content ranged from 48 g to 76 g CE per 100 g.
2013) indicate that the dietary intakes of flavonoids, namely flavonols, anthocyanidins, proanthocyanidins, flavones, flavanones, isoflavones and flavan-3-ols
shown in Fig.
Vinification methods, such as on-skin maceration time, affect the flavan-3-ol
concentration in wine.
can also form oligomeric and copolymeric compounds with a high degree of polymerization to make proanthocyandins (PACs).
The decrease in cardiovascular mortality could perhaps be related to the improvement in endothelial function by flavan-3-ols
Chocolate Researchers have found the main flavonoids in cocoa - flavan-3-ols
- are associated with a decreased risk of heart disease.
In a somewhat different vein are chapters based on the variation of flavonoid synthesis by ecological factors and the role of flavan-3-ols
in plant defense.
However, glyceollin and other pterocarpans are not known as protein precipitants, but neither are di-and trimeric proanthocyanidins or flavan-3-ols
in comparison with higher-molecular-weight forms.
It appears that phenolic grape extracts composed mainly of flavan-3-ols
and flavonols are promising natural antimicrobial agents.
All grape-derived or "condensed" tannins are long chains of smaller phenolic subunits, or monomers, called flavan-3-ols
Primary disease-fighting compounds in figs and other fruits: polyphenol antioxidant flavonoids: flavonols (quercetin), anthocyanins (malvidin), flavan-3-ols
(epicatechin), and flavanones (naringenin) * vitamins: (and E * minerals: potassium * carotenoids: lycopene, lutein, and beta-carotene.
In this meta-analysis of a randomized clinical trial on cocoa, chocolate, or cocoa flavan-3-ols
and cardiovascular biomarkers, a total of 42 trials and 1297 individuals were systematically analyzed.