Antioxidant and Membrane Effects of Procyanidin Dimers and Trimers Isolated from Peanut and Cocoa

The antioxidant and membrane effects of dimer (Dim) and trimer (Trim) procyanidins isolated from cocoa (Theobroma cacao) (B- and C-bonded) and peanut (Arachis hypogea L.) skin (A-bonded) were evaluated in phosphatidyl choline liposomes. When liposomes were oxidized with a steady source of oxidants,...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2005-06, Vol.53 (12), p.5041-5048
Hauptverfasser:	Verstraeten, Sandra V, Hammerstone, John F, Keen, Carl L, Fraga, César G, Oteiza, Patricia I
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity Antioxidants - chemistry Antioxidants - isolation & purification Antioxidants - pharmacology Arachis - chemistry Biological and medical sciences Cacao - chemistry Cell Membrane - drug effects cocoa beans dimer procyanidins Dimerization Food industries Fundamental and applied biological sciences. Psychology Lipid Bilayers Lipid Peroxidation - drug effects liposomes (artificial) Liposomes - chemistry membrane fluidity Membrane Fluidity - drug effects membrane potential Oxidation-Reduction peanuts phosphatidylcholines Proanthocyanidins - chemistry Proanthocyanidins - isolation & purification Proanthocyanidins - pharmacology procyanidins Seeds - chemistry trimer procyanidins
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