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Procyanidins in Food

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Abstract

Proanthocyanidins (PAs) found in fruits, cereals, beans, nuts, and spices, are colorless, oligomeric, and polymeric plant secondary metabolites formed from flavan-3-ol molecules. The complexity of final structures depends on the hydroxylation pattern, and location and stereochemistry of the interflavan linkage between extension and end units. PAs exert a wide range of biological activities (antidiabetic, anticancer, antithrombotic, beneficial in cardiovascular disorders, urinary tract infections, or ADHD) which were well documented in in vitro assays and in in vivo animal models, but also were verified in clinical studies involving human subjects. Interestingly, only 5–10% of the total ingested PAs are absorbed in the small intestine, the majority undergoing microbiota modifications. Hence, the beneficial effects proved for PAs consumption should be rather attributed to metabolites formed by the colonic microbiota. PAs can be recovered as added value products from food industry wastes like cocoa beans, grapes, tea, strawberries, raspberries, nuts, cranberries, cocoa beans, cinnamon, apples, and apricots being produced in millions of tons each year worldwide. The abundance of PAs and their common occurrence in food products make this group of plant secondary metabolites a very valuable reservoir of active principles which contribute to human wellbeing and health.

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Acknowledgments

AO, IF, and RCF gratefully acknowledge the support obtained through the projects SusMAPWaste, SMIS 104323, Contract No. 89/09.09.2016, from the Operational Program Competitiveness 2014-2020, project co-financed from the European Regional Development Fund.

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Authors and Affiliations

  1. Department of Pharmacognosy, Medical University of Lublin, Lublin, Poland

    Elwira Sieniawska

  2. University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania

    Alina Ortan, Irina Fierascu & Radu Claudiu Fierascu

  3. Emerging Nanotechnologies Group, National Institute for Research and Development in Chemistry and Petrochemistry – ICECHIM, Bucharest, Romania

    Irina Fierascu & Radu Claudiu Fierascu

Authors
  1. Elwira Sieniawska
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  2. Alina Ortan
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  3. Irina Fierascu
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  4. Radu Claudiu Fierascu
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Corresponding authors

Correspondence to Elwira Sieniawska , Alina Ortan , Irina Fierascu or Radu Claudiu Fierascu .

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Editors and Affiliations

  1. Faculty of Food Science and Technology University of Vigo, Vigo, Spain

    Jianbo Xiao

  2. Liverpool John Moores University, Liverpool, UK

    Satyajit D. Sarker

  3. Institute of PharmacognosyTokushima Bunri University, Tokushima, Japan

    Yoshinori Asakawa

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Sieniawska, E., Ortan, A., Fierascu, I., Fierascu, R.C. (2021). Procyanidins in Food. In: Xiao, J., Sarker, S.D., Asakawa, Y. (eds) Handbook of Dietary Phytochemicals. Springer, Singapore. https://doi.org/10.1007/978-981-15-4148-3_43

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