Dietary proanthocyanidins: Occurrence, dietary intake, bioavailability, and protection against cardiovascular disease
2005; Wiley; Volume: 49; Issue: 2 Linguagem: Inglês
10.1002/mnfr.200400082
ISSN1613-4133
AutoresSalka Elb�l Rasmussen, Hanne Frederiksen, Kirstine Struntze Krogholm, Lea Poulsen,
Tópico(s)Antioxidant Activity and Oxidative Stress
ResumoMolecular Nutrition & Food ResearchVolume 49, Issue 2 p. 159-174 Review Dietary proanthocyanidins: Occurrence, dietary intake, bioavailability, and protection against cardiovascular disease Salka Elbøl Rasmussen, Salka Elbøl Rasmussen [email protected] Search for more papers by this authorHanne Frederiksen, Hanne Frederiksen Department of Toxicology and Risk Assessment, Danish Institute for Food and Veterinary Research, Soeborg, Denmark. Fax: +45-72-34-7001Search for more papers by this authorKirstine Struntze Krogholm, Kirstine Struntze Krogholm Department of Toxicology and Risk Assessment, Danish Institute for Food and Veterinary Research, Soeborg, Denmark. Fax: +45-72-34-7001Search for more papers by this authorLea Poulsen, Lea Poulsen Department of Toxicology and Risk Assessment, Danish Institute for Food and Veterinary Research, Soeborg, Denmark. Fax: +45-72-34-7001Search for more papers by this author Salka Elbøl Rasmussen, Salka Elbøl Rasmussen [email protected] Search for more papers by this authorHanne Frederiksen, Hanne Frederiksen Department of Toxicology and Risk Assessment, Danish Institute for Food and Veterinary Research, Soeborg, Denmark. Fax: +45-72-34-7001Search for more papers by this authorKirstine Struntze Krogholm, Kirstine Struntze Krogholm Department of Toxicology and Risk Assessment, Danish Institute for Food and Veterinary Research, Soeborg, Denmark. Fax: +45-72-34-7001Search for more papers by this authorLea Poulsen, Lea Poulsen Department of Toxicology and Risk Assessment, Danish Institute for Food and Veterinary Research, Soeborg, Denmark. Fax: +45-72-34-7001Search for more papers by this author First published: 27 January 2005 https://doi.org/10.1002/mnfr.200400082Citations: 296AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract The French have one of the lowest incidences of coronary heart disease in the Western world despite a diet with a relatively high fat content. This phenomenon that has puzzled researchers worldwide for more than a decade is known as the ‘French paradox’ and has been linked to the high consumption of red wine in France. Red wine is rich in the complex polyphenols, the proanthocyanidins, and these compounds have recently attracted attention as potential cardiac-protective compounds. The present review summarizes the literature on proanthocyanidins with focus on their chemical structure, the occurrence, the daily intake from foods, the bioavailability and metabolism, and the evidence for a protective effect against cardiovascular diseases. References [1] Renaud, S., de Lorgeril, M., Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet 1992, 339, 1523–1526. [2] Santos-Buelga, C., Scalbert, A., Proanthocyanidins and tannin-like compounds – nature, occurrence, dietary intake and effects on nutrition and health. J. Sci. Food Agric. 2000, 80, 1094–1117. [3] Porter, L. J., Flavans and proanthocyanidins, in: Harborne J. B. (Ed.), The Flavonoids – Advances in Research since 1986, Chapman and Hall, London 1994, pp. 23–55. [4] Rimm, E. B., Klatsky, A., Grobbee, D., Stampfer, M. 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