Keywords: Cocoa beans; Mass spectrometry; Flavan-3-ols; Ethyl bridged flavan-3-ols; Polyphenols;
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Keywords: Antioxidant activity; Cydonia oblonga Miller; Descriptive sensory analysis; Drying kinetics; Flavan-3-ols; Phenolic compounds;
Keywords: Proanthocyanidins; Flavan-3-ols; Molar response factors; Thiolysis; Mean degree of polymerization
Keywords: High pressure; Red wine; Anthocyanins; Flavan-3-ols; Flavonols; Degree of polymerization; Tannin;
Keywords: Descriptive sensory analysis; Dried food; Flavan-3-ols; Flavonols; Convective drying; Vacuum microwave drying; Ziziphus jujube;
Keywords: Flavan-3-ols; Thermal stability; Oxidation; Theasinesin; P-2 dimer; Protein-polyphenol interaction;
Keywords: Maceracion; Antioxidant activity; Cydonia oblonga Miller; Flavan-3-ols; Hydroxycinnamic acids; Flavonols; LC-MS analysis; Polyphenols;
Keywords: Caffeine; Coating; Electrostatic extrusion; Flavan-3-ols; Green tea; Proteins;
Keywords: Flavan-3-ols; Lipolysis; Thermogenesis; Uncoupling proteins
Keywords: Cydonia oblonga Miller; Juices; UPLC; Phenolic compounds; Flavan-3-ols; mDP; Stability; ABTS; FRAP; DPPH;
Keywords: Oak chip; Micro-oxygenation; Experimental design; Anthocyanins; Flavan-3-ols; Colour;
Keywords: Flavonoid; Carotenoid; Flavan-3-ols; Flavanones; Flavonols;
Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols
Keywords: Salivary proline-rich proteins; Interaction; Flavan-3-ols; Astringency; HPLC-DAD; MALDI-TOF; Dynamic-light-scattering;
Chemometric classification of early-ripening apricot (Prunus armeniaca, L.) germplasm based on quality traits, biochemical profiling and in vitro biological activity
Keywords: AC; antiradical capacity; BHT; butylated hydroxytoluene; CAE; catechin equivalents; CGA; chlorogenic acid; EC; commission regulation; DA; discriminant analysis; db; dry basis; DM; dry matter; EU; European Union; F; firmness; FLC; flavan-3-ols; GAE; gallic
Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production
Keywords: Coloured barley; Tocols; Anthocyanins; Flavan-3-ols; Phenolic acids;
Absorption, metabolism, distribution and excretion of (â)-epicatechin: A review of recent findings
Keywords: Flavan-3-ols; (-)-Epicatechin; Absorption; Metabolism; Disposition; Excretion;
Investigation of the flavan-3-ol patterns in willow species during one growing-season
Keywords: Salix species; Salicaceae; Willow; Proanthocyanidins; Condensed tannins; Flavan-3-ols; Metabolomics; Chemotaxonomy;
High voltage electric discharges assisted extraction of phenolic compounds from grape stems: Effect of processing parameters on flavan-3-ols, flavonols and stilbenes recovery
Keywords: High voltage electric discharges; Polyphenols; Flavan-3-ols; Flavonols; Stilbenes; Extractability
Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits
Keywords: LC-MS-QTof; UPLC-PDA-FL; Polyphenols; Flavan-3-ols; DP; ABTS; FRAP;
Experimental and computational optimization of an Escherichia coli co-culture for the efficient production of flavonoids
Keywords: Co-culture; Microbial consortium; Flavan-3-ols; Pathway optimization; Systems modeling
Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations
Keywords: Cocoa; Fermentation-like incubation; Lactic acid; Acetic acid; Flavan-3-ols
HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado
Keywords: Avocado; HPLC-DAD-ESI-QTOF-MS; Phenolic compounds; Flavan-3-ols; By-product
Molecular cloning and identification of a flavanone 3-hydroxylase gene from Lycium chinense, and its overexpression enhances drought stress in tobacco
Keywords: Lycium chinense; F3H; Flavan-3-ols; Drought stress; Antioxidant potential;
Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)
Keywords: Jambolan; Anthocyanins; Flavonols; Flavanonols; Flavan-3-ols; Proanthocyanidins; Hydrolyzable tannins
Determination of guava (Psidium guajava L.) leaf phenolic compounds using HPLC-DAD-QTOF-MS
Keywords: Guava (Psidium guajava L.) leaves; Flavan-3-ols; Flavonols; Gallic and ellagic derivatives; Phenolic compounds; HPLC-DAD-QTOF-MS; Casuarinin (PubChem CID: 157395); Castalagin (PubChem CID: 168165); Gallocatechin (PubChem CID: 65084); Gallic acid (PubChem
Diacetylated and acetone-conjugated flavan-3-ols as potent antioxidants with cell penetration ability
Keywords: Flavan-3-ols; Low-polar derivative; 3,5-O-diacetylcatechin; 3,5-O-diacetylepicatechin; Living cell penetrationPHPLC, preparative high performance liquid chromatography; LC-MS, liquid chromatograph mass spectrometer; ESI, electrospray ionization; MRM, mult
Synergistic inhibition of Haemonchus contortus exsheathment by flavonoid monomers and condensed tannins
Keywords: Nematodes; Procyanidins; Prodelphinidins; Proanthocyanidins; Mean degree of polymerisation; Flavan-3-ols; Quercetin; Luteolin
Associations between flavan-3-ol intake and CVD risk in the Norfolk cohort of the European Prospective Investigation into Cancer (EPIC-Norfolk)
Keywords: ECG; epicatechin-3â²-gallate; EGC; epigallocatechin; EGCG; epigallocatechin-3â²-gallate; GC; gallocatechin; CG; catechin-3â²-gallate; EFSA; European Food Safety Authority; DP; degree of polymerization; 7DD; 7-day-diary; FFQ; food frequency questionnair
Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity
Keywords: Phenolic acids; Flavonols; Flavan-3-ols; A-type proanthocyanidins; Bioavailability; DPPH
Intérêt des aliments riches en flavonoïdes pour le maintien de la santé cardio-métabolique
Keywords: Flavonoïdes; anthocyanes; catéchines; flavan-3-ols; flavanones; santé cardio-métabolique; Flavonoids; anthocyanins; catechines; flavan-3-ols; flavanones; cardiometabolic health;
8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity
Keywords: Antioxidant; Aspergillus niger; Chinese dark tea; Flavan-3-ols; Post-fermentation;
Flavan-3-ol-cysteine and acetylcysteine conjugates from edible reagents and the stems of Cynomorium songaricum as potent antioxidants
Keywords: Flavan-3-ols; Cysteine conjugates; Acetylcysteine conjugates; Cynomorium songaricum; Antioxidant; α-Glucosidase inhibitory activity;
The effect of RNAi-induced silencing of FaDFR on anthocyanin metabolism in strawberry (Fragaria × ananassa) fruit
Keywords: Anthocyanins; Dihydroflavonol 4-reductase (DFR); Flavonols; Flavan-3-ols; Gene silencing; RNAi; Strawberry fruit
Chemical characterisation of Malvar grape seeds (Vitis vinifera L.) by ultrafiltration and RP-HPLC-PAD-MS
Keywords: Malvar (cv); Vitis vinifera L.; DO “Vinos de Madrid”; Grape seed composition; Low molecular mass phenolics; Flavan-3-ols; Ultrafiltration; HPLC-PAD-MS; Food analysis; Food composition
Transcriptional activation of flavan-3-ols biosynthesis in grape berries by UV irradiation depending on developmental stage
Keywords: UV irradiation; Flavan-3-ols biosynthesis; Transcriptional regulation; Flavan-3-ols; Grape berries;
Does flavor impact function? Potential consequences of polyphenol–protein interactions in delivery and bioactivity of flavan-3-ols from foods
Keywords: Polyphenols; Proteins; Astringency; Binding; Flavan-3-ols; Bioaccessibility; Bioavailability
Identification of apples rich in health-promoting flavan-3-ols and phenolic acids by measuring the polyphenol profile
Keywords: Apple cultivar screening; Flavan-3-ols; Phenolic acids; Polyphenol profile; UHPLC-MS; Folin-Ciocalteu; Antioxidant potential; TEAC; FRAP; Food analysis; Food composition;
Characterization of flavan-3-ols in seeds of grape pomace by CE, HPLC-DAD-MSn and LC-ESI-FTICR-MS
Keywords: LC-ESI-FTICR-MS; Chiral capillary electrophoresis; Grape seeds; Flavan-3-ols; Procyanidins; Enantiomers;
Gut microbial catabolism of grape seed flavan-3-ols by human faecal microbiota. Targetted analysis of precursor compounds, intermediate metabolites and end-products
Keywords: 5-(3â²,4â²-Dihydroxyphenyl)-γ-valerolactone; 4-Hydroxy-5-(3â²,4â²-dihydroxyphenyl)-valeric acid; Flavan-3-ols; Grape seed extract; Microbial catabolism;
Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening
Keywords: Strawberry; Fragaria x ananassa; Phenolic compounds; Anthocyanins; Flavan-3-ols; Flavonols; Ellagitannins; Ellagic acid glycosides; Cinnamic acid conjugates; HPLC-DAD-MSn;
Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations
Keywords: Barley; Air classification; Phenolic compounds; Flavan-3-ols; Micellar electrokinetic chromatography (MEKC); High performance liquid chromatography (HPLC)CF, coarse fraction; FF, fine fraction; FRSA, free radical scavenging activity; HI, hydroxycinnamic i
Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: Resistance and metabolism
Keywords: Lactic acid bacteria; Bifidobacteria; Flavan-3-ols; Procyanidins; Grape seed polyphenols;
Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography using a fused-core column
Keywords: Fast separations; Phenolic acids; Flavan-3-ols; Flavones; Flavonols; Caffeine; HPLC; Fused-core
Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine
Keywords: Intermolecular copigmentation; Self-association; Malvidin-3-glucoside; Flavonols; Flavan-3-ols; Seed tannin; UV/visible spectroscopy
Identification of polyphenolic compounds in red and white grape varieties grown in R. Macedonia and changes of their content during ripening
Keywords: Polyphenols; Anthocycanins; Flavan-3-ols; Grapes; Ripening; HPLC-DAD-MS and MS/MS; Spectrophotometry; Vranec; Merlot; Smederevka; Chardonnay
Bioavailability of catechins from ready-to-drink tea
Keywords: Tea; Flavan-3-ols; Catechins; Polyphenols; Bioavailability
Application of Fourier transform infrared spectroscopy and orthogonal projections to latent structures/partial least squares regression for estimation of procyanidins average degree of polymerisation
Keywords: Fourier transform infrared spectroscopy; Orthogonal projections to latent structures; Partial least squares regression-1; Grape seed; Flavan-3-ols; Graded procyanidin fractionation
Almond (Prunus dulcis (Mill.) D.A. Webb) polyphenols: From chemical characterization to targeted analysis of phenolic metabolites in humans
Keywords: Almond skins; Flavan-3-ols; Conjugated phenolic metabolites; Microbial-derived phenolic metabolites; Hydroxyphenylvalerolactones; Targeted analysis
Cultivar variation in apple peel and whole fruit phenolic composition
Keywords: Malus domestica Borkh; Antioxidant; Flavan-3-ols; Hydroxycinnamic acids; Flavonols; HPLC
Phenolic characterisation of red grapes autochthonous to Andalusia
Keywords: Anthocyanins; Flavan-3-ols; Flavonols; HPLC–DAD–MS/MS; Fluorescence detection; Hydroxycinnamic acids; Mass spectrometry; UV–visible detection; Winegrapes; Seed; Skin