Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation.

ABSTRACT: Procyanidins are available in the diet from sources such as cocoa and grapes. Procyanidins are unique in that they are comprised of repeating monomeric units and can exist in various degrees of polymerization. The degree of polymerization plays a role in determining the biological activities of procyanidins. However, generalizations cannot be made regarding the correlation between procyanidin structure and bioactivity because the size-activity relationship appears to be system dependent. Our aim was to screen fractions of procyanidins with differing degrees of polymerization in vitro for anti-inflammatory activities in models of colonic inflammation. Monomeric, oligomeric and polymeric cocoa procyanidin fractions were screened using cell models of disrupted membrane integrity and inflammat

SUBMITTER: Bitzer ZT 

PROVIDER: S-EPMC4469546 | biostudies-literature | 2015 Aug

REPOSITORIES: biostudies-literature