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Updated: Jul 9, 2026

Biosynthesis of a Flavonol from a Flavanone by Establishing a One-pot Bienzymatic Cascade
Published on: August 14, 2019
Flavan-3-ols: nature, occurrence and biological activity
Patricia M Aron1, James A Kennedy
1Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
Flavan-3-ols and proanthocyanidins are common dietary flavonoids impacting food quality and offering health benefits like antioxidant and neuroprotective effects. This review details their distribution and health impacts.
Area of Science:
- Food Chemistry
- Nutritional Science
- Phytochemistry
Background:
- Flavan-3-ols and proanthocyanidins are prevalent flavonoids in the American diet, found in foods, beverages, and supplements.
- These compounds significantly influence food quality attributes, including taste, texture, aroma, and color.
- They also contribute to food functionality, enhancing microbial, oxidative, and heat stability.
Purpose of the Study:
- To review the distribution of flavan-3-ols and proanthocyanidins in various food sources.
- To summarize the diverse health-promoting effects associated with these dietary compounds.
Main Methods:
- Literature review of scientific publications on flavan-3-ols and proanthocyanidins.
- Analysis of their presence and concentration in different food matrices.
- Compilation of reported health benefits from in vitro and in vivo studies.
Main Results:
- Flavan-3-ols, particularly (-)-epicatechin, and proanthocyanidins exist as monomers, dimers, and oligomers in foods.
- These compounds are integral to food sensory properties and technological functionalities.
- Documented health benefits include antioxidant, anticarcinogenic, cardiopreventive, antimicrobial, antiviral, and neuroprotective activities.
Conclusions:
- Flavan-3-ols and proanthocyanidins are key functional ingredients with broad impacts on food and human health.
- Further research into their specific mechanisms and applications is warranted.
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