Flavanols: Catechins and proanthocyanidins

• Tipo: Capítulo ou Parte de Livro
• Data: 2013

Autores

Joana Oliveira (Autor) FCUP; Nuno Mateus (Autor) FCUP; Victor de Freitas (Autor) FCUP

Livro

Título: Natural Products: Phytochemistry, Botany and Metabolism of Alkaloids, Phenolics and Terpenes

Páginas: 1753-1801

Indexação

Scopus - 22 Citações

Outras Informações

ID Authenticus: P-00S-58H

DOI: 10.1007/978-3-642-22144-6_58

Abstract (EN): Flavanols are a wide group of polyphenols that include flavan-3-ols (e.g., catechin and proanthocyanidins), flavan-4-ols, and flavan-3,4-diols. They arise from plant secondary metabolism through condensation of phenylalanine derived from the shikimate pathway with malonyl-CoA obtained from citrate that is produced by the tricarboxylic acid cycle, leading to the formation of the key precursor in the flavonoids biosynthesis: the naringenin chalcone. The exact nature of the molecular species that undergo polymerization and the mechanism of assembly in proanthocyanidins are still unknown. From a structural point of view, flavanols comprise a C15 (C6-C3-C6) general structure composed by a benzopyran moiety (A and C rings) with an additional aromatic ring (B ring) linked to carbon C-2 of C ring. Flavanols are present in nature in monomeric, oligomeric, and polymeric forms and differ from each other essentially in the configuration of carbon C-2, the hydroxylation/methoxylation pattern of the rings, the type of linkage between each unit, and the degree of galloylation. Flavanols in foods are described to present several beneficial effects such as antioxidant and anticarcinogenic properties and also contribute to the sensory properties of some food products, such as astringency and color. Some of these aspects are discussed herein. © Springer-Verlag Berlin Heidelberg 2013.

Idioma: Inglês

Tipo (Avaliação Docente): Científica