Compounds > procyanidin
Page last updated: 2024-09-02

procyanidin and ferulic acid

procyanidin has been researched along with ferulic acid in 5 studies

Compound Research Comparison

Studies
(procyanidin)		Trials
(procyanidin)		Recent Studies (post-2010)
(procyanidin)		Studies
(ferulic acid)		Trials
(ferulic acid)		Recent Studies (post-2010) (ferulic acid)
4,1161362,7472,838441,746

Protein Interaction Comparison

ProteinTaxonomyprocyanidin (IC50)ferulic acid (IC50)
Carbonic anhydrase 2Homo sapiens (human)6.44
Polyunsaturated fatty acid lipoxygenase ALOX15Oryctolagus cuniculus (rabbit)3.975
Carbonic anhydrase 5A, mitochondrialHomo sapiens (human)8.86
Alpha-synucleinHomo sapiens (human)0.75
Xanthine dehydrogenase/oxidaseBos taurus (cattle)8.2
Carbonic anhydrase 9Homo sapiens (human)9.39

Research

Studies (5)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's1 (20.00)29.6817
2010's3 (60.00)24.3611
2020's1 (20.00)2.80

Authors

AuthorsStudies
Holtekjølen, AK; Kinitz, C; Knutsen, SH1
Canali, R; Frontela, C; Martínez, C; Ros, G; Sánchez-Siles, LM; Virgili, F1
Xiang, G; Xu, L; Yao, Y; Yu, X; Yue, Q1
Li, X; Shi, Q; Su, J; Zhang, Z; Zhou, J1
de Castro, RJS; Hilkner, MH; Rasera, GB1

Other Studies

5 other study(ies) available for procyanidin and ferulic acid

ArticleYear
Flavanol and bound phenolic acid contents in different barley varieties.
    Journal of agricultural and food chemistry, 2006, Mar-22, Volume: 54, Issue:6

    Topics: Coumaric Acids; Flavonols; Flour; Hordeum; Hydroxybenzoates; Polysaccharides; Proanthocyanidins

2006
Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion.
    Journal of the science of food and agriculture, 2011, Jan-30, Volume: 91, Issue:2

    Topics: Ananas; Beverages; Biflavonoids; Caffeic Acids; Catechin; Chlorogenic Acid; Chromatography, High Pressure Liquid; Coumaric Acids; Digestion; Flavonoids; Food, Fortified; Fruit; Gallic Acid; In Vitro Techniques; Phenols; Pinus; Plant Bark; Plant Extracts; Plant Preparations; Polyphenols; Proanthocyanidins; Quercetin

2011
Characterization of Gene Expression Profile, Phenolic Composition, and Antioxidant Capacity in Red-Fleshed Grape Berries and Their Wines.
    Journal of agricultural and food chemistry, 2018, Jul-11, Volume: 66, Issue:27

    Topics: Anthocyanins; Antioxidants; Cinnamates; Color; Coumaric Acids; Flavonoids; Fruit; Gene Expression Regulation, Plant; Phenols; Proanthocyanidins; Vitis; Wine

2018
Comparative Analysis of Pigments, Phenolics, and Antioxidant Activity of Chinese Jujube (
    Molecules (Basel, Switzerland), 2018, Aug-01, Volume: 23, Issue:8

    Topics: Anthocyanins; Antioxidants; Biflavonoids; Carotenoids; Catechin; Coumaric Acids; Phenols; Proanthocyanidins; Quercetin; Ziziphus

2018
Free and insoluble-bound phenolics: How does the variation of these compounds affect the antioxidant properties of mustard grains during germination?
    Food research international (Ottawa, Ont.), 2020, Volume: 133

    Topics: Antioxidants; Chromatography, Liquid; Coumaric Acids; Flavonoids; Gallic Acid; Germination; Hydroxybenzoates; Mustard Plant; Phenols; Plant Extracts; Proanthocyanidins; Rutin; Tandem Mass Spectrometry

2020