procyanidin-b1 has been researched along with caffeic-acid* in 2 studies
2 other study(ies) available for procyanidin-b1 and caffeic-acid
| Article | Year |
|---|---|
Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration.
The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60 °C and 3.0 mL 100 kg(-1) of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature. Topics: Anthocyanins; Antioxidants; Biflavonoids; Caffeic Acids; Catechin; Cinnamates; Food Handling; Fruit and Vegetable Juices; Gallic Acid; Phenols; Polygalacturonase; Principal Component Analysis; Proanthocyanidins; Resveratrol; Stilbenes; Temperature; Vitis | 2015 |
Protective effect of phenolic compounds isolated from the hooks and stems of Uncaria sinensis on glutamate-induced neuronal death.
We isolated the phenolic compounds epicatechin, catechin, procyanidin B-1, procyanidin B-2, hyperin and caffeic acid from the hooks and stems of Uncaria sinensis (HSUS), and studied their protective effects against glutamate-induced neuronal death in cultured rat cerebellar granule cells. Cell viability evaluated by MTT assay was significantly increased by application of epicatechin (100-300 microM), catechin (300 microM), procyanidin B-1 (30-300 microM) and procyanidin B-2 (100-300 microM) compared with exposure to glutamate only. 45Ca2+ influx into cells induced by glutamate was also significantly inhibited by administration ofepicatechin (300 microM), catechin (300 microM), procyanidin B-1 (100-300 microM) and procyanidin B-2 (100-300 microM). These results suggest that epicatechin, catechin, procyanidin B-1 and procyanidin B-2 are the active components of HSUS that protect against glutamate-induced neuronal death in cultured cerebellar granule cells by inhibition of Ca2+ influx. Topics: Animals; Biflavonoids; Caffeic Acids; Calcium; Catechin; Cell Survival; Cells, Cultured; Cerebellum; Dose-Response Relationship, Drug; Glutamic Acid; Molecular Structure; Neurons; Phenols; Plant Extracts; Plant Stems; Plants, Medicinal; Proanthocyanidins; Quercetin; Rats; Rats, Wistar; Rubiaceae | 2001 |