Preparation, Characterization, and Antioxidative Effects of Oligomeric Proanthocyanidin−<scp>l</scp>-Cysteine Complexes

Abstract

Controlled acid-catalyzed degradation of proanthocyanidin polymers in grape seeds together with l -cysteine led to oligomeric proanthocyanidin− l -cysteine complexes along with monomeric flavan-3-ol derivatives being isolated, and their structures were confirmed on the basis of spectroscopic data and by chemical means. In addition, comparative studies on the antioxidative and survival effects of oligomeric proanthocyanidin− l -cysteine complexes and proanthocyanidin polymers were performed. The oligomeric proanthocyanidin− l -cysteine complexes showed higher bioavailability and antioxidant capacity and enhanced survival time in the animal test groups. In addition, it is suggested that the oligomeric complexes may help to prevent oxidative stress and may reduce free radical production. Keywords: Proanthocyanidin; oligomer; polymer; proanthocyanidin− l -cysteine complex; l -cysteine; polyphenol; flavan-3-ol; oligomerization; grape seed polyphenol; antioxidative activity; survival study