High-Molecular-Weight Proanthocyanidins in Foods: Overcoming Analytical Challenges in Pursuit of Novel Dietary Bioactive Components

Annual Review of Food Science and Technology

Volumn 7, Issue , 2016, Pages 43-64

  Neilson, Andrew P ^a   O'Keefe, Sean F ^a   Bolling, Bradley W ^b  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Bioactivity; Bioavailability; MALDI; Mass spectrometry; Normal phase HPLC; Thiolysis

Indexed keywords

BIOACTIVITY; BIOCHEMISTRY; MASS SPECTROMETRY;

ANALYTICAL METHODOLOGY; BIOAVAILABILITY; DEGREE OF POLYMERIZATION; HIGH MOLECULAR WEIGHT; MALDI; NORMAL PHASE HPLC; QUANTITATIVE AND QUALITATIVE METHODS; THIOLYSIS;

FLAVONOIDS;

ANTIINFECTIVE AGENT; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; PROANTHOCYANIDIN;

BIOAVAILABILITY; CARDIOVASCULAR DISEASES; CHEMICAL STRUCTURE; CHEMISTRY; DIET; DIGESTION; FOOD ANALYSIS; HEALTH PROMOTION; MOLECULAR WEIGHT; NEOPLASMS; POLYMERIZATION; PROCEDURES; STRUCTURE ACTIVITY RELATION;

ANTI-INFECTIVE AGENTS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; CARDIOVASCULAR DISEASES; DIET; DIGESTION; FOOD ANALYSIS; HEALTH PROMOTION; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; NEOPLASMS; POLYMERIZATION; PROANTHOCYANIDINS; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 84959860310     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-022814-015604     Document Type: Review

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