Browse Dept. of Food Science and Human Nutrition by Subject "Proanthocyanidins"
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Chemical characterization of proanthocyanidins in purple, blue, and red corn after different milling processes and their anti-inflammatory properties (2017-04-28)Proanthocyanidins (PA) are oligomers and polymers of flavan-3-ol units, also known as condensed tannins. The monomers include catechin, epicatechin, and gallic acid esters. They have beneficial effects on several chronic ...