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dc.contributor.authorYang, Haixia
dc.contributor.authorTuo, Xingxia
dc.contributor.authorWang, Lingbo
dc.contributor.authorTundis, Rosa
dc.contributor.authorPortillo, Maria P.
dc.contributor.authorSimal Gándara, Jesús 
dc.contributor.authorYu, Yan
dc.contributor.authorZou, Liang
dc.contributor.authorXiao, Jianbo
dc.contributor.authorDeng, Jianjun
dc.date.accessioned2022-02-25T10:48:58Z
dc.date.available2022-02-25T10:48:58Z
dc.date.issued2021-05
dc.identifier.citationTrends in Food Science & Technology, 111, 114-127 (2021)spa
dc.identifier.issn09242244
dc.identifier.urihttp://hdl.handle.net/11093/3155
dc.descriptionFinanciado para publicación en acceso aberto: Universidade de Vigo/CISUG
dc.description.abstractBackground: Procyanidins, commonly found in plant natural sources, are polymerized forms of flavanols, which are a subclass of flavonoids. They have been reported to exhibit broad benefits to human health and used in the prevention of cancers, cardiovascular diseases, diabetes, etc. Bioactivities of procyanidins depend on many factors including the structures of procyanidins. Differences in composition of the monomers and degree of polymerization (DP) contribute to the variation in procyanidins.en
dc.description.abstractScope and approach: The basic structures and natural sources of procyanidins have been summarized in detail. Importantly, the structure-activity relationships of procyanidins, especially the relationship between degrees of polymerization and their antioxidant, anticancer, antidiabetic, anti-obesity, and cardioprotective effects as well as their potential mechanisms have been reviewed in detail. Additionally, current challenges in the studies of procyanidins have been discussed.en
dc.description.abstractKey findings and conclusions: Procyanidins are structurally diverse compounds and can be classified as monomeric, oligomeric, or polymeric variants depending on the DP, which plays a role in manifesting various effects that are associated with human health. The diversity and complexity of these chemical compounds and the difficulties encountered in the isolation of plant procyanidins continue to be major challenges. A better understanding of this information may promote the use of procyanidins in improving human health.en
dc.language.isoengen
dc.publisherTrends in Food Science & Technologyspa
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleBioactive procyanidins from dietary sources: the relationship between bioactivity and polymerization degreeen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.1016/j.tifs.2021.02.063
dc.identifier.editorhttps://linkinghub.elsevier.com/retrieve/pii/S0924224421001709spa
dc.publisher.departamentoQuímica analítica e alimentariaspa
dc.publisher.grupoinvestigacionInvestigacións Agrarias e Alimentariasspa
dc.subject.unesco2301 Química Analíticaspa
dc.subject.unesco2302.90 Bioquímica de Alimentosspa
dc.subject.unesco2302.99 Otrasspa
dc.date.updated2022-02-25T10:44:15Z
dc.computerCitationpub_title=Trends in Food Science & Technology|volume=111|journal_number=|start_pag=114|end_pag=127spa


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