Mainly Dimers and Trimers of Chinese Bayberry Leaves Proanthocyanidins (BLPs) are Utilized by Gut Microbiota: In Vitro Digestion and Fermentation Coupled with Caco-2 Transportation

Inhibitory mechanism of novel allosteric inhibitor, Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins against α-glucosidase

(2019) Mengting Wang et al.   Journal of Functional Foods

Antioxidant and antimicrobial properties of dried Portuguese apple variety ( Malus domestica Borkh. cv Bravo de Esmolfe)

(2018) Tânia C.S.P. Pires et al.   FOOD CHEMISTRY

Hydrolysis and transepithelial transport of two corn gluten derived bioactive peptides in human Caco-2 cell monolayers

(2018) Long Ding et al.   FOOD RESEARCH INTERNATIONAL

Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts

(2018) M. José Jara-Palacios et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound assisted extraction of polyphenolic compounds from red sorghum ( Sorghum bicolor L.) bran and their biological activities and polyphenolic compositions

(2018) Xiaoping Luo et al.   INDUSTRIAL CROPS AND PRODUCTS

Persimmon Tannin Decreased the Glycemic Response through Decreasing the Digestibility of Starch and Inhibiting α-Amylase, α-Glucosidase, and Intestinal Glucose Uptake

(2018) Kaikai Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grape seed procyanidin extract ameliorates lead-induced liver injury via miRNA153 and AKT/GSK-3β/Fyn-mediated Nrf2 activation

(2018) Biying Liu et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

The neuroprotective effects of Chinese bayberry leaves proanthocyanidins

(2018) Lanqi Li et al.   Journal of Functional Foods

Dietary compound proanthocyanidins from Chinese bayberry ( Myrica rubra Sieb. et Zucc.) leaves inhibit angiogenesis and regulate cell cycle of cisplatin-resistant ovarian cancer cells via targeting Akt pathway

(2018) Yu Zhang et al.   Journal of Functional Foods

Protective Effect of Highly Polymeric A-Type Proanthocyanidins from Seed Shells of Japanese Horse Chestnut (Aesculus turbinata BLUME) against Light-Induced Oxidative Damage in Rat Retina

(2018) Tomoe Ishihara et al.   Nutrients

Effects of In Vitro Digestion on the Content and Biological Activity of Polyphenols from Acacia mearnsii Bark

(2018) Xiao Chen et al.   MOLECULES

Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis

(2018) Alma A. Vazquez‐Flores et al.   JOURNAL OF FOOD SCIENCE

The bioaccessible phenolic profile and antioxidant potential of Hypericum perfoliatum L. after simulated human digestion

(2017) Engin Celep et al.   INDUSTRIAL CROPS AND PRODUCTS

Development, validation and evaluation of an analytical method for the determination of monomeric and oligomeric procyanidins in apple extracts

(2017) Wendy J. Hollands et al.   JOURNAL OF CHROMATOGRAPHY A

Proanthocyanidins from Vitis vinifera inhibit oxidative stress-induced vascular impairment in pulmonary arteries from diabetic rats

(2017) Christian Pinna et al.   PHYTOMEDICINE

Dietary proanthocyanidins prevent ultraviolet radiation-induced non-melanoma skin cancer through enhanced repair of damaged DNA-dependent activation of immune sensitivity

(2017) Santosh K. Katiyar et al.   SEMINARS IN CANCER BIOLOGY

Proanthocyanidins from Chinese bayberry ( Myrica rubra Sieb. et Zucc.) leaves regulate lipid metabolism and glucose consumption by activating AMPK pathway in HepG2 cells

(2017) Yu Zhang et al.   Journal of Functional Foods

Prodelphinidin in Hot Water Extract of Bayberry Leaves (Myrica rubra Sieb. et Zucc.) and Its Antioxidant Activity: Influence of Infusion Conditions

(2016) Haihua Yang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Chemical and Cellular Assays Combined with In Vitro Digestion to Determine the Antioxidant Activity of Flavonoids from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves

(2016) Yu Zhang et al.   PLoS One

Absorption of dimers, trimers and tetramers of procyanidins present in apple skin by IEC-18 cell monolayers

(2016) Ana María Mendoza-Wilson et al.   Journal of Functional Foods

Evaluation of the distribution and metabolism of polyphenols derived from cupuassu ( Theobroma grandiflorum ) in mice gastrointestinal tract by UPLC-ESI-QTOF

(2016) Helena Rudge de Moraes Barros et al.   Journal of Functional Foods

Antioxidant and antiproliferative activities of proanthocyanidins from Chinese bayberry ( Myrica rubra Sieb. et Zucc.) leaves

(2016) Yu Zhang et al.   Journal of Functional Foods

Impact of in vitro simulated digestion on the potential health benefits of proanthocyanidins from Choerospondias axillaris peels

(2015) Qian Li et al.   FOOD RESEARCH INTERNATIONAL

Comparative biokinetics and metabolism of pure monomeric, dimeric, and polymeric flavan-3-ols: A randomized cross-over study in humans

(2015) Stefanie Wiese et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Low Molecular Weight Phenolics of Grape Juice and Winemaking Byproducts: Antioxidant Activities and Inhibition of Oxidation of Human Low-Density Lipoprotein Cholesterol and DNA Strand Breakage

(2014) Adriano Costa de Camargo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural Elucidation and Antioxidant Activities of Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves

(2014) Yu Fu et al.   PLoS One

A review on astringency and bitterness perception of tannins in wine

(2014) Wen Ma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion

(2014) Ahmed Helal et al.   Journal of Functional Foods

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Effects of Sorghum (Sorghum bicolor (L.) Moench) Tannins on α-Amylase Activity and in Vitro Digestibility of Starch in Raw and Processed Flours

(2013) Nyambe L. Mkandawire et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Absorption and metabolism of proanthocyanidins

(2013) Keqin Ou et al.   Journal of Functional Foods

Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content

(2013) J. A. Rothwell et al.   Database-The Journal of Biological Databases and Curation

Intake of dietary procyanidins does not contribute to the pool of circulating flavanols in humans

(2012) Javier I Ottaviani et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Optimization of extraction of prodelphinidins from bayberry (Myrica rubra Sieb. et Zucc.) leaves

(2012) Haihua Yang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of Unusual Proanthocyanidins in Leaves of Bayberry (Myrica rubra Sieb. et Zucc.)

(2011) Haihua Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Estimation of Daily Proanthocyanidin Intake and Major Food Sources in the U.S. Diet

(2011) Ying Wang et al.   JOURNAL OF NUTRITION

Procyanidin B2 catabolism by human fecal microflora: Partial characterization of ‘dimeric’ intermediates

(2010) Stavroula Stoupi et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database

(2010) J Pérez-Jiménez et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Procyanidin Dimers Are Metabolized by Human Microbiota with 2-(3,4-Dihydroxyphenyl)acetic Acid and 5-(3,4-Dihydroxyphenyl)-γ-valerolactone as the Major Metabolites

(2009) Maaike M. Appeldoorn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)

(2008) Kleopatra Chira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY