Interactions of flavan-3-ols and procyanidins with membranes: Mechanisms and the physiological relevance

Sandra V. Verstraeten, Cesar G. Fraga, Patricia I. Oteiza

Research output: Contribution to journalArticle

30 Citations (Scopus)

Abstract

Flavonoids are a type of phenolic compound widely present in edible plants. A great number of health benefits have been ascribed to flavonoid consumption in the human population. However, the molecular mechanisms involved in such effects remain to be identified. The flavan-3-ols (-)-epicatechin and (+)-catechin, and their related oligomers (procyanidins) have been thoroughly studied because of their capacity to interact with cell membranes. Starting with these interactions, procyanidins could modulate multiple biochemical processes, such as enzyme activities, receptor-ligand binding, membrane-initiated cell signaling, and molecule transport across membranes. This review focuses on molecular aspects of procyanidin interactions with membrane lipid components, and the resulting protection of the membranes against mechanical and/or oxidative damage, resulting in the maintenance of cell functions. This journal is

Original languageEnglish (US)
Pages (from-to)32-41
Number of pages10
JournalFood and Function
Volume6
Issue number1
DOIs
StatePublished - Jan 1 2015

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Proanthocyanidins
procyanidins
Catechin
flavanols
Flavonoids
cell membranes
Biochemical Phenomena
flavonoids
Cell Membrane
Edible Plants
Membranes
epicatechin
Insurance Benefits
Membrane Lipids
catechin
human population
phenolic compounds
Maintenance
enzyme activity
Ligands

ASJC Scopus subject areas

  • Food Science

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Interactions of flavan-3-ols and procyanidins with membranes : Mechanisms and the physiological relevance. / Verstraeten, Sandra V.; Fraga, Cesar G.; Oteiza, Patricia I.

In: Food and Function, Vol. 6, No. 1, 01.01.2015, p. 32-41.

Research output: Contribution to journalArticle

Verstraeten, Sandra V. ; Fraga, Cesar G. ; Oteiza, Patricia I. / Interactions of flavan-3-ols and procyanidins with membranes : Mechanisms and the physiological relevance. In: Food and Function. 2015 ; Vol. 6, No. 1. pp. 32-41.
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