The interest on proanthocyanidins, and their content in foods, has increased as a result of the discovery, due to clinical and laboratory studies, of their anti-infectious, anti-inflammatory, cardioprotective and anticarcinogenic properties. These protective effects have been attributed to their ability to: act as free radical scavenger; inhibit the peroxidation of membrane lipids; act on various … Continue reading Procyanidins: food sources and health benefits