Proanthocyanidins

Proanthocyanidin (Procyanidin) are a class of polyphenolic that are widely distributed in higher plants, consisted of an electrophilic flavanyl unit. Proanthocyanidin can be used as antioxidant and anti-cancers agent. Proanthocyanidin also exhibit anti-inflammatory, cardioprotective, antibacterial and antifungal properties, which can be used in the treatment of chronic venous insufficiency, capillary fragility, sunburn and retinopathy.^[1]. In Vitro: Proanthocyanidin are present in plants as complex mixtures of polymers. Predominant food sources are red wine, tea, chocolate and fruits like grapes, apples, pears, and cranberries^[1].
The most interesting antibacterial activity of Proanthocyanidin is related to their presence in cranberries (Vaccinium macrocarpon Ait.). A number of clinical trials have demonstrated the effectiveness of cranberry consumption in preventing urinary tract infections (UTIs). Although UTIs can be caused by many microorganisms, more than 85% are caused by Escherichia coli. The presence of P-fimbriae on E. coli, which are proteinaceous fibers on the bacterial cell wall, has been clearly established as a virulence factor, since they are responsible by producing adhesions for adherence to uroepithelial cells. Recently, it is demonstrated that cranberry Proanthocyanidin might inhibit P-fimbriated E. coli from adhering to uroepithelial cells. The antiadhesion activity of cranberry juice appears to be related to the presence of Proanthocyanidin with at least one A-type linkage^[1]. In Vivo: The effects of cacao liquor Proanthocyanidin on 2- amino-1-methyl-6-phenylimidazo [4,5-b] pyridine-induced mutagenesis in vivo carcinogenesis in female Sprague-Dawley rats are investigated. In the Ames assay, Proanthocyanidin shows strong antimutagenic effects when assayed in the presence of S-9 mixture. They also inhibit significantly rat pancreatic carcinogenesis in the initiation stage, but not mammary carcinogenesis^[1].