What is proanthocyanidine?

proanthocyanidine is a type of flavonoid found in the skin and seeds of fruit and several vegetables, especially red or purple varieties; Red beans can also have this flavonoid. Flavonoids are a class of chemical compounds with suspicious antioxidant abilities; There are several flavonoid subclass, including tannins, which is a subclass that includes proanthocyanidine. Scientists are considering proanthocyanidine molecules of condensed tannins and believe that consumption of foods of high content of condensed tannins can improve heart health and lower risk of cancer.

Research suggests that the benefits of eating fruit containing condensed tannins exceed only reduce heart disease and cancer risks. Other advantages, primarily acquired by food and drinks rather than supplements, include a decrease in the potential of a human clot, which can lead to a heart attack or stroke and alleviate urine infections. Antioxidant can also reduce the brain dissense rate for people with consistent long -term levelsblood sugar. The effectiveness of proanthucyanidine is attributed to the ability of the compound to clean the body for free radicals and attack them.

There are three types of proanthocyanidins: Prodelfinidine, Procyanidine and Propalargonidine. Procyanidine, which is charged with beneficial phytochemicals, such as epicatechins and catechins, is assumed that the most effective and amazing form of proanthocyanidine; It is found in most fruit and wines. In addition to vegetables and fruits, there are condensed tannins on high levels in tea and chocolate. In fact, pure unsweetened chocolate from cocoa beans can contain up to three times as condensed tannins as the choice of fruit. Powder cocoa and liqueur made of chocolate also have condensed tannins.

Fruits with high levels of proanthocyanidine include cranberries, apples, atomel grapes. Other sources are blueberries, black plums and blackberries. Among the vegetables the eggplant has traces of anTioxidant. Laboratory analysis shows that most vegetables have undetected levels of condensed tannins.

FAVA and kidneys are two types of beans with the highest proanthocyanidine content. Another source of this flavonoid, if raw is consumed, is legumes such as hazelnuts, chestnuts and pistachios. Some spices may also have a high content of condensed tannins; These include cinnamon and to a lesser extent curry.

While fresh raw fruits contain the highest level of condensed tannins, fruits that are dried can also maintain a significant content of proanthocyanidine. Heating, canning and otherwise processing fruit generally seriously reduce condensed tannins. Proanthocyanidine, which is not adversely affected by fermentation, exists in high quantities in red tables. Juice, such as apple juice and grape juice, have mild chem levels to combat the antioxidantuical if the juice was made with the whole fruit, including the leather.