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Proanthocyanidins in food and health: structure-activity relationships, application challenges, and emerging

Ziyu Li1, Wenjun Wang1, Ping Cheng1

  • 1College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agro-Food Resources and High-Value Utilization, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China.

Food Chemistry
|January 28, 2026
PubMed

Keywords:
BioavailabilityDepolymerizationFood interactionsProanthocyanidinsStructure-activity relationships

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