Article
Agronomy
Changmei Liang, Jianyong Guo, Mingxiang Chen, Xuehui Zhang, Guorong Zhang, Pengfei Zhang, Jinjun Liang, Pengfei Wen
Summary: The study found that VvMYBPA2 regulates the biosynthesis of flavan-3-ol monomers in grapes. It interacts with VvWDR1 and VvMYC2 to form a complex, jointly regulating the expression of genes VvANR and VvLAR1, affecting the enzyme activities of ANR and LAR, and ultimately regulating the contents of flavan-3-ols.
Review
Nutrition & Dietetics
Izabela Nawrot-Hadzik, Adam Matkowski, Jakub Hadzik, Barbara Dobrowolska-Czopor, Cyprian Olchowy, Marzena Dominiak, Pawel Kubasiewicz-Ross
Summary: Flavan-3-ols and proanthocyanidins are polyphenolic compounds with antioxidant, anti-inflammatory, and antimicrobial properties that play a crucial role in preventing and treating periodontitis.
Review
Nutrition & Dietetics
Izabela Nawrot-Hadzik, Adam Matkowski, Pawel Kubasiewicz-Ross, Jakub Hadzik
Summary: Phytochemicals have bidirectional activity in inhibiting bacterial proliferation and proinflammatory signaling, providing substantial alleviation of periodontal disease cause and symptoms.
Review
Biochemistry & Molecular Biology
Giuseppe Tancredi Patane, Stefano Putaggio, Ester Tellone, Davide Barreca, Silvana Ficarra, Carlo Maffei, Antonella Calderaro, Giuseppina Lagana
Summary: Recent studies have shown that natural antioxidant compounds have the potential to treat various pathological conditions. This review specifically examines the benefits of catechins and their polymeric structure in treating metabolic syndrome, which is characterized by obesity, hypertension, and hyperglycemia. Flavanols and their polymers are effective in countering chronic low inflammation and oxidative stress common in patients with metabolic syndrome. The mechanism behind their activity has been explored, and the review suggests that albumin may play a key role in delivering flavanols to different target areas within the body.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Tony Y. Y. Momma, Gunter G. C. Kuhnle, Reedmond Y. Y. Fong, Jodi L. L. Ensunsa, Alan Crozier, Hagen Schroeter, Javier I. I. Ottaviani
Summary: This study discovers that a type of human protein called PON is involved in the metabolism of flavan-3-ols. It is found that PON can rapidly convert one metabolite, & gamma;VL, into its corresponding metabolite, & gamma;VA, and can also react with other flavan-3-ol metabolites. The study also reveals that common PON gene polymorphisms have a minor contribution to the level differences of & gamma;VL metabolites, but do not affect their use as nutritional biomarkers.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Food Science & Technology
Letizia Bresciani, Giuseppe Di Pede, Claudia Favari, Luca Calani, Veronica Francinelli, Antonella Riva, Giovanna Petrangolini, Pietro Allegrini, Pedro Mena, Daniele Del Rio
Summary: Cranberries are a significant source of anthocyanins, flavan-3-ols, and flavonols. This study found that both unformulated and phytosome-formulated cranberry extracts were metabolized by fecal microbiota in vitro, resulting in a variety of metabolites. Different formulations did not significantly impact the colonic metabolism of cranberry flavan-3-ols.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Nutrition & Dietetics
Yuko Ishii, Orie Muta, Tomohiro Teshima, Nayuta Hirasima, Minayu Odaka, Taiki Fushimi, Yasuyuki Fujii, Naomi Osakabe
Summary: The study demonstrated that flavan 3-ol (FLs) may induce browning of adipose tissue in mice by activating the sympathetic nervous system (SNS), leading to increased expression of uncoupling protein (Ucp)-1 and thermogenic transcriptome factors. This effect was confirmed by a marked increase in urinary catecholamine (CA) levels, suggesting enhanced SNS activity.
Article
Agriculture, Multidisciplinary
Chengcheng Sun, Guangjian Li, Hongbiao Li, Yunbin Lyu, Shiqin Yu, Jingwen Zhou
Summary: This study successfully achieved de novo production of two basic flavan-3-ols by engineering Saccharomyces cerevisiae, demonstrating the potential of engineering strategies in increasing yield.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Review
Food Science & Technology
Xuwei Liu, Carine Le Bourvellec, Sylvain Guyot, Catherine M. G. C. Renard
Summary: Flavanols, a subgroup of polyphenols with antioxidant properties, are naturally produced in plants and have significant effects on human health. However, their changes during physical processing, such as oxidation, polymerization, degradation, and epimerization, are often underestimated due to analytical challenges. Research on the effects of physical processing techniques on flavanol content and structural changes is important for improving nutritional value, but further studies are needed to better understand the role of flavanols in food processing.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Agriculture, Multidisciplinary
Gabriel R. Martins, Mariana M. G. Mattos, Fabiane Marques Nascimento, Felipe L. Brum, Ronaldo Mohana-Borges, Natalia Guimaraes Figueiredo, Domingos F. M. Neto, Gilberto Barbosa Domont, Fabio Cesar Sousa Nogueira, Francisco de Assis de Paiva Campos, Ayla Sant'Ana da Silva
Summary: Changes in the phenolic profile and antioxidant properties were investigated in developing acai seeds. Earlier stages displayed higher antioxidant activity and polyphenols content, with procyanidins identified as the major components. Extracted procyanidins decreased in length along seed development, with (-)-epicatechin being the predominant unit and (+)-catechin increasing in presence. This variation was correlated to the abundance of key enzymes for procyanidin biosynthesis.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Fang Liu, Jiaqi Nie, Ming-gang Deng, Hongguang Yang, Qianqian Feng, Yichi Yang, Xiaosong Li, Xin Li, Xiaomeng Yang, Wanting Li, Huanhuan Zhou, Suqing Wang
Summary: This study investigated the association between dietary flavonoid intake and diabetic nephropathy and found that higher intake of flavonoids was associated with a decreased risk of diabetic nephropathy, with the greatest influence from flavan-3-ols, flavones, and anthocyanidins.
Article
Nutrition & Dietetics
Kristi M. Crowe-White, Levi W. Evans, Gunter G. C. Kuhnle, Dragan Milenkovic, Kim Stote, Taylor Wallace, Deepa Handu, Katelyn E. Senkus
Summary: Guideline recommendation for the intake of plant bioactive such as flavan-3-ols is based on evidence of health improvement rather than nutritional deficiencies. Moderate evidence suggests that consuming 400-600 mg/d of flavan-3-ols can provide cardiometabolic protection and improve blood pressure, cholesterol concentrations, and blood sugar. This food-based guideline is important for informing multiple stakeholders and guiding future research.
ADVANCES IN NUTRITION
(2022)
Article
Food Science & Technology
Elly Acosta-Otalvaro, Wilmar Valencia-Gallego, Juan Camilo Mazo-Rivas, Cristina Garcia-Viguera
Summary: The research compared the effects of different pretreatments of cocoa beans on the (-)-epicatechin content, with the control group (A) showing the most effective conservation of (-)-epicatechin. During hydroalcoholic extraction, the (-)-epicatechin content increased significantly compared to pretreatment A.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Biochemistry & Molecular Biology
Fatma M. Elessawy, Albert Vandenberg, Anas El-Aneed, Randy W. Purves
Summary: This study used mass spectrometry to investigate the antioxidant/iron chelation capabilities and polyphenol composition in seed coats of five major pulse crops. Results showed that different types of pulse crops have varying antioxidant and iron chelation abilities, with tannin lentils exhibiting the lowest iron chelation. Black bean and maple pea seed coats had the highest antioxidant capacities, making them suitable for industrial applications, while tannin lentils were preferred as natural antioxidants in food applications.
Article
Agriculture, Multidisciplinary
A. M. Ramos-Pineda, E. Manjon, R. I. R. Macias, I Garcia-Estevez, M. T. Escribano-Bailon
Summary: This study aims to evaluate the molecular mechanisms by which mannoproteins can modulate the astringency elicited by tannins. The results confirm the existence of cell-tannin interactions, which can be partially inhibited by the presence of salivary proteins and/or mannoproteins. Different mannoproteins seem to have different effects on flavan-3-ol-salivary protein interactions, with one leading to the formation of soluble aggregates and the other preventing the interaction by competitive mechanism.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)