Procyanidin oligomers and the monomers of these in vegetable food
- 14.01.2003
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- Redaktion
H. Schmandke, Bergholz-Rehbruecke
In the procyanidin oligomers, the monomers -catechin and (-)-epicatechin are linked together in a linear chain. Monomers and oligomers are present in fruit, cocoa beans, and in green and black tea.During processing of the raw material, monomers isomerize; degradation of monomers and oligomers is also due to fermentation, the influence of heat and to changes in pH. Red wine, chocolate and tea are essential suppliers of these compounds.
Monomers and dimers are absorbed. In-vivo absorption data of further oligomeric procyanidins are not available. Some of the mono- and oligomers are catabolized by the colonic microflora to phenolic acids with antioxidative activity. The remaining original compounds and their metabolites are excreted in the feces (of monomers up to 20 %).
Physiologically, monomers are partly methylated and conjugated with sulfate and glucuronide. This also applies to microbial degradation products. All metabolites are excreted via bile and urine (up to 50 %).
Because of their antioxidative activity and interaction with proteins (especially enzymes), procyanidins and their degradation products show biochemical and biological properties which could be of relevance for the prevention and therapy of arteriosclerosis and cancer. EU01/03
Keywords: Procyanidin monomers / procyanidin oligomers / vegetable food / metabolism
Sie finden den Artikel in deutscher Sprache in Ernährungs-Umschau 01/03 ab Seite 08.
