Interactions of flavan-3-ols and procyanidins with membranes: mechanisms and the physiological relevance-Reference-Cited by-同舟云学术

Interactions of flavan-3-ols and procyanidins with membranes: mechanisms and the physiological relevance

Published:2015 Issue:1 Volume:6 Page:32-40
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Verstraeten Sandra V.¹²³,Fraga Cesar G.⁴⁵⁶²³,Oteiza Patricia I.⁷⁸⁹¹⁰¹¹

Affiliation:

1. Department of Biological Chemistry and IQUIFIB (UBA-CONICET)

2. Buenos Aires

3. Argentina

4. Physical Chemistry and IBIMOL (UBA-CONICET)

5. School of Pharmacy and Biochemistry

6. University of Buenos Aires

7. Department of Nutrition

8. University of California

9. Davis

10. USA

11. Department of Environmental Toxicology

Abstract

Procyanidin–lipid interactions decrease the potentiality of deleterious agents to incorporate in the membrane and disrupt membrane organization and functions.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO00647J

Reference83 articles.

1. Dietary flavonoids: Role of (−)-epicatechin and related procyanidins in cell signaling

2. Proanthocyanidins in Common Food Products of Plant Origin

3. Intake estimation of total and individual flavan-3-ols, proanthocyanidins and theaflavins, their food sources and determinants in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

4. Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption

5. Cacao procyanidins: major flavanoids and identification of some minor metabolites

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