Proanthocyanidins in cereals and pseudocereals

Critical Reviews in Food Science and Nutrition

Volumn 59, Issue 10, 2019, Pages 1521-1533

  Zhu, Fan ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

buckwheat; condensed tannin; human health; polyphenol; Rice; sorghum; wheat

Indexed keywords

BIOCHEMISTRY; CROPS; FLAVONOIDS; HEALTH; TANNINS;

BUCKWHEAT; CONDENSED TANNINS; HUMAN HEALTH; POLYPHENOLS; RICE; SORGHUM; WHEAT;

GRAIN (AGRICULTURAL PRODUCT);

ANTIDIABETIC AGENT; ANTIINFLAMMATORY AGENT; ANTINEOPLASTIC AGENT; ANTIOXIDANT; PROANTHOCYANIDIN;

ANIMAL; CHEMISTRY; DIET; FAGOPYRUM; FOOD GRAIN; FUNCTIONAL FOOD; HORDEUM; HUMAN; MILLET; ORYZA; SORGHUM; TUMOR CELL LINE; WHEAT;

ANIMALS; ANTI-INFLAMMATORY AGENTS; ANTINEOPLASTIC AGENTS; ANTIOXIDANTS; CELL LINE, TUMOR; DIET; EDIBLE GRAIN; FAGOPYRUM; FUNCTIONAL FOOD; HORDEUM; HUMANS; HYPOGLYCEMIC AGENTS; MILLETS; ORYZA; PROANTHOCYANIDINS; SORGHUM; TRITICUM;

EID: 85067204851     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2017.1418284     Document Type: Review

References (55)

1. Adetunji, A. I., K. G., Duodu, and J. R. N., Taylor. 2015. Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution. Food Chemistry 175:225–232.
2. Aron, P. M., and J. A., Kennedy. 2008. Flavan-3-ols: Nature, occurrence and biological activity. Molecular Nutrition & Food Research 52:79–104.
3. Awika, J. M., and L. W., Rooney. 2004. Sorghum phytochemicals and their potential impact on human health. Phytochemistry 65:1199–1221.
4. Bai, Y. C., C. L., Li, J. W., Zhang, S. J., Li, X. P., Luo, et al. 2014. Characterization of two tartary buckwheat R2R3-MYB transcription factors and their regulation of proanthocyanidin biosynthesis. Physiologia Plantarum 152:431–440.
5. Boue, S. M., K. W., Daigle, M. H., Chen, H., Cao, and M. L., Heiman. 2016. Antidiabetic potential of purple and red rice (Oryza sativa L.) bran extracts. Journal of Agricultural and Food Chemistry 64:5345–5353.
6. Bvochora, J. M., J. D., Reed, J. S., Read, and R., Zvauya. 1999. Effect of fermentation processes on proanthocyanidins in sorghum during preparation of Mahewu, a non-alcoholic beverage. Process Biochemistry 35:21–25.
7. Cai, Y. Z., M., Sun, J., Xing, Q., Luo, and H., Corke. 2006. Structure–radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants. Life Sciences 78:2872–2888.
8. Campbell, C. T., and T. M., Campbell. 2005. The China study. Dallas, TX, USA: Ben Bella.
9. Chandrasekara, A., and F., Shahidi. 2010. Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. Journal of Agricultural and Food Chemistry 58:6706–6714.
10. Chen, M. H., S. H., Choi, N., Kozukue, H. J., Kim, and M., Friedman. 2012. Growth-inhibitory effects of pigmented rice bran extracts and three red bran fractions against human cancer cells: relationships with composition and antioxidative activities. Journal of Agricultural and Food Chemistry 60:9151–9161.
11. Deshpande, S. S., M., Cheryan, and D. K., Salunkhe. 1986. Tannin analysis of food products. Critical Reviews in Food Science and Nutrition 24:401–449.
12. Dinelli, G., A., Segura-Carretero, R. D., Silvestro, I., Marotti, D., Arráez-Román, S., Benedettelli, L., Ghiselli, and A., Fernadez-Gutierrez. 2011. Profiles of phenolic compounds in modern and old common wheat varieties determined by liquid chromatography coupled with time-of-flight mass spectrometry. Journal of Chromatography A 1218:7670–7681.
13. Fraser, K., V., Collette, and K. R., Hancock. 2016. Characterization of proanthocyanidins from seeds of perennial ryegrass (Lolium perenne L.) and tall fescue (Festuca arundinacea) by liquid chromatography–mass spectrometry. Journal of Agricultural and Food Chemistry 64:6676–6684.
14. Girard, A. L., M. E., Castell-Perez, S. R., Bean, S. L., Adrianos, and J. M., Awika. 2016. Effect of condensed tannin profile on wheat flour dough rheology. Journal of Agricultural and Food Chemistry 64:7348–7356.
15. Gómez-Caravaca, A. M., V., Verardo, T., Candigliota, E., Marconi, A., Segura-Carretero, A., Fernandez-Gutierrez, and M. F., Caboni. 2015. Use of air classification technology as green process to produce functional barley flours naturally enriched of alkylresorcinols, β-glucans and phenolic compounds. Food Research International 73:88–96.
16. Gu, L., S. E., House, L., Rooney, and R. L., Prior. 2007. Sorghum bran in the diet dose dependently increased the excretion of catechins and microbial-derived phenolic acids in female rats. Journal of Agricultural and Food Chemistry 55:5326–5334.
17. Gu, L., M. A., Kelm, J. F., Hammerstone, G., Beecher, J., Holden, D., Haytowitz, et al. 2004. Concentrations of proanthocyanidins in common foods and estimations of normal consumption. Journal of Nutrition 134:613–617.
18. Gunaratne, A., K., Wu, D., Li, A., Bentota, H., Corke, and Y. Z., Cai. 2013. Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins. Food Chemistry 138:1153–1161.
19. Hargrove, J. L., P., Greenspan, D. K., Hartle, and C., Dowd. 2011. Inhibition of aromatase and α-amylase by flavonoids and proanthocyanidins from Sorghum bicolor bran extracts. Journal of Medicinal Food 14:799–807.
20. Hellström, J. K., A. R., Törrönen, and P. H., Mattila. 2009. Proanthocyanidins in common food products of plant origin. Journal of Agricultural and Food Chemistry 57:7899–7906.
21. Holtekjølen, A. K., C., Kinitz, and S. H., Knutsen. 2006. Flavanol and bound phenolic acid contents in different barley varieties. Journal of Agricultural and Food Chemistry 54:2253–2260.
22. Inglett, G. E., D., Chen, M., Berhow, and S., Lee. 2011. Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions. Food Chemistry 125:923–929.
23. Jiamyangyuen, S., N., Nuengchamnong, and P., Ngamdee. 2017. Bioactivity and chemical components of Thai rice in five stages of grain development. Journal of Cereal Science 74:136–144.
24. Kim, G. R., E. S., Jung, S., Lee, S. H., Lim, S. H., Ha, and C. H., Lee. 2014. Combined mass spectrometry-based metabolite profiling of different pigmented rice (Oryza sativa L.) seeds and correlation with antioxidant activities. Molecules 19:15673–15686.
25. Krueger, C. G., M. M., Vestling, and J. D., Reed. 2003. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry of heteropolyflavan-3-ols and glucosylated heteropolyflavans in sorghum [Sorghum bicolor (L.) Moench]. Journal of Agricultural and Food Chemistry 51:538–543.
26. Kumari, D., T., Madhujith, and A., Chandrasekara. 2017. Comparison of phenolic content and antioxidant activities of millet varieties grown in different locations in Sri Lanka. Food Science and Nutrition 5:474–485.
27. Limtrakul, P., S., Yodkeeree, P., Pitchakarn, and W., Punfa. 2016. Anti-inflammatory effects of proanthocyanidin-rich red rice extract via suppression of MAPK, AP-1 and NF-κB pathways in raw 264.7 macrophages. Nutrition Research and Practice 10:251–258.
28. Liu, R. H., 2007. Whole grain phytochemicals and health. Journal of Cereal Science 46:207–219.
29. Matus-Cádiz, M. A., T. E., Daskalchuk, B., Verma, D., Puttick, R. N., Chibbar, et al. 2008. Phenolic compounds contribute to dark bran pigmentation in hard white wheat. Journal of Agricultural and Food Chemistry 56:1644–1653.
30. McCallum, J. A., and J. R. L., Walker. 1990. Proanthocyanidins in wheat bran. Cereal Chemistry 67:282–285.
31. Meng, D., P., Zhang, L., Zhang, H., Wang, C. T., Ho, et al. 2017. Detection of cellular redox reactions and antioxidant activity assays. Journal of Functional Foods 37:467–479.
32. Mohanlal, S., R., Parvathy, V., Shalini, R., Mohanan, A., Helen, and A., Jayalekshmy. 2013. Chemical indices, antioxidant activity, and anti-inflammatory effect of extracts of the medicinal rice “Njavara” and staple varieties: a comparative study. Journal of Food Biochemistry 37:369–380.
33. Ölschläger, C., I., Regos, F. J., Zeller, and D., Treutter. 2008. Identification of galloylated propelargonidins and procyanidins in buckwheat grain and quantification of rutin and flavanols from homostylous hybrids originating from F. esculentum × F. homotropicum. Phytochemistry 69:1389–1397.
34. Ou, K., and L., Gu. 2014. Absorption and metabolism of proanthocyanidins. Journal of Functional Foods 7:43–53.
35. Parvathy, R., S., Mohanlal, C., Pushpan, A., Helen, and A., Jayalekshmy. 2014. Antioxidant properties, anti-inflammatory effects, and bioactive constituents of the Indian medicinal rice Njavara yellow compared with staple varieties. Food Science and Biotechnology 23:1379–1388.
36. Perumalla, A. V. S., and N. S., Hettiarachchy. 2011. Green tea and grape seed extracts–Potential applications in food safety and quality. Food Research International 44:827–839.
37. Pintha, K., S., Yodkeeree, and P., Limtrakul. 2015. Proanthocyanidin in red rice inhibits MDA-MB-231 breast cancer cell invasion via the expression control of invasive proteins. Biological and Pharmaceutical Bulletin 38:571–581.
38. Prior, R. L., E., Fan, H., Ji, A., Howell, C., Nio, M. J., Payne, and J., Reed. 2010. Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders. Journal of the Science of Food and Agriculture 90:1473–1478.
39. Quinde-Axtell, Z., and B. K., Baik. 2006. Phenolic compounds of barley grain and their implication in food product discoloration. Journal of Agricultural and Food Chemistry 54:9978–9984.
40. Rhodes, D. H., and S., Kresovich. 2016. Sorghum [Sorghum bicolor (L.) Moench] genotypes with contrasting polyphenol compositions differentially modulate inflammatory cytokines in mouse macrophages. Journal of Chemistry Article ID 9640869.
41. Rhodes, D. H., J. L., Hoffmann, W. L., Rooney, P., Ramu, G. P., Morris, and S., Kresovich. 2014. Genome-wide association study of grain polyphenol concentrations in global sorghum [Sorghum bicolor (L.) Moench] germplasm. Journal of Agricultural and Food Chemistry 62:10916–10927.
42. Schofield, P., D. M., Mbugua, and A. N., Pell. 2001. Analysis of condensed tannins: a review. Animal Feed Science and Technology 91:21–40.
43. Shao, Y., F., Xu, Y., Chen, Y., Huang, T., Beta, and J., Bao. 2015. Analysis of genotype, environment, and their interaction effects on the phytochemicals and antioxidant capacities of red rice (Oryza sativa L.). Cereal Chemistry 92:204–210.
44. Uchimiya, M., X., Ni, and M. L., Wang. 2016. Structure-reactivity relationships between the fluorescent chromophores and antioxidant activity of grain and sweet sorghum seeds. Food Science and Nutrition 4:811–817.
45. Verardo, V., D., Arráez-Román, A., Segura-Carretero, E., Marconi, A., Fernández-Gutiérrez, and M. F., Caboni. 2011. Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: Effect of thermal processing from farm to fork. Journal of Agricultural and Food Chemistry 59:7700–7707.
46. Verardo, V., A. M., Gómez-Caravaca, M. C., Messia, E., Marconi, and M. F., Caboni. 2011. Development of functional spaghetti enriched in bioactive compounds using barley coarse fraction obtained by air classification. Journal of Agricultural and Food Chemistry 59:9127–9134.
47. Verardo, V., A. M., Gómez-Caravaca, E., Marconi, and M. F., Caboni. 2011. Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations. LWT-Food Science and Technology 44:1555–1561.
48. Verardo, V., D., Arráez-Román, A., Segura-Carretero, E., Marconi, A., Fernández-Gutiérrez, and M. F., Caboni. 2010. Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC–ESI-TOF-MS). Journal of Cereal Science 52:170–176.
49. Verardo, V., C., Cevoli, F., Pasini, A. M., Gómez-Caravaca, E., Marconi, et al. 2015. Analysis of oligomer proanthocyanidins in different barley genotypes using high-performance liquid chromatography–fluorescence detection–mass spectrometry and near-infrared methodologies. Journal of Agricultural and Food Chemistry 63:4130–4137.
50. Wang, S., and F., Zhu. 2016. Antidiabetic dietary materials and animal models. Food Research International 85:315–331.
51. Wang, S., and F., Zhu. 2017. Dietary antioxidant synergy in chemical and biological systems. Critical Reviews in Food Science and Nutrition 57:2343–2357.
52. Watanabe, M., Y., Ohshita, and T., Tsushida. 1997. Antioxidant compounds from buckwheat (Fagopyrum esculentum Möench) hulls. Journal of Agricultural and Food Chemistry 45:1039–1044.
53. Zhou, Z., X., Chen, M., Zhang, and C., Blanchard. 2014. Phenolics, flavonoids, proanthocyanidin and antioxidant activity of brown rice with different pericarp colors following storage. Journal of Stored Products Research 59:120–125.
54. Zhu, F., 2015. Interactions between starch and phenolic compound. Trends in Food Science & Technology 43:129–143.
55. Zhu, F., 2017. Interactions between cell wall polysaccharides and polyphenols. Critical Reviews in Food Science and Nutrition https://doi.org/10.1080/10408398.2017.1287659.