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Procyanidin
Procyanidins are members of the proanthocyanidin (or condensed tannins) class of flavonoids. They are oligomeric compounds, formed from catechin and epicatechin molecules. They yield cyanidin when depolymerized under oxidative conditions.
== Distribution in plants ==
Procyanidins, including the lesser bioactive / bioavailable polymers (4 or more catechines) represent a group of condensed flavan-3-ols that can be found in many plants, most notably apples, maritime pine bark, cinnamon, aronia fruit, cocoa beans, grape seed, grape skin, and red wines of ''Vitis vinifera'' (the common grape).〔Yang J, Xiao YY. Grape phytochemicals and associated health benefits. Crit Rev Food Sci Nutr. 2013;53(11):1202-25. PMID 24007424〕 However, bilberry, cranberry, black currant, green tea, black tea, and other plants also contain these flavonoids, as do cocoa beans.〔USDA, August 2004. (USDA Database for the Proanthocyanidin Content of Selected Foods ). PDF summary accessed from main USDA page (here ). Page accessed July 31, 2015〕 Procyanidins can also be isolated from ''Quercus petraea'' and ''Q. robur'' heartwood (wine barrel oaks). Açaí oil, obtained from the fruit of the açaí palm (''Euterpe oleracea''), is rich in numerous procyanidin oligomers.
Apples contain on average per serving about eight times the amount of procyanidin found in wine, with some of the highest amounts found in the Red Delicious and Granny Smith varieties.
The seed testas of field beans (''Vicia faba'') contain procyanidins that affect the digestibility in piglets and could have an inhibitory activity on enzymes. ''Cistus salviifolius'' also contains oligomeric procyanidins.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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