Proanthocyanidin (also known as oligomeric proanthocyanidin (OPC), pycnogenol, leukocyanidin and leucoanthocyanin) is a class of flavonoids. It was discovered in 1936 by Professor Jacques Masquelier and called Vitamin P, although this name did not gain official category status and has since fallen out of usage. It was Masquelier who first developed techniques for the extraction of Proanthocyanidins from certain plant species. Oligomeric proanthocyanidins or OPCs are a class of flavonoid complexes found in grape seeds and skin, that act as antioxidants (free radical scavengers) in the human body. ... Molecular structure of flavone The term flavonoid refers to a class of plant secondary metabolites based around a phenylbenzopyrone structure. ...

Proanthocyanidins have been sold as nutritional and therapeutic supplements in Europe since the 1980s, but their introduction to the United States market has been relatively recent.

In the plant kingdom, proanthocyanidins are most often associated as flavonoid antioxidants derived from grape seed extract, grape skin and red wines of Vitis vinifera. An antioxidant is a chemical that prevents the oxidation of other chemicals. ... Oligomeric proanthocyanidins or OPCs are a class of flavonoid complexes found in grape seeds and skin, that act as antioxidants (free radical scavengers) in the human body. ... Species Vitis acerifolia Vitis aestivalis Vitis amurensis Vitis arizonica Vitis x bourquina Vitis californica Vitis x champinii Vitis cinerea Vitis x doaniana Vitis girdiana Vitis labrusca Vitis x labruscana Vitis lincecumii Vitis monticola Vitis mustangensis Vitis x novae-angliae Vitis palmata Vitis riparia Vitis rotundifolia Vitis rupestris Vitis shuttleworthii Vitis... This article is about the beverage. ... Binomial name Vitis vinifera L. For thousands of years, the fruit and plant of Vitis vinifera, the European grapevine, have been harvested for both medicinal and nutritional value; its history is intimately entwined with the history of wine. ...

This information attracted the attention of public news media, describing that red wine consumption was associated with favorable intake of health-promoting flavonoids which correlate with oxygen radical absorbance capacity (ORAC). Oxygen Radical Absorbance Capacity (ORAC) is a method of measuring antioxidant contents in different foods. ...

In red wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 +/- 96.06 mg/L) than that in white wines (8.75 +/- 4.53 mg/L). A relative high correlation in red wines was found between ORAC values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05) (References, Sanchez-Moreno et al., 2003). Malvidin is an anthocyanidin. ...

In white wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10).

A moderate drink (1 drink per day, about 140 mL) of red wine, or white wine, or wine made from highbush blueberry corresponded to an intake of 2.04 +/- 0.81 mmol of TE, 0.47 +/- 0.15 mmol of TE, and 2.42 +/- 0.88 mmol of TE of ORAC/day, respectively. Species See text. ...

These studies provide data supporting the French Paradox which hypothesizes that intake of proanthocyanidins and other flavonoids from regular consumption of red wines prevents occurrence of a higher disease rate (cardiovascular diseases, diabetes) in French citizens on high-fat diets. The French paradox refers to the fact that people in France suffer relatively low incidence of coronary heart disease, despite their diet being rich in saturated fats. ... Some steps an individual can take to reduce the risk of cardivascular disease include: Not smoking Maintaining a healthy body mass index Maintaining a diet conducive to cardovascular health, for example the polymeal Getting regular cardiovascular exercise Diet a low energy diet Exercise aerobic exercise, which will increase the strength... This article is about the disease that features high blood sugar. ...

Reference

• Sanchez-Moreno C, Cao G, Ou B, Prior RL. Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry. J Agric Food Chem. 2003 Aug 13;51(17):4889-96.