Procyanidin content and variation in some commonly consumed foods
Open accessAbstract
Procyanidins are a subclass of flavonoids found in commonly consumed foods that have attracted increasing attention due to their potential health benefits. However, little is known regarding their dietary intake levels because detailed quantitative information on the procyanidin profiles present in many food products is lacking. Therefore, the procyanidin content of red wine, chocolate, cranberry juice and four varieties of apples has been determined. On average, chocolate and apples contained the largest procyanidin content per serving (164.7 and 147.1 mg, respectively) compared with red wine and cranberry juice (22.0 and 31.9 mg, respectively). However, the procyanidin content varied greatly between apple samples (12.3-252.4 mg/serving) with the highest amounts on average observed for the Red Delicious (207.7 mg/serving) and Granny Smith (183.3 mg/serving) varieties and the lowest amounts in the Golden Delicious (92.5 mg/serving) and McIntosh (105.0 mg/serving) varieties. The compositional data reported herein are important for the initial understanding of which foods contribute most to the dietary intake of procyanidins and may be used to compile a database necessary to infer epidemiological relationships to health and disease.
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In thirty-one carbohydrate-intolerant patients, phlebotomy-induced iron depletion to near-deficiency levels was associated with reductions in several cardiovascular risk factors and in fibrinogen.
“In a small study with thirty-one carbohydrate-intolerant patients, quantitative phlebotomy was used to induce Fe depletion to near-deficiency levels (715) .The induced Fe deficiency was associated with reductions in several CVD risk factors as well as in the inflammatory marker fibrinogen.”
From Dietary factors and low-grade inflammation in relation to overweight and obesity (2011) · cites this paper as [715]
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- Authors
- Hammerstone, J. F., Lazarus, S. A., & Schmitz, H. H.
- Corresponding author
- Lazarus, Sheryl A.
- ORCID
- Schmitz, Harold H.
- Venue
- The Journal of Nutrition
- Publisher
- Elsevier BV
- Published
- 2000-08
- Volume
- 130
- Issue
- 8
- Pages
- 2086S-2092S
- ISSN
- 0022-3166 (ISSN-L)
- OpenAlex
- W2165037895
- Cited by
- 356
- References
- 30
- Citations by year
- 2026: 4 · 2025: 9 · 2024: 6 · 2023: 9 · 2022: 5 · 2021: 10 · 2020: 8 · 2019: 13 · 2018: 14 · 2017: 11 · 2016: 12 · 2015: 15 · 2014: 18 · 2013: 20 · 2012: 20
- FWCI
- 10.45
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- procyanidins, flavonoids, dietary intake, apple cultivars, red wine, chocolate, cranberry juice, Red Delicious, Granny Smith, Golden Delicious, McIntosh, food composition
- MeSH terms
- Cacao, Catechin, Chromatography, High Pressure Liquid, Diet, Food Analysis, Fruit, Wine, Proanthocyanidins, Biflavonoids
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