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Vitis vinifera Extracts Against Free Radicals
Published in Cristobal N. Aguilar, Suresh C. Ameta, A. K. Haghi, Green Chemistry and Biodiversity, 2019
Katarína Valachová, Elsayed E. Hafez, Milan Nagy, Ladislav Šoltés
Grape (Vitis vinifera L., family Vitaceae) belongs to the world’s largest fruit crops. Grape seed is a complex matrix containing approximately 40% of fiber, 16% of oil, 11% of proteins, and 7% of complex phenolics in addition to saccharides, salts, and minerals. Phenolic compounds include proanthocyanidins, which are known for their therapeutic potentials and pharmacological activities. Other polyphenols present in grape seed are (+)-catechin, (-)-epicatechin, (-)-epicatechin-3-O-gallate, dimeric, trimeric, and tetrameric procyanidins, which possess protective properties against reactive oxygen species and oxidative stress as well as have anti-inflammatory, antibacterial, antiviral, antimutagenic, antioxidative, and antidiabetic activities (Kim et al., 2006; Suwannaphet et al., 2010; Choi et al., 2012).
Bioactive Compounds in agricultural and Food production Waste
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
Nenad Naumovski, Senaka Ranadheera, Jackson Thomas, Ekavi Georgousopoulou, Duane Mel lor
The food sources of flavanols (Fig. 4e) were reported to be in many fruits and vegetables, tea and a variety of different legumes, herbs and spices. Although these compounds exist in both monomer (catechins) and polymer forms (proanthocyanidins), catechins as flavanols have aroused significant interest in the latest literature due to their potential beneficial health effects (Mellor et al. 2010, Sathyapalan et al. 2010, Mellor et al. 2013, Lau et al. 2016). Catechins are found in fruits like apricots (250 mg/kg) but also present in food products, such as red wine (300 mg/L) (Manach et al. 2004, Naumovski, 2015). However, green tea (Coelho et al. 2013) and chocolate (Gu et al. 2006) are two of the most catechin-dense foods available on the current market. Green tea in particular contains much higher levels of total catechin content while black tea has significantly lesser amounts due to the fermentation processes associated with black tea production (Vuong et al. 2010, Vuong et al. 2011). Proanthocyanidins are also referred to as tanins which are responsible for the astringent characteristics of fruits like apples, grapes and pears but also for the perceived bitterness of chocolate. Interestingly, these characteristics of foods diminish as the fruit ripens (Manach et al. 2004, Naumovski, 2015).
Reaction Kinetics in Food Systems
Published in Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov, Handbook of Food Engineering, 2018
Ricardo Villota, James G. Hawkes
The high content of anthocyanins and proanthocyanins (colorless) in fruits such as blueberries and raspberries has recently developed a great deal of attention since these compounds appear to have high potential in improving both motor and cognitive functioning in humans. It has also been suggested that hydroxycinnamates may work together with anthocyanins to accomplish all these benefits. Proanthocyanidins are found in the juice, as well as in fresh, frozen, and dried cranberries and blueberries. They can be readily converted to their corresponding anthocyanidin when heated in the presence of acid. Zheng and Wang (2003), for instance, have found high levels of antioxidant activity in anthocyanidins and various phenolics in blueberries, cranberries, and lingonberries. Others have investigated the radical scavenging capabilities of anthocyanidins and anthocyanins found in wine, such as pelargonidin, cyanidin, peonidin, delphinidin, and malvidin as well as some of their substituted glycosides. They found antioxidant activity to be dependent upon pH (Borkowski et al., 2005). Kähkönen and Heinonen (2003) found higher levels of antioxidant activity in anthocyanidins than their glycosides in an aqueous environment, but the reverse was found in an oil system. Other workers have monitored the metabolism of various anthocyanins in rats fed an anthocyanin-fortified diet and found elevated concentrations of the additive in the brain, liver, and kidney (Talavéra et al., 2005). Thus, although the retention of anthocyanins is key to the general quality and appearance of food products, their medical significance seems to have become as important. A great deal of emphasis has recently been placed on the health benefits of these natural pigments (Boyd, 2000). For instance, Lavelli et al. (2017) have looked at potential value-added byproducts of the wine industry. These researchers looked at stability of several anthocyanins and flavanols extracted from grape skin byproducts of red wine manufacture, studied their stability after preparation and storage at different water activities at 30°C, and found significant antioxidant potential and color remaining in the product when stored at water activities below 0.22 for up to 3 months. Others have looked at grape pigments from a similar perspective; Peron et al. (2017) studied degradation kinetics of anthocyanin pigments and antioxidants during processing (50°C–90°C) and although found some losses, there was enough color and antioxidant activity to warrant use as a functional ingredient (Table 3.6, Peron et al., 2017). Both studies were shown to follow first-order kinetics during storage or processing, respectively.
Effect of high-voltage electrostatic field-assisted freeze-thaw pretreatment on the microwave freeze drying process of hawthorn
Published in Drying Technology, 2023
Yuchuan Wang, Zhengming Guo, Bo Wang, Jiguang Liu, Min Zhang
Hawthorn belongs to the Rosaceae family, with about 280 species worldwide, and is widely distributed in Europe, Asia, and North Africa.[1] As a medicinal and food plant, it is often used as a digestive agent because of its favorable taste. Hawthorn berries are rich in flavonoids, organic acids, proanthocyanidins, and lignans. The presence of organic acids promotes intestinal motility and the breakdown of pepsin, which are important for the digestive function of hawthorn. Proanthocyanidins and lignans also have certain antioxidant, anti-inflammatory, and anti-cancer effects.[2] In addition to treating indigestion, hawthorn extracts have been shown to be effective in treating congestive heart failure, hypertension, atherosclerosis, and myocardial dysfunction.[3,4] However, fresh hawthorn is perishable due to its high moisture content, which limits its application.
Biopolymeric nanocarrier: an auspicious system for oral delivery of insulin
Published in Journal of Biomaterials Science, Polymer Edition, 2022
Suchitra Kumari Panigrahy, Awanish Kumar
Breakdown of waxy maize starch by pullulanase synthesize short-chain glucan, could be efficiently used as a novel nanocarrier material [99]. Proanthocyanidins are naturally found in apples, cocoa beans, grape seeds, and maritime pine bark [76,98]. Recently, the tertiary nanocomposites using short-chain glucan, insulin, and proanthocyanidins were successfully fabricated. After oral administration of insulin-containing tertiary nanocomposites using short-chain glucan, proanthocyanidins at a 100 IU/kg dose in diabetic rats, and the level of blood glucose decreased to 36.84% after 3 h with up to 8 h long-lasting hypoglycemic effect [39]. The breakdown of starch or starch derivatives by the bacterial enzyme cyclodextrin glycosyltransferase produces a cyclic oligosaccharide named cyclodextrin [112]. It protects insulin from degradation aggregation, and thermal denaturation and can improve insulin absorption across biological barriers [28]. Cyclodextrin complexed insulin encapsulated mucoadhesive nanoparticles displayed good efficiency of insulin encapsulation and profile of release [81].
Dense lamellar scaffold, biomimetically inspired, for reverse cardiac remodeling: Effect of proanthocyanidins and glutaraldehyde
Published in Journal of Dispersion Science and Technology, 2021
Thais Alves, Juliana Ferreira Souza, Venancio Alves Amaral, Alessandra Candida Rios, Tais Costa, Kessi Crescencio, Fernando Batain, Denise Grotto, Renata Lima, Lindemberg Silveira Filho, Jose Oliveira Junior, Patricia Severino, Norberto Aranha, Marco Chaud
Chronic cytotoxicity is always of primary concern when designing biomedical devices using crossinked collagen matrices. Proanthocyanidin is widely used as a food supplement, and its lack of toxicity has been extensively demonstrated. In addition, PA has been reported to pose antibacterial, antiviral, anticarcinogenic, anti-inflammatory, and antiallergic activities.[21] The results of cytotoxicity and cell viability (Figures 8 and 9) showed that the material leads to an initial imbalance in the cells tested, but these seem to return to normal after a period of 72 hours. In Figure 9A and 9B, there is the apparent difference between exposed material and the control (without exposure), but no significant difference (p < .05) between the types (PA-scaffold, GA-scaffold, and scaffold without crosslinking agent). As no significant cell death was observed on exposure, it is concluded that the material does not lead to cell death but lead to an initial decrease in multiplication that is restored after 72 hours.