This review reports on the latest research results and applications of phenolic and
polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of …

Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally
present in cereals, legume seeds and particularly abundant in some fruits and fruit juices …

Grapes are one of the most widely grown fruits and have been used for winemaking since
the ancient Greek and Roman civilizations. Grape seeds are rich in proanthocyanidins …

Over the last decade, proanthocyanidins (PACs) are attracting attention not only from the
food industry but also from public health organizations due to their health benefits. It is well …

Phenolic compounds are partly responsible for the color, astringency, and bitterness of wine,
as well as for numerous physiological properties associated with wine consumption. Mass …

Binding parameters for the interactions of four types of tannins: tea catechins, grape seed
proanthocyanidins, mimosa 5-deoxy proanthocyanidins, and sorghum procyanidins (mDP …

This article reviews the existing research on the anticancer properties of cranberry fruit and
key phytochemicals that are likely contributors to chemoprevention. Results from in vitro …

Moderate consumption of red wine has been putatively associated with lowering the risk of
developing coronary heart disease. This beneficial effect is mainly attributed to the …

Markets of different countries have proposed guava tea infusions as a drink that can
modulate the glycaemic index in blood. This property has been attributed to the phenolic …

Phenolic compounds, which are secondary plant metabolites, are considered an integral
part of the human diet. Physiological properties of dietary polyphenols have come to the …