Recent advances in proanthocyanidins: Source valorization, functional potentials, and delivery innovations

Area of Science:

• Agro-food Science
• Nutraceutical Science
• Biochemistry

Background:

• Proanthocyanidins (PAs) are bioactive polyphenols from agro-plant byproducts with significant health benefits.
• Existing reviews lack integrated synthesis of PA type distribution, structure-function relationships, and nanoencapsulation strategies.

Purpose of the Study:

• To systematically review PA type distribution in agro-plant byproducts.
• To summarize green extraction and structural characterization methods for PAs.
• To explore PA structure-function relationships and health benefits, including nanoencapsulation for enhanced delivery.

Main Methods:

• Literature review focusing on PA distribution, extraction, characterization, bioactivities, and nanoencapsulation.
• Analysis of structure-activity relationships based on key structural features.
• Synthesis of data on antioxidant, anti-inflammatory, gut microbiota-modulating, and cardioprotective effects.

Main Results:

• A- and B-type PAs are distributed across various agro-plant byproducts.
• Green extraction methods and structural characterization techniques are summarized.
• Key structural features significantly influence PA bioactivities, including antioxidant and anti-inflammatory effects.
• Nanoencapsulation using lipid-, protein-, and polysaccharide-based carriers enhances PA stability and bioaccessibility.

Conclusions:

• This review provides a comprehensive foundation for the high-value utilization of PAs in functional foods and nutraceuticals.
• Understanding PA distribution, structure-function links, and delivery strategies is crucial for sustainable applications.
• Nanoencapsulation offers a promising approach to improve the efficacy of PAs.