A Food-Grade Method for Enhancing the Levels of Low Molecular Weight Proanthocyanidins with Potentially High Intestinal Bioavailability

A Food-Grade Method for Enhancing the Levels of Low Molecular Weight Proanthocyanidins with Potentially High Intestinal Bioavailability

Proanthocyanidins (PACs) are a group of bioactive molecules found in a variety of plants and foods. Their bioavailability depends on their molecular size, with monomers and dimers being more bioavailable than those that have a higher polymerization degree. This study aimed to develop a method to con...

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Bibliographic Details
Main Authors: Fortuna Iannuzzo, Vincenzo Piccolo, Ettore Novellino, Elisabetta Schiano, Emanuela Salviati, Vincenzo Summa, Pietro Campiglia, Gian Carlo Tenore, Maria Maisto
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:International Journal of Molecular Sciences
Subjects:
grape seeds
<i>Vitis vinifera</i>
LC/MS analysis
proanthocyanidins
antioxidant
Online Access:https://www.mdpi.com/1422-0067/23/21/13557

Internet

https://www.mdpi.com/1422-0067/23/21/13557

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