Compendium of the most significant studies with reference to properties, intake, effects.

Wang TK, Xu S, Li S, Zhang Y. Proanthocyanidins Should Be a Candidate in the Treatment of Cancer, Cardiovascular Diseases and Lipid Metabolic Disorder. Molecules. 2020 Dec 16;25(24):5971. doi: 10.3390/molecules25245971.

Abstract. This review article demonstrates the physical and biological properties of proanthocyanidins  (PAs), summarizes the health benefits of PAs found by researchers previously, and shows the possibility and importance of being a dietary treatment substance.

Jagannathan V, Viswanathan P. Proanthocyanidins-Will they effectively restrain conspicuous bacterial strains devolving on urinary tract infection? J Basic Microbiol. 2018 Jul;58(7):567-578. doi: 10.1002/jobm.201800131.

Abstract. Overall, this review assesses the merits of proanthocyanidins and its effective oppression on adherence, motility, QS, and biofilm formation of major UTI strains such as Escherichia coli, Pseudomonas aeruginosa, and Proteus mirabilis by comparing and evaluating results from many significant findings.

Wei J, Yang J, Jiang W, Pang Y. Stacking triple genes increased proanthocyanidins level in Arabidopsis thaliana. PLoS One. 2020 Jun 25;15(6):e0234799. doi: 10.1371/journal.pone.0234799.

Abstract. In this study, we attempted to improve proanthocyanidins level by gene stacking in Arabidopsis thaliana as prove-of-concept. 

Cos P, De Bruyne T, Hermans N, Apers S, Berghe DV, Vlietinck AJ. Proanthocyanidins in health care: current and new trends. Curr Med Chem. 2004 May;11(10):1345-59. doi: 10.2174/0929867043365288.

Abstract. The present review is focused mainly on the antioxidant activity of proanthocyanidins and its relevancy in vivo. The three most important mechanisms of their antioxidant action will be discussed, i.e. free radical scavenging activity, chelation of transition metals, and inhibition of enzymes. In addition, the protective role of proanthocyanidins against lipid peroxidation and peroxynitrite, as well as their antimicrobial properties will be discussed. To study the in vivo relevancy of the proanthocyanidin activities, the knowledge of their pharmacokinetic parameters is crucial. 

He F, Pan QH, Shi Y, Duan CQ. Chemical synthesis of proanthocyanidins in vitro and their reactions in aging wines. Molecules. 2008 Dec 4;13(12):3007-32. doi: 10.3390/molecules13123007.

Abstract. The present paper aims at summarizing the research status on chemical synthesis of proanthocyanidins, including non-enzymatic synthesis of proanthocyanidin precursors, chemical synthesis of proanthocyanidins with direct condensation of flavanols and stereoselective synthesis of proanthocyanidins.

Jonker A, Yu P. The Role of Proanthocyanidins Complex in Structure and Nutrition Interaction in Alfalfa Forage. Int J Mol Sci. 2016 May 23;17(5):793. doi: 10.3390/ijms17050793.

Abstract. This review aims to firstly describe the events involved in the rapid release of protein from alfalfa and its effect on ruminant nutrition, environmental pollution, and pasture bloat; secondly, to describe occurrence, structure, functions and benefits of moderate amounts of proanthocyanidin; and finally, to describe the development of alfalfa which accumulates moderate amounts of proanthocyanidins. 

Prior RL, Gu L. Occurrence and biological significance of proanthocyanidins in the American diet. Phytochemistry. 2005 Sep;66(18):2264-80. doi: 10.1016/j.phytochem.2005.03.025.

Abstract. It has been shown that  proanthocyanidins (PAs) account for a major fraction of flavonoids ingested in the US diet and infants and children appear to ingest more PAs than adults on the basis of body weight. These data will provide an opportunity to examine the association between PA intake and health and disease outcomes in epidemiological studies. PA analysis and the significance of PAs in nutrition and diet are reviewed.

Tang C, Tan B, Sun X. Elucidation of Interaction between Whey Proteins and Proanthocyanidins and Its Protective Effects on Proanthocyanidins during In-Vitro Digestion and Storage. Molecules. 2021 Sep 8;26(18):5468. doi: 10.3390/molecules26185468.

Abstract. Whey proteins and oligomeric proanthocyanidins have nutritional value and are widely used in combination as food supplements. However, the effect of the interactions between proanthocyanidins and whey proteins on their stability has not been studied in depth. In this work, we aimed to characterize the interactions between β-Lactoglobulin (β-LG) and α-lactalbumin (α-LA) and oligomeric proanthocyanidins, including A1, A2, B1, B2, B3, and C1, using multi-spectroscopic and molecular docking methods.