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|Section2= |Section3= }} Procyanidin B1〔(Procyanidin B1 on Sigma-Aldrich website )〕 is a procyanidin dimer. It is a molecule with a 4→8 bond (epicatechin-(4β→8)-catechin).〔(Procyanidin B1 is detected in human serum after intake of proanthocyanidin-rich grape seed extract. Sano Atsushi; Yamakoshi Jun; Tokutake Shoichi; Tobe Koichiro; Kubota Yoshiro; Kikuchi Mamoru, 2003 )〕 Proanthocyanidin-B1 can be found in ''Cinnamomum verum'' (Ceylon cinnamon, in the rind, bark or cortex), in ''Uncaria guianensis'' (cat's claw, in the root), and in ''Vitis vinifera'' (common grape vine, in the leaf)〔(Proanthocyanidin-B1 on liberherbarum.com )〕 or in peach.〔Postharvest sensory and phenolic characterization of ‘Elegant Lady’ and ‘Carson’ peaches. Rodrigo Infante, Loreto Contador, Pía Rubio, Danilo Aros and Álvaro Peña-Neira, Chilean Journal Of Agricultural Research, 71(3), July-September 2011, pages 445-451 ((article ))〕 Procyanidin B1 can be converted into procyanidin A1 by radical oxidation using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals under neutral conditions.〔Conversion of procyanidin B-type (catechin dimer) to A-type: evidence for abstraction of C-2 hydrogen in catechin during radical oxidation. Kazunari Kondo, Masaaki Kurihara, Kiyoshi Fukuhara, Takashi Tanaka, Takashi Suzuki, Naoki Miyata and Masatake Toyoda, Tetrahedron Letters, 22 January 2000, Volume 41, Issue 4, Pages 485–488, 〕 == See also == * Phenolic content in wine 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Procyanidin B1」の詳細全文を読む スポンサード リンク
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