Proanthocyanidins: Food Sources, Antioxidant Properties and Health Benefits


Ingrid Sullivan (Editor)

Series: Food and Beverage Consumption and Health
BISAC: MED071000

Proanthocyanidins (PACs), present in a wide variety of food products and beverages, are the second most abundant class of phenolic compounds in our diet. These polyphenolic compounds are found in high proportions in cocoa products, seeds and skins of grapes, green and black tea, cinnamon and berries, among others.

These compounds possess multiple therapeutic effects including anticancer, antimicrobial activity, cardioprotective role, prevention of atherosclerosis, and neuroprotective action. Many of these pharmacological benefits, including their neuroprotective action, are attributed to their significant antioxidant activity as free radical scavengers and as modulators of oxidant/antioxidant status. This book discusses food sources, the antioxidant properties and health benefits of proanthocyanidins.

(Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1 – Liquid Chromatography- Mass Spectrometry in the Analysis and Characterization of Proanthocyanidins in Natural Products (pp. 1-40)
Meritxell Navarro and Oscar Núñez (Department of Environmental Chemistry, IDAEA-CSIC. Barcelona, Spain, and others)

Chapter 2 – Proanthocyanidins: Antioxidants in Neurodegeneration (pp. 41-72)
E. González-Burgos, C. Fernández-Moriano and M. P. Gómez-Serranillos (Department of Pharmacology, Faculty of Pharmacy, University Complutense of Madrid, Spain)

Chapter 3 – Fruit Procyanidins: Modulating Inflammation to Promote Health (pp. 73-98)
Sara L. Coleman, Roger D. Hurst, Gregory M. Sawyer and Marlena C. Kruger (Food and Wellness Group, Food Innovation Portfolio, The New Zealand Institute for Plant and Food Research Ltd, Palmerston North, New Zealand, and others)

Chapter 4 – Dietary Anthocyanins: Potential Neuroprotective Agents in Neurodegenerative Diseases? (pp. 99-120)
Eduardo Luiz Gasnhar Moreira, Manuel Adalberto Álfaro De Prá, Fausto Rodrigues Cardoso, Andreza Fabro de Bem, Rosa Maria Ribeiro-do-Valle Nicolau and Marcelo Maraschin (Plant Morphogenesis and Biochemistry Laboratory, Core of Natural Produtcs, Federal University of Santa Catarina, Florianópolis, SC, Brasil, and others)

Chapter 5 – Proanthocyanidins and Cancer: Effects of Proanthocyanidins on Cancer Cell Behaviours In Vitro (pp. 121-138)
Robert A. R. Hurta (Department of Biology, University of Prince Edward Island, Charlottetown, P.E. Canada)

Chapter 6 – Anti-Aging Effects of Apple Procyanidins (pp. 139-160)
Tadahiro Sunagawa, Isao Masuda and Takahiko Shimizu (Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd., Ibaraki, Japan, and others)
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