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Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption
Journal of Nutrition · 2004 · Vol. 134(3) · pp. 613–617
Mark A. KelmJohn F. HammerstoneGary R. Beecher(Agricultural Research Service)Joanne Holden(Agricultural Research Service)David B. Haytowitz(Agricultural Research Service)Susan E. Gebhardt(Agricultural Research Service)Liwei Gu(Arkansas Children's Nutrition Center)Ronald L. Prior✉(Arkansas Children's Nutrition Center)
Biochemical Analysis and Sensing TechniquesPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisProanthocyanidinFood scienceFood consumptionFood groupPopulationMedicineChemistryEnvironmental healthPolyphenolAntioxidant
MeSH terms
AdolescentAdultAgedBeveragesEdible GrainChildChild, PreschoolEatingFemaleFood AnalysisFruitHumansInfantMaleMiddle Aged
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References
Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health
Journal of the Science of Food and Agriculture · 2000 · 1,252 citations
Flavonoid intake and risk of chronic diseases
American Journal of Clinical Nutrition · 2002 · 1,741 citations
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