies on Pycnogenol published in 2012 concluded:
- "Current evidence is insufficient to support Pycnogenol(®) use for the treatment of any chronic disorder. Well-designed, adequately powered trials are needed to establish the value of this treatment."
Proanthocyanidins are present in fresh grapes, grape juice, and red wine. Although red wine may contain more proanthocyanidins than red grape juice, red grape juice contains more proanthocyanidins per average serving size. An 8-ounce serving of grape juice averages 124 milligrams proanthocyanidins, whereas a 5-ounce serving of red wine averages 91 milligrams. Many other foods and beverages may also contain proanthocyanidins, but few attain the levels found in red grape seeds and skins.
Non oxidative chemical depolymerisation
Condensed tannins can undergo acid-catalyzed cleavage in the presence of (or an excess of) a nucleophile like phloroglucinol (reaction called phloroglucinolysis), benzyl mercaptan (reaction called thiolysis), thioglycolic acid (reaction called thioglycolysis) or cysteamine. Flavan-3-ol compounds used with methanol produce short-chain procyanidin dimers, trimers, or tetramers which are more absorbable.
These techniques are generally called depolymerisation and give information such as average degree of polymerisation or percentage of galloylation. These are SN1 reactions, a type of substitution reaction in organic chemistry, involving a carbocation intermediate under strongly acidic conditions in polar protic solvents like methanol. The reaction leads to the formation of free and derivated monomers that can be further analyzed or used to enhance procyanidin absorption and bioavailability. The free monomers correspond to the terminal units of the condensed tannins chains.
In general, reactions are made in methanol, especially thiolysis, as benzyl mercaptan has a low solubility in water. They involve a moderate (50 to 90°C) heating for a few minutes. Epimerisation may happen.
Thioglycolysis can be used to study proanthocyanidins or the oxidation of condensed tannins. It is also used for lignin quantitation. Reaction on condensed tannins from Douglas fir bark produces epicatechin and catechin thioglycolates.
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