What are the effects of proanthocyanidins?

Proanthocyanidins are a class of polyphenolic flavonoids formed by polymerization of different amounts of catechins, epicatechins or gallic acid. They are widely found in fruits, vegetables, nuts, flowers and bark. Among them are grapes and cranberries. And other foods are richer in content.

1. Antioxidant effect. Proanthocyanidins can reduce the loss of other antioxidant nutrients, thereby reducing the formation of oxidation products, thereby increasing the total antioxidant capacity of the entire body.

2. Prevent cardiovascular disease. Procyanidins can reduce serum total cholesterol and low-density lipoprotein cholesterol in patients with mild hyperlipidemia, improve platelet function, reduce systolic blood pressure and other effects, thereby protecting the cardiovascular system.

3. Reduce the risk of certain cancers. Studies have shown that anthocyanin intake can reduce the risk of colorectal cancer, gastric cancer, endometrial cancer and pancreatic cancer. However, the protective effect of proanthocyanidins no longer appears after the occurrence of cancer.

4. Prevent urinary tract infection. For example, products containing cranberries can reduce the incidence of urinary tract infections.