USDA Database for the Proanthocyanidin Content of Selected Foods

Sin votos aún
Su voto: Nada

The database contains values for 205 food items for the following proanthocyanidins: Monomers Dimers Trimers 4-6 mers (tetramers, pentamers and hexamers) 7-10 mers (heptamers, octamers, nonamers and decamers) Polymers (DP>10) Proanthocyanidins (PAs), the polymers of flavan-3-ols, also referred to as ‘Condensed Tannins’, are known for contributing astringent flavor to foods. Recently it has been hypothesized that the free radical scavenging properties of PAs may reduce the risk of cardiovascular diseases (Reed, 2002; Steinberg, et al 2003), cancer (Bagchi, et al 2000), blood clotting (Murphy, et al 2003) and certain types of trimeric PAs may protect against urinary tract infections (Foo, et al 2000). A database for PAs is needed for epidemiologists and health researchers to estimate the intakes and to investigate relationships between intakes and reduction in the risks of various diseases. USDA scientists have developed a Special Interest Database for PAs in selected foods in collaboration with scientists at the Arkansas Children’s Nutrition Center, Little Rock, AR., Mars, Inc., Hackettstown, N.J. and Ocean Spray Cranberries, Inc., Lakeville, Mass. This database complements the previously released database, “USDA Database for Flavonoid Contents in Selected Foods”, which contains values for 26 monomeric compounds in five subclasses of dietary flavonoids: Flavonols, flavones, flavanones, flavan-3-ols and anthocyanidins.