Non-covalent and covalent associations of polyphenols with food macromolecules are two
of the most fundamental factors affecting the quality of polyphenol-rich food products. This …

Phenolic compounds are a large class of plant secondary metabolites, showing a diversity of
structures, from rather simple structures, eg phenolic acids, through polyphenols such as …

Flavonoids are a class of secondary plant phenolics with significant antioxidant and
chelating properties. In the human diet, they are most concentrated in fruits, vegetables …

Advances in the flavonoid field have been nothing short of spectacular over the last 20
years. While the medical field has noticed flavonoids for their potential antioxidant …

Consumption of plant foods, particularly fruits, vegetables and cereal grains is encouraged
because they render beneficial health effects. Phenolics and polyphenolics are among the …

Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally
present in cereals, legume seeds and particularly abundant in some fruits and fruit juices …

This review deals with the main issues relating to the analysis of hydrolysable tannins (HTs).
It covers briefly their distribution in the plant kingdom and describes their main structural …

Consumers' increasing interest in the relationship between diet and health is a sign for food
producers to pay more attention to potential health-protecting compounds in new product …

Polymeric proanthocyanidins are common constituents of many foods and beverages. Their
fate in the human body remains largely unknown. Their metabolism by human colonic …

The gut absorption of proanthocyanidins (PAs) and of the related (+)-catechin monomer was
investigated with colonic carcinoma (Caco-2) cells of a human origin, grown in monolayers …