Category Archives: Proanthocyanidins

Grape Extract for Anxiety?

Posted on August 17, 2021 by Robert Barrington

Grapes are known to be a healthy food that provide significant health benefits when regularly consumed. Grapes, particularly their skins and their seeds are rich in antioxidants, including a group of flavonoids called anthocyanins (in the skins) and proanthocyanidins (in … Continue reading →

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Cocoa as a Mood Enhancer

Posted on September 12, 2020 by Robert Barrington
Posted in Anxiety, Cocoa (Theobroma cacao), Depression, Flavonoids, Mood, Proanthocyanidins | Comments Off on Cocoa as a Mood Enhancer

Dark Chocolate As A Mood Enhancer?

Posted on November 25, 2019 by Robert Barrington

Dark chocolate is considered a healthy food. This relates to the high concentration of flavonoid phytochemicals it contains, in addition to its lower sugar content compared to milk and white chocolate. The flavonoids in chocolate are derived from the cocoa … Continue reading →

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Are Proanthocyanidins Anxiolytic Agents?

Posted on October 15, 2019 by Robert Barrington

Proanthocyanidins are polymerised flavonoids. In this regard proanthocyanidins are a group of phytochemicals comprising of catechin units joined in various configurations. Proanthocyanidins are structurally similar to the catechin flavonoids found in apples and tea. Flavonoids including catechins have been shown … Continue reading →

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Cocoa For Relaxation?

Posted on January 27, 2019 by Robert Barrington
Posted in Anxiety, Depression, Mood, Polyphenols, Proanthocyanidins | Comments Off on Cocoa For Relaxation?

Flavonoids: What Are They, And Do You Need Them?

Posted on August 3, 2018 by Robert Barrington

There is a growing wave of interest regarding the benefits of dietary antioxidants, and for good reason. Dietary antioxidants may play a pivotal role in disease prevention and the provision of optimal health. Antioxidants are chemicals that can inhibit free … Continue reading →

Posted in Anthocyanins, Antioxidant, Catechin, Flavan-3-ols, Flavanones, Flavones, Flavonoids, Flavonols, Isoflavones, Proanthocyanidins | Comments Off on Flavonoids: What Are They, And Do You Need Them?

Proanthocyanidins and Theobromine: The Health Effects of Cocoa

Posted on July 31, 2018 by Robert Barrington

Antioxidant phytochemicals found ubiquitously throughout the plant kingdom. Edible plants provide a wide diversity of antioxidants with rich sources being fruits, vegetables, nuts, seeds, tea, wine and chocolate. Evidence suggest that phytochemical antioxidants are beneficial to the health and may … Continue reading →

Posted in Antioxidant, Caffeine, Cocoa (Theobroma cacao), Coffee, Proanthocyanidins, Tea, Theobromine, Theophylline | Comments Off on Proanthocyanidins and Theobromine: The Health Effects of Cocoa

Chocolate / Cocoa (Theobroma cacao)

Posted on December 27, 2017 by Robert Barrington

Phytochemistry: Chocolate / Cocoa (Theobroma cacao) contains a group of phytochemicals called N-acylethanolamines (NAEs). These can include N-linoleoyl ethanolamide, N-oleoylethanolamide and palmitoyl ethanolamide (PEA). These phytochemicals inhibit the breakdown of natural cannabinoid chemicals in the brain by inhibiting an enzyme … Continue reading →

Posted in Caffeine, Chocolate, Cocoa (Theobroma cacao), Methylxanthines, Phytochemistry, Proanthocyanidins | Comments Off on Chocolate / Cocoa (Theobroma cacao)

Pine Bark

Posted on December 19, 2017 by Robert Barrington

Phytochemistry: contains proanthocyanidins. These are polymers of the same catechin flavonoids in green tea. Also called oligomeric proanthocyanidins (OPCs) Uses: useful as a general antioxidant tonic, can also be used to treat issues relating to blood vessel breakdown or circulatory … Continue reading →

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High Flavonoid Intake Reduces Risk of Hypertension

Posted on December 19, 2017 by Robert Barrington

Flavonoids are polyphenolic antioxidants that are bioavailable in humans. The main flavonoid subgroups are flavonols, flavanones, flavones, flavan-3-ols, proanthocyanidins, anthocyanins and isoflavones. These different subgroups may have different biological activities, and are present in a broad range of foods in … Continue reading →

Posted in Anthocyanins, Blood Pressure, Cardiovascular Disease, Flavan-3-ols, Flavanones, Flavones, Flavonoids, Flavonols, Proanthocyanidins | Comments Off on High Flavonoid Intake Reduces Risk of Hypertension