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. 2002 Apr;59(7):749-58.
doi: 10.1016/s0031-9422(02)00051-1.

Proanthocyanidin Glycosides and Related Polyphenols From Cacao Liquor and Their Antioxidant Effects

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Proanthocyanidin Glycosides and Related Polyphenols From Cacao Liquor and Their Antioxidant Effects

Tsutomu Hatano et al. Phytochemistry. .

Abstract

Purification of polar fractions from cacao liquor extracts gave 17 phenolics including four new compounds. The new compounds were characterized as a C-glycosidic flavan, an O-glycoside of a dimeric and two O-glycosides of trimeric A-linked proanthocyanidins, on the basis of spectroscopic data. Isolated polyphenols showed inhibitory effects on nicotinamide adenine dinucleotide phosphate-dependent lipid peroxidation in microsomes and on the autoxidation of linoleic acid. These effects were attributed to the radical-scavenging activity in the peroxidation chain reactions, based on the findings that the cacao polyphenols effectively scavenged the 1,1-diphenyl-2-picrylhydrazyl radical.

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