procyanidin has been researched along with punicalagin in 2 studies
| Studies (procyanidin) | Trials (procyanidin) | Recent Studies (post-2010) (procyanidin) | Studies (punicalagin) | Trials (punicalagin) | Recent Studies (post-2010) (punicalagin) |
|---|---|---|---|---|---|
| 4,116 | 136 | 2,747 | 244 | 3 | 207 |
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 1 (50.00) | 24.3611 |
| 2020's | 1 (50.00) | 2.80 |
| Authors | Studies |
|---|---|
| Behrens, M; Brandão, E; Brás, N; de Freitas, V; García-Estevez, I; Groβmann, P; Mateus, N; Meyerhof, W; Silva, MS; Soares, S | 1 |
| Chang, WC; Chen, CY; Chen, HF; Chen, Y; Hsueh, PR; Huang, HY; Hung, MC; Peng, SL; Shen, WJ; Wang, SC; Wang, WJ; Wu, CS | 1 |
2 other study(ies) available for procyanidin and punicalagin
| Article | Year |
|---|---|
Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols.
Topics: Biflavonoids; Catechin; Cell Line; Flavoring Agents; Humans; Hydrolyzable Tannins; Polyphenols; Proanthocyanidins; Receptors, G-Protein-Coupled; Taste | 2018 |
The natural tannins oligomeric proanthocyanidins and punicalagin are potent inhibitors of infection by SARS-CoV-2.
Topics: Antioxidants; COVID-19; Humans; Proanthocyanidins; SARS-CoV-2; Tannins | 2023 |