High-Molecular-Weight Proanthocyanidins in Foods: Overcoming Analytical Challenges in Pursuit of Novel Dietary Bioactive Components
Proanthocyanidins (PACs) are an abundant but complex class of polyphenols found in foods and botanicals. PACs are polymeric flavanols with a variety of linkages and subunits. Connectivity and degree of polymerization (DP) determine PAC bioavailability and bioactivity. Current quantitative and qualit...
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| Veröffentlicht in: | Annual review of food science and technology 2016-02, Vol.7 (1), p.43-64 |
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| creator | Neilson, Andrew P O'Keefe, Sean F Bolling, Bradley W |
| description | Proanthocyanidins (PACs) are an abundant but complex class of polyphenols found in foods and botanicals. PACs are polymeric flavanols with a variety of linkages and subunits. Connectivity and degree of polymerization (DP) determine PAC bioavailability and bioactivity. Current quantitative and qualitative methods may ignore a large percentage of dietary PACs. Subsequent correlations between intake and activity are hindered by a lack of understanding of the true PAC complexity in many foods. Additionally, estimates of dietary intakes are likely inaccurate, as nutrient databank values are largely based on standards from cocoa (monomers to decamers) and blueberries (mean DP of 36). Improved analytical methodologies are needed to increase our understanding of the biological roles of these complex compounds. |
| doi_str_mv | 10.1146/annurev-food-022814-015604 |
| format | Article |
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PACs are polymeric flavanols with a variety of linkages and subunits. Connectivity and degree of polymerization (DP) determine PAC bioavailability and bioactivity. Current quantitative and qualitative methods may ignore a large percentage of dietary PACs. Subsequent correlations between intake and activity are hindered by a lack of understanding of the true PAC complexity in many foods. Additionally, estimates of dietary intakes are likely inaccurate, as nutrient databank values are largely based on standards from cocoa (monomers to decamers) and blueberries (mean DP of 36). Improved analytical methodologies are needed to increase our understanding of the biological roles of these complex compounds.</description><subject>Anti-Infective Agents</subject><subject>Anti-Inflammatory Agents</subject><subject>Antioxidants</subject><subject>bioactivity</subject><subject>bioavailability</subject><subject>Biological Availability</subject><subject>Cardiovascular Diseases - prevention & control</subject><subject>Diet</subject><subject>Digestion</subject><subject>Food Analysis - methods</subject><subject>Health Promotion</subject><subject>MALDI</subject><subject>mass spectrometry</subject><subject>Molecular Structure</subject><subject>Molecular Weight</subject><subject>Neoplasms - prevention & control</subject><subject>normal-phase HPLC</subject><subject>Polymerization</subject><subject>Proanthocyanidins - analysis</subject><subject>Proanthocyanidins - chemistry</subject><subject>Proanthocyanidins - pharmacokinetics</subject><subject>Structure-Activity Relationship</subject><subject>thiolysis</subject><issn>1941-1413</issn><issn>1941-1421</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqVkUFvFCEYhidGY2v1LxjiyQsWBhiGXky72tak2h6aeCTM8M0uhoEVmDV79o8766y9ewKS53tf4Kmqd5R8oJQ35yaEKcEODzFaTOq6pRwTKhrCn1WnVHGKKa_p86c9ZSfVq5x_ENKolvGX1UndSCak4qfV71u33uCv0UM_eZPwd5jPBT2kaELZxH5vgrMuZOQCup778gW630Hq4-jCGl0G4_fF9caj1cZ4D2ENf9GHKeXJFRQH9C3uwKNPDopJe3TloumL2wFaxXEbA4SSX1cvBuMzvDmuZ9Xj9efH1S2-u7_5srq8w4ZzWnDHWmUbYLYzoquJUgy4Up2grZSsb6W1Qg2gesvZ_LhatIIroxopOkYtEeyser_EblP8OUEuenS5B-9NgDhlTaUkrSSM8Bm9WNA-xZwTDHqb3DjfX1OiDw700YE-ONCLA704mIffHnumbgT7NPrv02fg4wIcQoyfYxz8yv9T8QddzJ3W</recordid><startdate>20160228</startdate><enddate>20160228</enddate><creator>Neilson, Andrew P</creator><creator>O'Keefe, Sean F</creator><creator>Bolling, Bradley W</creator><general>Annual Reviews</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20160228</creationdate><title>High-Molecular-Weight Proanthocyanidins in Foods: Overcoming Analytical Challenges in Pursuit of Novel Dietary Bioactive Components</title><author>Neilson, Andrew P ; O'Keefe, Sean F ; Bolling, Bradley W</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a441t-b389d6e3dba5b20993e499b518773c87dd59fe9cd43357258549a9675b31d053</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Anti-Infective Agents</topic><topic>Anti-Inflammatory Agents</topic><topic>Antioxidants</topic><topic>bioactivity</topic><topic>bioavailability</topic><topic>Biological Availability</topic><topic>Cardiovascular Diseases - prevention & control</topic><topic>Diet</topic><topic>Digestion</topic><topic>Food Analysis - methods</topic><topic>Health Promotion</topic><topic>MALDI</topic><topic>mass spectrometry</topic><topic>Molecular Structure</topic><topic>Molecular Weight</topic><topic>Neoplasms - prevention & control</topic><topic>normal-phase HPLC</topic><topic>Polymerization</topic><topic>Proanthocyanidins - analysis</topic><topic>Proanthocyanidins - chemistry</topic><topic>Proanthocyanidins - pharmacokinetics</topic><topic>Structure-Activity Relationship</topic><topic>thiolysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Neilson, Andrew P</creatorcontrib><creatorcontrib>O'Keefe, Sean F</creatorcontrib><creatorcontrib>Bolling, Bradley W</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Annual review of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Neilson, Andrew P</au><au>O'Keefe, Sean F</au><au>Bolling, Bradley W</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>High-Molecular-Weight Proanthocyanidins in Foods: Overcoming Analytical Challenges in Pursuit of Novel Dietary Bioactive Components</atitle><jtitle>Annual review of food science and technology</jtitle><addtitle>Annu Rev Food Sci Technol</addtitle><date>2016-02-28</date><risdate>2016</risdate><volume>7</volume><issue>1</issue><spage>43</spage><epage>64</epage><pages>43-64</pages><issn>1941-1413</issn><eissn>1941-1421</eissn><abstract>Proanthocyanidins (PACs) are an abundant but complex class of polyphenols found in foods and botanicals. PACs are polymeric flavanols with a variety of linkages and subunits. Connectivity and degree of polymerization (DP) determine PAC bioavailability and bioactivity. Current quantitative and qualitative methods may ignore a large percentage of dietary PACs. Subsequent correlations between intake and activity are hindered by a lack of understanding of the true PAC complexity in many foods. Additionally, estimates of dietary intakes are likely inaccurate, as nutrient databank values are largely based on standards from cocoa (monomers to decamers) and blueberries (mean DP of 36). Improved analytical methodologies are needed to increase our understanding of the biological roles of these complex compounds.</abstract><cop>United States</cop><pub>Annual Reviews</pub><pmid>26735794</pmid><doi>10.1146/annurev-food-022814-015604</doi><tpages>22</tpages></addata></record> |
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| source | Annual Reviews Complete A-Z List; MEDLINE |
| subjects | Anti-Infective Agents Anti-Inflammatory Agents Antioxidants bioactivity bioavailability Biological Availability Cardiovascular Diseases - prevention & control Diet Digestion Food Analysis - methods Health Promotion MALDI mass spectrometry Molecular Structure Molecular Weight Neoplasms - prevention & control normal-phase HPLC Polymerization Proanthocyanidins - analysis Proanthocyanidins - chemistry Proanthocyanidins - pharmacokinetics Structure-Activity Relationship thiolysis |
| title | High-Molecular-Weight Proanthocyanidins in Foods: Overcoming Analytical Challenges in Pursuit of Novel Dietary Bioactive Components |
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