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May 15, 2000Journal of the Science of Food and Agriculture

Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

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Authors

CSCelestino Santos‐BuelgaUniversity of MinnesotaASAugustin ScalbertUniversity College Dublin

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Santos‐Buelga et al. (2000) studied this question.

synapsesocial.com/papers/69d723a03f906f6a06bef5fahttps://doi.org/10.1002/(sici)1097-0010(20000515)80:7<1094::aid-jsfa569>3.0.co;2-1
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Procyanidins of White Grapes and Wines1979 · 117 citations
  2. 2Tannin interactions with a full‐length human salivary proline‐rich protein display a stronger affinity than with single proline‐rich repeats1996 · 154 citations