1. Anti-infection
  2. Bacterial
    Fungal
  3. Proanthocyanidins

Proanthocyanidins 

Cat. No.: HY-N0794 Purity: >95.0%
Handling Instructions

Proanthocyanidins are a class of polyphenolic that are widely distributed in higher plants, consisted of an electrophilic flavanyl unit. Proanthocyanidins can be used as antioxidant and anti-cancers agent. Proanthocyanidins also exhibit anti-inflammatory, cardioprotective, antibacterial and antifungal properties, which can be used in the treatment of chronic venous insufficiency, capillary fragility, sunburn and retinopathy..

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Proanthocyanidins Chemical Structure

Proanthocyanidins Chemical Structure

CAS No. : 20347-71-1

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Based on 1 publication(s) in Google Scholar

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Description

Proanthocyanidins are a class of polyphenolic that are widely distributed in higher plants, consisted of an electrophilic flavanyl unit. Proanthocyanidins can be used as antioxidant and anti-cancers agent. Proanthocyanidins also exhibit anti-inflammatory, cardioprotective, antibacterial and antifungal properties, which can be used in the treatment of chronic venous insufficiency, capillary fragility, sunburn and retinopathy.[1].

In Vitro

Proanthocyanidins are present in plants as complex mixtures of polymers. Predominant food sources are red wine, tea, chocolate and fruits like grapes, apples, pears, and cranberries[1].
The most interesting antibacterial activity of Proanthocyanidins is related to their presence in cranberries (Vaccinium macrocarpon Ait.). A number of clinical trials have demonstrated the effectiveness of cranberry consumption in preventing urinary tract infections (UTIs). Although UTIs can be caused by many microorganisms, more than 85% are caused by Escherichia coli. The presence of P-fimbriae on E. coli, which are proteinaceous fibers on the bacterial cell wall, has been clearly established as a virulence factor, since they are responsible by producing adhesions for adherence to uroepithelial cells. Recently, it is demonstrated that cranberry Proanthocyanidins might inhibit P-fimbriated E. coli from adhering to uroepithelial cells. The antiadhesion activity of cranberry juice appears to be related to the presence of Proanthocyanidins with at least one A-type linkage[1].

In Vivo

The effects of cacao liquor Proanthocyanidins on 2- amino-1-methyl-6-phenylimidazo [4,5-b] pyridine-induced mutagenesis in vivo carcinogenesis in female Sprague-Dawley rats are investigated. In the Ames assay, Proanthocyanidins shows strong antimutagenic effects when assayed in the presence of S-9 mixture. They also inhibit significantly rat pancreatic carcinogenesis in the initiation stage, but not mammary carcinogenesis[1].

Molecular Weight

594.52

Formula

C₃₀H₂₆O₁₃

CAS No.

20347-71-1

SMILES

OC1C(OC2C(C3=CC=C(O)C(O)=C3)OC4=CC(O)=CC(O)=C4C2)(C5=CC=C(O)C(O)=C5)OC6=CC(O)=CC(O)=C6C1O

Shipping

Room temperature in continental US; may vary elsewhere.

Storage
Powder -20°C 3 years
  4°C 2 years
In solvent -80°C 6 months
  -20°C 1 month
Solvent & Solubility
In Vitro: 

H2O : 5 mg/mL (8.41 mM; ultrasonic and adjust pH to 11 with Na2CO3)

Preparing
Stock Solutions
Concentration Solvent Mass 1 mg 5 mg 10 mg
1 mM 1.6820 mL 8.4101 mL 16.8203 mL
5 mM 0.3364 mL 1.6820 mL 3.3641 mL
10 mM --- --- ---
*Please refer to the solubility information to select the appropriate solvent.
References
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Keywords:

ProanthocyanidinsBacterialFungalInhibitorinhibitorinhibit

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