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Recent Advances in the Chemistry of Proanthocyanidins

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Phytochemicals in Human Health Protection, Nutrition, and Plant Defense

Part of the book series: Recent Advances in Phytochemistry ((RAPT,volume 33))

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Abstract

The oligo- and polymeric proanthocyanidins represent a major group of phenolic constituents in woody and some herbaceous plants.1,2 These compounds usually originate by coupling at C(4) (C-ring) of an electrophilic flavanyl unit, generated from a flavan-4-ol1 or a flavan-3,4-diol3 (the chain extender units), to a nucleophilic flavanyl moiety, often a flavan-3-ol1,3 (the chain terminating unit). Recent developments were initiated by the numerous industrial applications and by the growing realization that the oligo- and polymeric proanthocyanidins may be credited for the profound health-promoting properties of tea, fruit juices, and red wine. This is mainly due to their in vitro radical scavenging4 or antioxidant5 biological properties, while the polyflavanoids in red wine have recently been implicated in protection against cardiovascular disorders,6 e.g. the “French paradox”.7–9 The realization that many of these effects are closely associated with the intramolecular interactions of the proanthocyanidins with other biomolecules has triggered a substantial research effort towards understanding the chemical dynamics of this complex group of natural products. The most relevant results emanating from these studies constitute the subject of this review. The nomenclature delineated in reference 1 will be consistently used.

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Authors and Affiliations

  1. FRD Research Unit for Polyphenol- and Synthetic Chemistry Department of Chemistry, University of the Orange Free State, P.O. Box 339, Bloemfontein, 9300, South Africa

    Daneel Ferreira, Hendrik van Rensburg, Elfranco Malan, Johan Coetzee & Reinier J. J. Nel

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  1. Daneel Ferreira
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  2. Hendrik van Rensburg
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  3. Elfranco Malan
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  4. Johan Coetzee
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  5. Reinier J. J. Nel
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  1. University of South Florida, Tampa, Florida, USA

    John T. Romeo

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Ferreira, D., van Rensburg, H., Malan, E., Coetzee, J., Nel, R.J.J. (1999). Recent Advances in the Chemistry of Proanthocyanidins. In: Romeo, J.T. (eds) Phytochemicals in Human Health Protection, Nutrition, and Plant Defense. Recent Advances in Phytochemistry, vol 33. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4689-4_10

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