Proanthocyanidin_product_DataBase

Bioactivity

Proanthocyanidin (Procyanidin) are a class of polyphenolic that are widely distributed in higher plants, consisted of an electrophilic flavanyl unit. Proanthocyanidin can be used as antioxidant and anti-cancers agent. Proanthocyanidin also exhibit anti-inflammatory, cardioprotective, antibacterial and antifungal properties, which can be used in the treatment of chronic venous insufficiency, capillary fragility, sunburn and retinopathy.[1].

Invitro

Proanthocyanidin are present in plants as complex mixtures of polymers. Predominant food sources are red wine, tea, chocolate and fruits like grapes, apples, pears, and cranberries[1].The most interesting antibacterial activity of Proanthocyanidin is related to their presence in cranberries (Vaccinium macrocarpon Ait.). A number of clinical trials have demonstrated the effectiveness of cranberry consumption in preventing urinary tract infections (UTIs). Although UTIs can be caused by many microorganisms, more than 85% are caused by Escherichia coli. The presence of P-fimbriae on E. coli, which are proteinaceous fibers on the bacterial cell wall, has been clearly established as a virulence factor, since they are responsible by producing adhesions for adherence to uroepithelial cells. Recently, it is demonstrated that cranberry Proanthocyanidin might inhibit P-fimbriated E. coli from adhering to uroepithelial cells. The antiadhesion activity of cranberry juice appears to be related to the presence of Proanthocyanidin with at least one A-type linkage[1].

Name

Proanthocyanidin

CAS

20347-71-1

Formula

C30H26O13

Molar Mass

594.52

Transport

Room temperature in continental US; may vary elsewhere.

Storage

Powder	-20°C	3 years
	4°C	2 years
In solvent	-80°C	6 months
	-20°C	1 month

PeptideDB

Proanthocyanidin

CAS: 20347-71-1 F: C30H26O13 W: 594.52