Proanthocyanidins are found in fruits, tree nuts, cereals, legumes, wine, and chocolate. They
affect nutritional value, appearance, taste, and texture of these foods and promote better …

Proanthocyanidins, as the oligomers or polymers of flavan‐3‐ol, are widely discovered in
plants such as fruits, vegetables, cereals, nuts, and leaves, presenting a major part of dietary …

Anthocyanins are natural water-soluble polyphenols present in fruits and vegetables. Health-
promoting effects attributed to anthocyanins are mainly associated with oxidative stress …

Anthocyanins are a subgroup of flavonoids responsible for the blue, purple, and red color of
many fruits, flowers, and leaves. Consumption of foods rich in anthocyanins has been …

Background Only a small part of the dietary anthocyanins are absorbed. Thus large amounts
of the ingested compounds are likely to enter the colon. In vitro and in vivo studies have …

Anthocyanins are a subclass of flavonoids responsible for color in some fruits and
vegetables with potent antioxidative capacity. During digestion, a larger proportion of dietary …

Potential roles for anthocyanins in preventing various chronic diseases have been reported.
These compounds are highly sensitive to external conditions and are susceptible to …

Anthocyanins are naturally occurring compounds abundant in the human diet. Evidence has
accumulated regarding the positive association of their intake with healthy biological effects …

This review considers recent investigations on the bioavailability of anthocyanins and
flavanones. Both flavonoids are significant dietary components and are considered to be …

Consumption of anthocyanins has been related with beneficial health effects. However,
bioavailability studies have shown low concentration of anthocyanins in plasma and urine …