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Abstract
Epidemiological studies support the contention that health benefits can be derived from the consumption of fruits and their products, as they are associated with a reduced risk of certain diseases. Many of the health benefits of fruits have been partially attributed to their flavonoid content, in particular proanthocyanidins. Proanthocyanidins are present as phytochemicals in fruit and fruit products, and contribute to bitter taste and color pigments. Proanthocyanidins are oligomeric structures composed of units of flavanol. Proanthocyanidins occur as a mixture of various oligomers, and are characterized by high molecular weight and numerous hydroxyl groups. Notably, the biological function is strongly related to its bioavailability. However, information on proanthocyanidin bioavailability remains limited. In this chapter, we summarize the structure, content and composition of fruit proanthocyanidins. Furthermore, the relationship between proanthocyanidins functions and bioavailability and metabolomics is also be discussed.
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