from grape seeds. *Fitoterapia*, **71**(2), 162-175. https://doi.org/10.1016/S0367-326X(99)00161-6

Galarraga-Vinueza, M. E., Dohle, E., Ramanauskaita, A., Al-Maawi, S., Obreja, K., Magini, R., Sader, R., Ghanaati, S., & Schwarz, F. (2020). Anti-inflammatory and macrophage polarization effects of cranberry proanthocyanidins (PACs) for periodontal and peri-implant disease therapy. *Journal of Periodontal Research*, **55**, 821-829. https://doi.org/10.1111/jre.12773

Garzón, G. A., Soto, C. Y., López-R, M., Riedl, K. M., Browniller, C. R., & Howard, L. (2020). Phenolic profile, in vitro antimicrobial activity and antioxidant capacity of *Vaccinium meridionale* Swartz pomace. *Heliyon*, **6**, e03845. https://doi.org/10.1016/j.heliyon.2020.e03845

Giordani, E., Doumett, S., Nin, S., & Del Bubba, M. (2011). Selected primary and secondary metabolites in fresh persimmon (*Diospyros kaki* Thunb.): A review of analytical methods and current knowledge of fruit composition and health benefits. *Food Research International*, **44**, 1752-1767. https://doi.org/10.1016/j.foodres.2011.01.036

Gonthier, M.-P., Donovan, J. L., Texier, O., Felgines, C., Remesy, C., & Scalbert, A. (2003). Metabolism of dietary procyanidins in rats. *Free Radical Biology and Medicine*, **35**(8), 837-844. https://doi.org/10.1016/S0891-5849(03)00394-0

Grace, M. H., Esposito, D., Dunlap, K. L., & Lila, M. A. (2014). Comparative analysis of phenolic content and profile, antioxidant capacity, and anti-inflammatory bioactivity in wild Alaskan and commercial *Vaccinium* berries. *Journal of Agricultural and Food Chemistry*, **62**(18), 4007-4017. https://doi.org/10.1021/jf403810y

Gu, L., Kelm, M., Hammerstone, J. F., Beecher, G., Cunningham, D., Vannozzi, S., & Prior, R. L. (2002). Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent detection method. *Journal of Agricultural and Food Chemistry*, **50**(17), 4852-4860. https://doi.org/10.1021/jf20214v

Gu, L., Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., & Prior, R. L. (2004). Concentrations of proanthocyanidins in common foods and estimations of normal consumption. *The Journal of Nutrition*, **134**, 613-617. https://doi.org/10.1093/jn/134.3.613

Gu, L., Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D., & Prior, R. L. (2003). Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation. *Journal of Agricultural and Food Chemistry*, **51**, 7513-7521. https://doi.org/10.1021/jf034815d

Guyot, S., Marnet, N., & Drilleau, J.-F. (2001). Thiolysis-HPLC characterization of apple procyanidins covering a large range of polymerization states. *Journal of Agricultural and Food Chemistry*, **49**(1), 14-20. https://doi.org/10.1021/jf000814z

Guyot, S., Marnet, N., Laraba, D., Sanoner, P., & Drilleau, J.-F. (1998). Reversed-phase HPLC following thiolysis for quantitative estimation and characterization of the four main classes of phenolic compounds in different tissue zones of a French cider apple variety (*Malus domestica* Var. Kermerrien). *Journal of Agricultural and Food Chemistry*, **46**(5), 1698-1705. https://doi.org/10.1021/jf970832p

Han, M., Song, P., Huang, C., Rezaei, A., Farrar, S., Brown, M. A., & Ma, X. (2016). Dietary grape seed proanthocyanidins (GSPs) improve weaned intestinal microbiota and mucosal barrier using

a piglet model. *Oncotarget*, **7**(49), 80313-80326. https://doi.org/10.18632/oncotarget.13450

Han, S., Gao, H., Chen, S., Wang, Q., Li, X., Du, L.-J., Li, J., Luo, Y.-Y., Li, J.-X., & Zhao, L.-C. (2019). Procyanidin A1 alleviates inflammatory response induced by LPS through NF-κB, MAPK, and Nrf2/HO-1 pathways in RAW264.7 cells. *Scientific Reports*, **9**(1), 15087. https://doi.org/10.1038/s41598-019-51614-x

Howell, A. B., Reed, J. D., Krueger, C. G., Winterbottom, R., Cunningham, D. G., & Leahy, M. (2005). A-type cranberry proanthocyanidins and uropathogenic bacterial anti-adhesion activity. *Phytochemistry*, **66**, 2281-2291. https://doi.org/10.1016/j.phytochem.2005.05.022

Hsu, C., Lin, G., Lin, H., & Chang, S. (2018). Characteristics of proanthocyanidins in leaves of *Chamaecyparis obtusa* var. formosana as strong α-glucosidase inhibitors. *Journal of the Science of Food and Agriculture*, **98**, 3806-3814. https://doi.org/10.1002/jsfa.8894

Hu, X.-Q., Huang, Y.-Y., Dong, Q.-F., Song, L.-Y., Yuan, F., & Yu, R.-M. (2011). Structure characterization and antioxidant activity of a novel polysaccharide isolated from pulp tissues of *Litchi chinensis*. *Journal of Agricultural and Food Chemistry*, **59**, 11548-11552. https://doi.org/10.1021/jf203179y

Huang, B., Wang, L., Liu, M., Wu, X., Lu, Q., & Liu, R. (2022). The underlying mechanism of A-type procyanidins from peanut skin on DSS-induced ulcerative colitis mice by regulating gut microbiota and metabolism. *Journal of Food Biochemistry*, **46**(7), e14103. https://doi.org/10.1111/jfbc.14103

Huang, C., Feng, S., Huo, F., & Liu, H. (2022). Effects of four antibiotics on the diversity of the intestinal microbiota. *Microbiology Spectrum*, **10**(2), e0190421. https://doi.org/10.1128/spectrum.01904-21

Huang, T., Qian, Y., Wei, J., & Zhou, C. (2019). Polymeric antimicrobial food packaging and its applications. *Polymers*, **11**, 560. https://doi.org/10.3390/polym11030560

Ishihara, T., Kaidzu, S., Kimura, H., Koyama, Y., Matsuoka, Y., & Ohira, A. (2018). Protective effect of highly polymeric A-type proanthocyanidins from seed shells of Japanese horse chestnut (*Aesculus turbinata* Blume) against light-induced oxidative damage in rat retina. *Nutrients*, **10**, 593. https://doi.org/10.3390/nu10050593

Jeong, D. E., Cho, J.-Y., Lee, Y. G., Jeong, H. Y., Lee, H. J., & Moon, J.-H. (2017). Isolation of five proanthocyanidins from pear (*Pyrus pyrifolia* Nakai) fruit peels. *Food Science and Biotechnology*, **26**, 1209-1215. https://doi.org/10.1007/s10068-017-0157-4

Jiang, Z., Han, Z., Zhu, M., Wan, X., & Zhang, L. (2023). Effects of thermal processing on transformation of polyphenols and flavor quality. *Current Opinion in Food Science*, **51**, 101014. https://doi.org/10.1016/j.cofs.2023.101014

Jiao, J., Wei, Y., Chen, J., Chen, X., & Zhang, Y. (2017). Anti-aging and redox state regulation effects of A-type proanthocyanidins-rich cranberry concentrate and its comparison with grape seed extract in mice. *Journal of Functional Foods*, **30**, 63-73. https://doi.org/10.1016/j.jff.2016.12.039

Johnson, J. R., & Russo, T. A. (2002). Extraintestinal pathogenic *Escherichia coli*: “the other bad E coli”. *Journal of Laboratory and Clinical Medicine*, **139**, 155-162. https://doi.org/10.1067/mlc.2002.121550

Keenan, D. F., Brunton, N., Butler, F., Wouters, R., & Gormley, R. (2011). Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions. *Innovative*
from grape seeds. *Fitoterapia*, **71**(2), 162-175. https://doi.org/10.1016/S0367-326X(99)00161-6

Galarraga-Vinueza, M. E., Dohle, E., Ramanauskaita, A., Al-Maawi, S., Obreja, K., Magini, R., Sader, R., Ghanaati, S., & Schwarz, F. (2020). Anti-inflammatory and macrophage polarization effects of cranberry proanthocyanidins (PACs) for periodontal and peri-implant disease therapy. *Journal of Periodontal Research*, **55**, 821-829. https://doi.org/10.1111/jre.12773

Garzón, G. A., Soto, C. Y., López-R, M., Riedl, K. M., Browniller, C. R., & Howard, L. (2020). Phenolic profile, in vitro antimicrobial activity and antioxidant capacity of *Vaccinium meridionale* Swartz pomace. *Heliyon*, **6**, e03845. https://doi.org/10.1016/j.heliyon.2020.e03845

Giordani, E., Doumett, S., Nin, S., & Del Bubba, M. (2011). Selected primary and secondary metabolites in fresh persimmon (*Diospyros kaki* Thunb.): A review of analytical methods and current knowledge of fruit composition and health benefits. *Food Research International*, **44**, 1752-1767. https://doi.org/10.1016/j.foodres.2011.01.036

Gonthier, M.-P., Donovan, J. L., Texier, O., Felgines, C., Remesy, C., & Scalbert, A. (2003). Metabolism of dietary procyanidins in rats. *Free Radical Biology and Medicine*, **35**(8), 837-844. https://doi.org/10.1016/S0891-5849(03)00394-0

Grace, M. H., Esposito, D., Dunlap, K. L., & Lila, M. A. (2014). Comparative analysis of phenolic content and profile, antioxidant capacity, and anti-inflammatory bioactivity in wild Alaskan and commercial *Vaccinium* berries. *Journal of Agricultural and Food Chemistry*, **62**(18), 4007-4017. https://doi.org/10.1021/jf403810y

Gu, L., Kelm, M., Hammerstone, J. F., Beecher, G., Cunningham, D., Vannozzi, S., & Prior, R. L. (2002). Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent detection method. *Journal of Agricultural and Food Chemistry*, **50**(17), 4852-4860. https://doi.org/10.1021/jf20214v

Gu, L., Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., & Prior, R. L. (2004). Concentrations of proanthocyanidins in common foods and estimations of normal consumption. *The Journal of Nutrition*, **134**, 613-617. https://doi.org/10.1093/jn/134.3.613

Gu, L., Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D., & Prior, R. L. (2003). Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation. *Journal of Agricultural and Food Chemistry*, **51**, 7513-7521. https://doi.org/10.1021/jf034815d

Guyot, S., Marnet, N., & Drilleau, J.-F. (2001). Thiolysis-HPLC characterization of apple procyanidins covering a large range of polymerization states. *Journal of Agricultural and Food Chemistry*, **49**(1), 14-20. https://doi.org/10.1021/jf000814z

Guyot, S., Marnet, N., Laraba, D., Sanoner, P., & Drilleau, J.-F. (1998). Reversed-phase HPLC following thiolysis for quantitative estimation and characterization of the four main classes of phenolic compounds in different tissue zones of a French cider apple variety (*Malus domestica* Var. Kermerrien). *Journal of Agricultural and Food Chemistry*, **46**(5), 1698-1705. https://doi.org/10.1021/jf970832p

Han, M., Song, P., Huang, C., Rezaei, A., Farrar, S., Brown, M. A., & Ma, X. (2016). Dietary grape seed proanthocyanidins (GSPs) improve weaned intestinal microbiota and mucosal barrier using

a piglet model. *Oncotarget*, **7**(49), 80313-80326. https://doi.org/10.18632/oncotarget.13450

Han, S., Gao, H., Chen, S., Wang, Q., Li, X., Du, L.-J., Li, J., Luo, Y.-Y., Li, J.-X., & Zhao, L.-C. (2019). Procyanidin A1 alleviates inflammatory response induced by LPS through NF-κB, MAPK, and Nrf2/HO-1 pathways in RAW264.7 cells. *Scientific Reports*, **9**(1), 15087. https://doi.org/10.1038/s41598-019-51614-x

Howell, A. B., Reed, J. D., Krueger, C. G., Winterbottom, R., Cunningham, D. G., & Leahy, M. (2005). A-type cranberry proanthocyanidins and uropathogenic bacterial anti-adhesion activity. *Phytochemistry*, **66**, 2281-2291. https://doi.org/10.1016/j.phytochem.2005.05.022

Hsu, C., Lin, G., Lin, H., & Chang, S. (2018). Characteristics of proanthocyanidins in leaves of *Chamaecyparis obtusa* var. formosana as strong α-glucosidase inhibitors. *Journal of the Science of Food and Agriculture*, **98**, 3806-3814. https://doi.org/10.1002/jsfa.8894

Hu, X.-Q., Huang, Y.-Y., Dong, Q.-F., Song, L.-Y., Yuan, F., & Yu, R.-M. (2011). Structure characterization and antioxidant activity of a novel polysaccharide isolated from pulp tissues of *Litchi chinensis*. *Journal of Agricultural and Food Chemistry*, **59**, 11548-11552. https://doi.org/10.1021/jf203179y

Huang, B., Wang, L., Liu, M., Wu, X., Lu, Q., & Liu, R. (2022). The underlying mechanism of A-type procyanidins from peanut skin on DSS-induced ulcerative colitis mice by regulating gut microbiota and metabolism. *Journal of Food Biochemistry*, **46**(7), e14103. https://doi.org/10.1111/jfbc.14103

Huang, C., Feng, S., Huo, F., & Liu, H. (2022). Effects of four antibiotics on the diversity of the intestinal microbiota. *Microbiology Spectrum*, **10**(2), e0190421. https://doi.org/10.1128/spectrum.01904-21

Huang, T., Qian, Y., Wei, J., & Zhou, C. (2019). Polymeric antimicrobial food packaging and its applications. *Polymers*, **11**, 560. https://doi.org/10.3390/polym11030560

Ishihara, T., Kaidzu, S., Kimura, H., Koyama, Y., Matsuoka, Y., & Ohira, A. (2018). Protective effect of highly polymeric A-type proanthocyanidins from seed shells of Japanese horse chestnut (*Aesculus turbinata* Blume) against light-induced oxidative damage in rat retina. *Nutrients*, **10**, 593. https://doi.org/10.3390/nu10050593

Jeong, D. E., Cho, J.-Y., Lee, Y. G., Jeong, H. Y., Lee, H. J., & Moon, J.-H. (2017). Isolation of five proanthocyanidins from pear (*Pyrus pyrifolia* Nakai) fruit peels. *Food Science and Biotechnology*, **26**, 1209-1215. https://doi.org/10.1007/s10068-017-0157-4

Jiang, Z., Han, Z., Zhu, M., Wan, X., & Zhang, L. (2023). Effects of thermal processing on transformation of polyphenols and flavor quality. *Current Opinion in Food Science*, **51**, 101014. https://doi.org/10.1016/j.cofs.2023.101014

Jiao, J., Wei, Y., Chen, J., Chen, X., & Zhang, Y. (2017). Anti-aging and redox state regulation effects of A-type proanthocyanidins-rich cranberry concentrate and its comparison with grape seed extract in mice. *Journal of Functional Foods*, **30**, 63-73. https://doi.org/10.1016/j.jff.2016.12.039

Johnson, J. R., & Russo, T. A. (2002). Extraintestinal pathogenic *Escherichia coli*: “the other bad E coli”. *Journal of Laboratory and Clinical Medicine*, **139**, 155-162. https://doi.org/10.1067/mlc.2002.121550

Keenan, D. F., Brunton, N., Butler, F., Wouters, R., & Gormley, R. (2011). Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions. *Innovative*
*Food Science & Emerging Technologies, 12*(3), 261-268. https://doi.org/10.1016/j.ifset.2011.04.003

Kessy, H. N. E., Hu, Z., Zhao, L., & Zhou, M. (2016). Effect of steam blanching and drying on phenolic compounds of litchi pericarp. *Molecules* (Basel, Switzerland), 21, 729. https://doi.org/10.3390/molecules21060729

Killday, K. B., Davey, M. H., Glinski, J. A., Duan, P., Veluri, R., Proni, G., Daugherty, F. J., & Tempesta, M. S. (2011). Bioactive A-type proanthocyanidins from *Cinnamomum cassia*. *Journal of Natural Products*, 74, 1833-1841. https://doi.org/10.1021/np1007944

Kolodziej, H., Sakar, M. K., Burger, J. F. W., Engelshowe, R., & Ferreira, D. (1991). A-type proanthocyanidins from *Prunus spinosa*. *Phytochemistry*, 30*(6), 2041-2047. https://doi.org/10.1016/0031-9422(91)85064-7

La, V. D., Howell, A. B., & Grenier, D. (2010). Anti-Porphyromonas gingivalis and anti-inflammatory activities of A-type cranberry proanthocyanidins. *Antimicrobial Agents and Chemotherapy*, 54, 1778-1784. https://doi.org/10.1128/AAC.01432-09

Lachowicz, S., Michalska, A., Lech, K., Majerska, J., Oszmiański, J., & Figiel, A. (2019). Comparison of the effect of four drying methods on polyphenols in saskatoon berry. *Lebensmittel-Wissenschaft & Technologie, III*, 727-736. https://doi.org/10.1016/j.lwt.2019.05.054

Le Roux, E., Doco, T., Sarni-Manchado, P., Lozano, Y., & Cheynier, V. (1998). A-type proanthocyanidins from pericarp of *Litchi chinensis*. *Phytochemistry*, 48*(7), 1251-1258. https://doi.org/10.1016/S0031-9422(97)01070-4

Li, S., Xiao, J., Chen, L., Hu, C., Chen, P., Xie, B., & Sun, Z. (2012). Identification of A-series oligomeric procyanidins from pericarp of *Litchi chinensis* by FT-ICR-MS and LC-MS. *Food Chemistry*, 135, 31-38. https://doi.org/10.1016/j.foodchem.2012.04.039

Li, S., Yang, Y., Li, J., Zhu, Z., Lorenzo, J. M., & Barba, F. J. (2018). Increasing yield and antioxidative performance of litchi pericarp procyanidins in baked food by ultrasound-assisted extraction coupled with enzymatic treatment. *Molecules* (Basel, Switzerland), 23, 1089. https://doi.org/10.3390/molecules23092089

Li, W., Zhang, J., & Zhang, L. (2020). Assessment of the formation of A-type proanthocyanidin by model reaction to blueberry extract and epicatechin. *Lebensmittel-Wissenschaft & Technologie*, 134, 110169. https://doi.org/10.1016/j.lwt.2020.110169

Li, X., Sui, Y., Li, S., Xie, B., & Sun, Z. (2016). A-type procyanidins from litchi pericarp ameliorate hyperglycaemia by regulating hepatic and muscle glucose metabolism in streptozotocin (STZ)-induced diabetic mice fed with high fat diet. *Journal of Functional Foods*, 27, 711-722. https://doi.org/10.1016/j.jff.2016.08.010

Li, X., Wu, Q., Sui, Y., Li, S., Xie, B., & Sun, Z. (2018). Dietary supplementation of A-type procyanidins from litchi pericarp improves glucose homeostasis by modulating mTOR signaling and oxidative stress in diabetic ICR mice. *Journal of Functional Foods*, 44, 155-165. https://doi.org/10.1016/j.jff.2017.12.024

Lin, G., Hsu, C., & Chang, S. (2018). Antihyperglycemic activities of twig extract of indigenous cinnamon (*Cinnamomum osmophloeum*) on high-fat diet and streptozotocin-induced hyperglycemic rats. *Journal of the Science of Food and Agriculture*, 98, 5908-5915. https://doi.org/10.1002/jsfa.9286

Lin, L.-Z., Sun, J., Chen, P., Monagas, M. J., & Harnly, J. M. (2014). UHPLC-PDA-ESI/HRMSn profiling method to identify and quantify oligomeric proanthocyanidins in plant products. *Journal of Agricultural and Food Chemistry*, 62*(39), 9387-9400. https://doi.org/10.1021/jf501011y

Liu, L., Xie, B., Cao, S., Yang, E., Xu, X., & Guo, S. (2007). A-type procyanidins from *Litchi chinensis* pericarp with antioxidant activity. *Food Chemistry*, 105*(4), 1446-1451. https://doi.org/10.1016/j.foodchem.2007.05.022

Liu, M., Huang, B., Wang, L., Lu, Q., & Liu, R. (2022). Peanut skin procyanidins ameliorate insulin resistance via modulation of gut microbiota and gut barrier in type 2 diabetic mice. *Journal of the Science of Food and Agriculture*, 102, 5935-5947. https://doi.org/10.1002/jsfa.11945

Liu, X., Le Bourvellec, C., Guyot, S., & Renard, C. M. G. C. (2021). Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization. *Comprehensive Reviews in Food Science and Food Safety*, 20, 4841-4880. https://doi.org/10.1111/1541-4337.12797

Liu, X., Le Bourvellec, C., & Renard, C. M. G. C. (2020). Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure. *Comprehensive Reviews in Food Science and Food Safety*, 19*(6), 3574-3617. https://doi.org/10.1111/1541-4337.12632

Liu, X., Le Bourvellec, C., Yu, J., Zhao, L., Wang, K., Tao, Y., Renard, C. M. G. C., & Hu, Z. (2022). Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products. *Trends in Food Science & Technology*, 125, 12-25. https://doi.org/10.1016/j.tifs.2022.04.016

Liu, X., Li, J., Rolland-Sabaté, A., Perez, S., Le Bourvellec, C., & Renard, C. M. G. C. (2022). Experimental and theoretical investigation on interactions between xylose-containing hemicelluloses and procyanidins. *Carbohydrate Polymers*, 281, 119086. https://doi.org/10.1016/j.carbpol.2021.119086

Liu, X., Renard, C. M. G. C., Bureau, S., & Le Bourvellec, C. (2021). Interactions between heterogeneous cell walls and two procyanidins: Insights from the effects of chemical composition and physical structure. *Food Hydrocolloids*, 121, 107018. https://doi.org/10.1016/j.foodhyd.2021.107018

Liu, X., Renard, C. M. G. C., Rolland-Sabaté, A., & Le Bourvellec, C. (2021). Exploring interactions between pectins and procyanidins: Structure-function relationships. *Food Hydrocolloids*, 113, 106498. https://doi.org/10.1016/j.foodhyd.2020.106498

Lorenzo, J. M., Munekata, P. E. S., Sant'Ana, A. S., Carvalho, R. B., Barba, F. J., Toldrá, F., Mora, L., & Trindade, M. A. (2018). Main characteristics of peanut skin and its role for the preservation of meat products. *Trends in Food Science & Technology*, 77, 1-10. https://doi.org/10.1016/j.tifs.2018.04.007

Lou, H., Yamazaki, Y., Sasaki, T., Uchida, M., Tanaka, H., & Oka, S. (1999). A-type proanthocyanidins from peanut skins. *Phytochemistry*, 51*(2), 297-308. https://doi.org/10.1016/S0031-9422(98)00736-5

Lou, X., Xiong, J., Tian, H., Yu, H., Chen, C., Huang, J., Yuan, H., Hanna, M., Yuan, L., & Xu, H. (2022). Effect of high-pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (*Crataegus pinnatifida*) juice. *Journal of Food Composition and Analysis*, 110, 104540. https://doi.org/10.1016/j.jfca.2022.104540

Luganini, A., Terlizzi, M. E., Catucci, G., Gilardi, G., Maffei, M. E., & Gribaudo, G. (2018). The cranberry extract Oximacro® exerts in vitro virucidal activity against influenza virus by interfering with hemagglutinin. *Frontiers in Microbiology*, 9, 1826. https://doi.org/10.3389/fmicb.2018.01826
Food Science & Emerging Technologies, 12(3), 261–268. https://doi.org/10.1016/j.ifset.2011.04.003

Kessy, H. N. E., Hu, Z., Zhao, L., & Zhou, M. (2016). Effect of steam blanching and drying on phenolic compounds of litchi pericarp. *Molecules* (Basel, Switzerland), 21, 729. https://doi.org/10.3390/molecules21060729

Killday, K. B., Davey, M. H., Glinski, J. A., Duan, P., Veluri, R., Proni, G., Daugherty, F. J., & Tempesta, M. S. (2011). Bioactive A-type proanthocyanidins from *Cinnamomum cassia*. *Journal of Natural Products*, 74, 1833–1841. https://doi.org/10.1021/np1007944

Kolodziej, H., Sakar, M. K., Burger, J. F. W., Engelshowe, R., & Ferreira, D. (1991). A-type proanthocyanidins from *Prunus spinosa*. *Phytochemistry*, 30(6), 2041–2047. https://doi.org/10.1016/0031-9422(91)85064-7

La, V. D., Howell, A. B., & Grenier, D. (2010). Anti-Porphyromonas gingivalis and anti-inflammatory activities of A-type cranberry proanthocyanidins. *Antimicrobial Agents and Chemotherapy*, 54, 1778–1784. https://doi.org/10.1128/AAC.01432-09

Lachowicz, S., Michalska, A., Lech, K., Majerska, J., Oszmiański, J., & Figiel, A. (2019). Comparison of the effect of four drying methods on polyphenols in saskatoon berry. *Lebensmittel-Wissenschaft & Technologie, III*, 727–736. https://doi.org/10.1016/j.lwt.2019.05.054

Le Roux, E., Doco, T., Sarni-Manchado, P., Lozano, Y., & Cheynier, V. (1998). A-type proanthocyanidins from pericarp of *Litchi chinensis*. *Phytochemistry*, 48(7), 1251–1258. https://doi.org/10.1016/S0031-9422(97)01070-4

Li, S., Xiao, J., Chen, L., Hu, C., Chen, P., Xie, B., & Sun, Z. (2012). Identification of A-series oligomeric procyanidins from pericarp of *Litchi chinensis* by FT-ICR-MS and LC-MS. *Food Chemistry*, 135, 31–38. https://doi.org/10.1016/j.foodchem.2012.04.039

Li, S., Yang, Y., Li, J., Zhu, Z., Lorenzo, J. M., & Barba, F. J. (2018). Increasing yield and antioxidative performance of litchi pericarp procyanidins in baked food by ultrasound-assisted extraction coupled with enzymatic treatment. *Molecules* (Basel, Switzerland), 23, 1089. https://doi.org/10.3390/molecules23092089

Li, W., Zhang, J., & Zhang, L. (2020). Assessment of the formation of A-type proanthocyanidin by model reaction to blueberry extract and epicatechin. *Lebensmittel-Wissenschaft & Technologie*, 134, 110169. https://doi.org/10.1016/j.lwt.2020.110169

Li, X., Sui, Y., Li, S., Xie, B., & Sun, Z. (2016). A-type procyanidins from litchi pericarp ameliorate hyperglycaemia by regulating hepatic and muscle glucose metabolism in streptozotocin (STZ)-induced diabetic mice fed with high fat diet. *Journal of Functional Foods*, 27, 711–722. https://doi.org/10.1016/j.jff.2016.08.010

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Maffei, M. E., Salata, C., & Gribaudo, G. (2022). Tackling the future pandemics: Broad-spectrum antiviral agents (BSAAs) based on A-type proanthocyanidins. *Molecules* (Basel, Switzerland), 27(23), 8353. https://doi.org/10.3390/molecules27238353

Man, S., Ma, J., Yao, J., Cui, J., Wang, C., Li, Y., Ma, L., & Lu, F. (2017). Systemic perturbations of key metabolites in type 2 diabetic rats treated by polyphenol extracts from Litchi chinensis seeds. *Journal of Agricultural and Food Chemistry*, 65, 7698-7704. https://doi.org/10.1021/acs.jafc.7b02206

Martins, G. R., do Amaral, F. R. L., Brum, F. L., Mohana-Borges, R., de Moura, S. S. T., Ferreira, F. A., Sangenito, L. S., Santos, A. L. S., Figueiredo, N. G., & da Silva, A. S. (2020). Chemical characterization, antioxidant and antimicrobial activities of açaí seed (*Euterpe oleracea* Mart.) extracts containing A-and B-type pro-cyanidins. *Lebensmittel-Wissenschaft & Technologie*, 132, 109830. https://doi.org/10.1016/j.lwt.2020.109830

Mau, J.-L., Lin, H.-C., & Chen, C.-C. (2002). Antioxidant properties of several medicinal mushrooms. *Journal of Agricultural and Food Chemistry*, 50, 6072-6077. https://doi.org/10.1021/jf0201273

Mbaoji, F. N., Onwuka, A. M., Onu, S., Peter, I. E., Nweze, J. A., & Okonta, L. E. (2020). Evaluation of methanol-dichloromethane extract of *Stemonocoleus micranthus* Harms (*Fabaceae*) stem bark for anti-inflammatory and immunomodulatory activities. *Evidence-Based Complementary and Alternative Medicine*, 2020, 1738163. https://doi.org/10.1155/2020/1738163

McRae, J. M., Falconer, R. J., & Kennedy, J. A. (2010). Thermodynamics of grape and wine tannin interaction with polyproline: Implications for red wine astringency. *Journal of Agricultural and Food Chemistry*, 58(23), 12510-12518. https://doi.org/10.1021/jf1030967

Michalska, A., Wojdylo, A., Honke, J., Ciska, E., & Andlauer, W. (2018). Drying-induced physico-chemical changes in cranberry products. *Food Chemistry*, 240, 448-455. https://doi.org/10.1016/j.foodchem.2017.07.050

Miranda-Hernández, A. M., Muñiz-Márquez, D. B., Wong-Paz, J. E., Aguilar-Zárate, P., de la Rosa-Hernández, M., Larios-Cruz, R., & Aguilar, C. N. (2019). Characterization by HPLC-ESI-MS² of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp. *Food Chemistry*, 291, 126-131. https://doi.org/10.1016/j.foodchem.2019.04.020

Monagas, M., Garrido, I., Lebron-Aguilar, R., Gómez-Cordovés, M. C., Rybarczyk, A., Amarowicz, R., & Bartolome, B. (2009). Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins. *Journal of Agricultural and Food Chemistry*, 57, 10590-10599. https://doi.org/10.1021/jf901391a

Muñoz-Arrieta, R., Esquivel-Alvarado, D., Alfaro-Viquez, E., Alvarez-Valverde, V., Krueger, C. G., & Reed, J. D. (2021). Nutritional and bioactive composition of Spanish, Valencia, and Virginia type peanut skins. *Journal of Food Composition and Analysis*, 98, 103816. https://doi.org/10.1016/j.jfca.2021.103816

Mustafa, A. M., Abouelenein, D., Acquaticci, L., Alessandroni, L., Abd-Allah, R. H., Borsetta, G., Sagratini, G., Maggi, F., Vittori, S., & Caprioli, G. (2021). Effect of roasting, boiling, and frying processing on 29 polyphenolics and antioxidant activity in seeds and

shells of sweet chestnut (*Castanea sativa* mill.). *Plants*, 10, 2192. https://doi.org/10.3390/plants10102192

Nakase, H., Sato, N., Mizuno, N., & Ikawa, Y. (2022). The influence of cytokines on the complex pathology of ulcerative colitis. *Autoimmunity Reviews*, 21, 103017. https://doi.org/10.1016/j.autrev.2021.103017

Nie, F., Liu, L., Cui, J., Zhao, Y., Zhang, D., Zhou, D., Wu, J., Li, B., Wang, T., & Li, M. (2023). Oligomeric proanthocyanidins: An updated review of their natural sources, synthesis, and potentials. *Antioxidants*, 12(5), 1004. https://doi.org/10.3390/antiox12051004

Occhipinti, A., Germano, A., & Maffei, M. E. (2016). Prevention of urinary tract infection with Oximacro®, a cranberry extract with a high content of A-type proanthocyanidins: A pre-clinical double-blind controlled study. *Urology Journal*, 13(2), 2640-2649. https://doi.org/10.22037/uj.v13i2.3190

Oldoni, T. L. C., Melo, P. S., Massarioli, A. P., Moreno, I. A. M., Bezerra, R. M. N., Rosalen, P. L., da Silva, G. V. J., Nascimento, A. M., & Alencar, S. M. (2016). Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (*Arachis hypogaea*) skin by combination of chromatography techniques. *Food Chemistry*, 192, 306-312. https://doi.org/10.1016/j.foodchem.2015.07.004

Ou, K., & Gu, L. (2014). Absorption and metabolism of proanthocyanidins. *Journal of Functional Foods*, 7, 43-53. https://doi.org/10.1016/j.jff.2013.08.004

Paone, P., & Cani, P. D. (2020). Mucus barrier, mucins and gut microbiota: The expected slimy partners? *Gut*, 69(12), 2232-2243. https://doi.org/10.1136/gutjnl-2020-322260corr1

Patanè, G. T., Putaggio, S., Tellone, E., Barreca, D., Ficarra, S., Maffei, C., Calderaro, A., & Laganà, G. (2023). Catechins and proanthocyanidins involvement in metabolic syndrome. *International Journal of Molecular Sciences*, 24(11), 9228. https://doi.org/10.3390/ijms24119228

Payne, S. E., Flematti, G. R., Reeder, A., Kotze, A. C., Durmic, Z., & Vercoe, P. E. (2018). Procyanidin A2 in the Australian plant *Alectryon oleifolius* has anthelmintic activity against equine cyathostomins in vitro. *Veterinary Parasitology*, 249, 63-69. https://doi.org/10.1016/j.vetpar.2017.11.008

Peng, J., Li, K., Zhu, W., Deng, X., & Li, C. (2018). Separation and purification of four phenolic compounds from persimmon by high-speed counter-current chromatography. *Journal of Chromatography B*, 1072, 78-85. https://doi.org/10.1016/j.jchromb.2017.11.010

Petroski, W., & Minich, D. M. (2020). Is there such a thing as “anti-nutrients”? A narrative review of perceived problematic plant compounds. *Nutrients*, 12(10), 2929. https://doi.org/10.3390/nu12102929

Petry, N., Egli, I., Zeder, C., Walczyk, T., & Hurrell, R. (2010). Polyphenols and phytic acid contribute to the low iron bioavailability from common beans in young women. *The Journal of Nutrition*, 140(11), 1977-1982. https://doi.org/10.3945/jn.110.125369

Pierre, J. F., Heneghan, A. F., Feliciano, R. P., Shanmuganayagam, D., Roenneburg, D. A., Krueger, C. G., Reed, J. D., & Kudsk, K. A. (2013). Cranberry proanthocyanidins improve the gut mucous layer morphology and function in mice receiving elemental enteral nutrition. *Journal of Parenteral and Enteral Nutrition*, 37(3), 401-409. https://doi.org/10.1177/0148607112463076

Pinto-Merino, Á., Labrador, J., Zubiaur, P., Alcaraz, R., Herrero, M. J., Montesinos, P., Abad-Santos, F., & Saiz-Rodríguez, M. (2022). Role
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Maffei, M. E., Salata, C., & Gribaudo, G. (2022). Tackling the future pandemics: Broad-spectrum antiviral agents (BSAAs) based on A-type proanthocyanidins. *Molecules* (Basel, Switzerland), 27(23), 8353. https://doi.org/10.3390/molecules27238353

Man, S., Ma, J., Yao, J., Cui, J., Wang, C., Li, Y., Ma, L., & Lu, F. (2017). Systemic perturbations of key metabolites in type 2 diabetic rats treated by polyphenol extracts from Litchi chinensis seeds. *Journal of Agricultural and Food Chemistry*, 65, 7698-7704. https://doi.org/10.1021/acs.jafc.7b02206

Martins, G. R., do Amaral, F. R. L., Brum, F. L., Mohana-Borges, R., de Moura, S. S. T., Ferreira, F. A., Sangenito, L. S., Santos, A. L. S., Figueiredo, N. G., & da Silva, A. S. (2020). Chemical characterization, antioxidant and antimicrobial activities of açaí seed (Euterpe oleracea Mart.) extracts containing A-and B-type pro-cyanidins. *Lebensmittel-Wissenschaft & Technologie*, 132, 109830. https://doi.org/10.1016/j.lwt.2020.109830

Mau, J.-L., Lin, H.-C., & Chen, C.-C. (2002). Antioxidant properties of several medicinal mushrooms. *Journal of Agricultural and Food Chemistry*, 50, 6072-6077. https://doi.org/10.1021/jf0201273

Mbaoji, F. N., Onwuka, A. M., Onu, S., Peter, I. E., Nweze, J. A., & Okonta, L. E. (2020). Evaluation of methanol-dichloromethane extract of *Stemonocoleus micranthus* Harms (*Fabaceae*) stem bark for anti-inflammatory and immunomodulatory activities. *Evidence-Based Complementary and Alternative Medicine*, 2020, 1738163. https://doi.org/10.1155/2020/1738163

McRae, J. M., Falconer, R. J., & Kennedy, J. A. (2010). Thermodynamics of grape and wine tannin interaction with polyproline: Implications for red wine astringency. *Journal of Agricultural and Food Chemistry*, 58(23), 12510-12518. https://doi.org/10.1021/jf1030967

Michalska, A., Wojdylo, A., Honke, J., Ciska, E., & Andlauer, W. (2018). Drying-induced physico-chemical changes in cranberry products. *Food Chemistry*, 240, 448-455. https://doi.org/10.1016/j.foodchem.2017.07.050

Miranda-Hernández, A. M., Muñiz-Márquez, D. B., Wong-Paz, J. E., Aguilar-Zárate, P., de la Rosa-Hernández, M., Larios-Cruz, R., & Aguilar, C. N. (2019). Characterization by HPLC-ESI-MS² of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp. *Food Chemistry*, 291, 126-131. https://doi.org/10.1016/j.foodchem.2019.04.020

Monagas, M., Garrido, I., Lebron-Aguilar, R., Gómez-Cordovés, M. C., Rybarczyk, A., Amarowicz, R., & Bartolome, B. (2009). Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins. *Journal of Agricultural and Food Chemistry*, 57, 10590-10599. https://doi.org/10.1021/jf901391a

Muñoz-Arrieta, R., Esquivel-Alvarado, D., Alfaro-Viquez, E., Alvarez-Valverde, V., Krueger, C. G., & Reed, J. D. (2021). Nutritional and bioactive composition of Spanish, Valencia, and Virginia type peanut skins. *Journal of Food Composition and Analysis*, 98, 103816. https://doi.org/10.1016/j.jfca.2021.103816

Mustafa, A. M., Abouelenein, D., Acquaticci, L., Alessandroni, L., Abd-Allah, R. H., Borsetta, G., Sagratini, G., Maggi, F., Vittori, S., & Caprioli, G. (2021). Effect of roasting, boiling, and frying processing on 29 polyphenolics and antioxidant activity in seeds and

shells of sweet chestnut (*Castanea sativa* mill.). *Plants*, 10, 2192. https://doi.org/10.3390/plants10102192

Nakase, H., Sato, N., Mizuno, N., & Ikawa, Y. (2022). The influence of cytokines on the complex pathology of ulcerative colitis. *Autoimmunity Reviews*, 21, 103017. https://doi.org/10.1016/j.autrev.2021.103017

Nie, F., Liu, L., Cui, J., Zhao, Y., Zhang, D., Zhou, D., Wu, J., Li, B., Wang, T., & Li, M. (2023). Oligomeric proanthocyanidins: An updated review of their natural sources, synthesis, and potentials. *Antioxidants*, 12(5), 1004. https://doi.org/10.3390/antiox12051004

Occhipinti, A., Germano, A., & Maffei, M. E. (2016). Prevention of urinary tract infection with Oximacro®, a cranberry extract with a high content of A-type proanthocyanidins: A pre-clinical double-blind controlled study. *Urology Journal*, 13(2), 2640-2649. https://doi.org/10.22037/uj.v13i2.3190

Oldoni, T. L. C., Melo, P. S., Massarioli, A. P., Moreno, I. A. M., Bezerra, R. M. N., Rosalen, P. L., da Silva, G. V. J., Nascimento, A. M., & Alencar, S. M. (2016). Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (*Arachis hypogaea*) skin by combination of chromatography techniques. *Food Chemistry*, 192, 306-312. https://doi.org/10.1016/j.foodchem.2015.07.004

Ou, K., & Gu, L. (2014). Absorption and metabolism of proanthocyanidins. *Journal of Functional Foods*, 7, 43-53. https://doi.org/10.1016/j.jff.2013.08.004

Paone, P., & Cani, P. D. (2020). Mucus barrier, mucins and gut microbiota: The expected slimy partners? *Gut*, 69(12), 2232-2243. https://doi.org/10.1136/gutjnl-2020-322260corr1

Patanè, G. T., Putaggio, S., Tellone, E., Barreca, D., Ficarra, S., Maffei, C., Calderaro, A., & Laganà, G. (2023). Catechins and proanthocyanidins involvement in metabolic syndrome. *International Journal of Molecular Sciences*, 24(11), 9228. https://doi.org/10.3390/ijms24119228

Payne, S. E., Flematti, G. R., Reeder, A., Kotze, A. C., Durmic, Z., & Vercoe, P. E. (2018). Procyanidin A2 in the Australian plant *Alectryon oleifolius* has anthelmintic activity against equine cyathostomins in vitro. *Veterinary Parasitology*, 249, 63-69. https://doi.org/10.1016/j.vetpar.2017.11.008

Peng, J., Li, K., Zhu, W., Deng, X., & Li, C. (2018). Separation and purification of four phenolic compounds from persimmon by high-speed counter-current chromatography. *Journal of Chromatography B*, 1072, 78-85. https://doi.org/10.1016/j.jchromb.2017.11.010

Petroski, W., & Minich, D. M. (2020). Is there such a thing as “anti-nutrients”? A narrative review of perceived problematic plant compounds. *Nutrients*, 12(10), 2929. https://doi.org/10.3390/nu12102929

Petry, N., Egli, I., Zeder, C., Walczyk, T., & Hurrell, R. (2010). Polyphenols and phytic acid contribute to the low iron bioavailability from common beans in young women. *The Journal of Nutrition*, 140(11), 1977-1982. https://doi.org/10.3945/jn.110.125369

Pierre, J. F., Heneghan, A. F., Feliciano, R. P., Shanmuganayagam, D., Roenneburg, D. A., Krueger, C. G., Reed, J. D., & Kudsk, K. A. (2013). Cranberry proanthocyanidins improve the gut mucous layer morphology and function in mice receiving elemental enteral nutrition. *Journal of Parenteral and Enteral Nutrition*, 37(3), 401-409. https://doi.org/10.1177/0148607112463076

Pinto-Merino, Á., Labrador, J., Zubiaur, P., Alcaraz, R., Herrero, M. J., Montesinos, P., Abad-Santos, F., & Saiz-Rodríguez, M. (2022). Role
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Vasudevan, S., Thamil Selvan, G., Bhaskaran, S., Hari, N., & Solomon, A. P. (2020). Reciprocal cooperation of type A procyanidin and nitrofurantoin against multi-drug resistant (MDR) UPEC: A pH-dependent study. *Frontiers in Cellular and Infection Microbiology*, **10**, 421. https://doi.org/10.3389/fcimb.2020.00421

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Sui, Y., Shi, J., Cai, S., Xiong, T., Xie, B., Sun, Z., & Mei, X. (2021). Metabolites of procyanidins from *Litchi chinensis* pericarp with xanthine oxidase inhibitory effect and antioxidant activity. *Frontiers in Nutrition*, **8**, 676346. https://doi.org/10.3389/fnut.2021.676346

Sun, J., Chu, Y.-F., Wu, X., & Liu, R. H. (2002). Antioxidant and antiproliferative activities of common fruits. *Journal of Agricultural and Food Chemistry*, **50**, 7449–7454. https://doi.org/10.1021/jf0207530

Sun, J., Jiang, Y., Shi, J., Wei, X., Xue, S. J., Shi, J., & Yi, C. (2010). Antioxidant activities and contents of polyphenol oxidase substrates from pericarp tissues of litchi fruit. *Food Chemistry*, **119**, 753–757. https://doi.org/10.1016/j.foodchem.2009.07.025

Tanaka, T., Betkekar, V. V., Ohmori, K., Suzuki, K., & Shigemori, H. (2021). Evaluation of amyloid polypeptide aggregation inhibition and disaggregation activity of A-type procyanidins. *Pharmaceuti-cals*, **14**, 1118. https://doi.org/10.3390/ph14111118

Tang, Y., Xiong, R., Wu, A.-G., Yu, C.-L., Zhao, Y., Qiu, W.-Q., Wang, X.-L., Teng, J.-F., Liu, J., & Chen, H.-X. (2018). Polyphenols derived from lychee seed suppress Aβ (1-42)-induced neuroinflammation. *International Journal of Molecular Sciences*, **19**, 2109. https://doi.org/10.3390/ijms19072109

Tao, W., Pan, H., Jiang, H., Wang, M., & Ye, X. (2022). Extraction and identification of proanthocyanidins from the leaves of persimmon and loquat. *Food Chemistry*, **372**, 130780. https://doi.org/10.1016/j.foodchem.2021.130780

Tao, W., Zhang, Y., Shen, X., Cao, Y., Shi, J., Ye, X., & Chen, S. (2019). Rethinking the mechanism of the health benefits of proanthocyanidins: Absorption, metabolism, and interaction with gut microbiota. *Comprehensive Reviews in Food Science and Food Safety*, **18**(4), 971–985. https://doi.org/10.1111/1541-4337.12444

Terlizzi, M. E., Occhipinti, A., Luganini, A., Maffei, M. E., & Gribaudo, G. (2016). Inhibition of herpes simplex type 1 and type 2 infections by Oximacro®, a cranberry extract with a high content of A-type proanthocyanidins (PACs-A). *Antiviral Research*, **132**, 154–164. https://doi.org/10.1016/j.antiviral.2016.06.006

Thakur, R., Pristijono, P., Scarlett, C. J., Bowyer, M., Singh, S. P., & Vuong, Q. V. (2019). Starch-based films: Major factors affecting their properties. *International Journal of Biological Macro-molecules*, **132**, 1079–1089. https://doi.org/10.1016/j.ijbiomac.2019.03.190

Timmermann, C. A. G., Mølck, S. S., Kadawathagedara, M., Bjerregaard, A. A., Törnqvist, M., Brantsæter, A. L., & Pedersen, M. (2021). A review of dietary intake of acrylamide in humans. *Toxics*, **9**, 155. https://doi.org/10.3390/toxics9070155

Unusan, N. (2020). Proanthocyanidins in grape seeds: An updated review of their health benefits and potential uses in the food industry. *Journal of Functional Foods*, **67**, 103861. https://doi.org/10.1016/j.jff.2020.103861

Vasudevan, S., Thamil Selvan, G., Bhaskaran, S., Hari, N., & Solomon, A. P. (2020). Reciprocal cooperation of type A procyanidin and nitrofurantoin against multi-drug resistant (MDR) UPEC: A pH-dependent study. *Frontiers in Cellular and Infection Microbiology*, **10**, 421. https://doi.org/10.3389/fcimb.2020.00421

Vinson, J. A., Bose, P., Proch, J., Al Kharrat, H., & Samman, N. (2008). Cranberries and cranberry products: Powerful in vitro, ex vivo, and in vivo sources of antioxidants. *Journal of Agricultural and Food Chemistry*, **56**, 5884–5891. https://doi.org/10.1021/jf073309b

Wang, L., Lin, X., Zhang, J., Zhang, W., Hu, X., Li, W., Li, C., & Liu, S. (2019). Extraction methods for the releasing of bound phenolics from *Rubus idaeus* L. leaves and seeds. *Industrial Crops and Products*, **135**, 1–9. https://doi.org/10.1016/j.indcrop.2019.04.003

Wang, M., Chen, J., Chen, S., Ye, X., & Liu, D. (2021). Inhibition effect of three common proanthocyanidins from grape seeds, peanut skins and pine barks on maize starch retrogradation. *Carbohydrate Polymers*, **252**, 117172. https://doi.org/10.1016/j.carbpol.2020.117172

Wang, Q.-Q., Gao, H., Yuan, R., Han, S., Li, X.-X., Tang, M., Dong, B., Li, J.-X., Zhao, L.-C., & Feng, J. (2020). Procyanidin A2, a polyphenolic compound, exerts anti-inflammatory and anti-oxidative activity in lipopolysaccharide-stimulated RAW264.7 cells. *PLoS ONE*, **15**(8), e0237017. https://doi.org/10.1371/journal.pone.0237017

Wang, S., Li, C., Copeland, L., Niu, Q., & Wang, S. (2015). Starch retrogradation: A comprehensive review. *Comprehensive Reviews in Food Science and Food Safety*, **14**, 568–585. https://doi.org/10.1111/1541-4337.12143

Wang, T., Guo, N., Wang, S.-X., Kou, P., Zhao, C.-J., & Fu, Y.-J. (2018). Ultrasound-negative pressure cavitation extraction of phenolic compounds from blueberry leaves and evaluation of its DPPH radical scavenging activity. *Food and Bioproducts Processing*, **108**, 69–80. https://doi.org/10.1016/j.fbp.2018.01.003

Wang, X., Zhang, A., Miao, J., Sun, H., Yan, G., Wu, F., & Wang, X. (2018). Gut microbiota as important modulator of metabolism in health and disease. *RSC Advances*, **8**(74), 42380–42389. https://doi.org/10.1039/c8ra08094a

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Xu, M., Lv, C., Wang, H., Lu, Q., Ye, M., Zhu, X., & Liu, R. (2022). Peanut skin extract ameliorates high-fat diet-induced atherosclerosis by regulating lipid metabolism, inflammation reaction and gut microbiota in ApoE<sup>-/-</sup> mice. *Food Research International*, **154**, 111014. https://doi.org/10.1016/j.foodres.2022.111014

Xu, Q., Chen, Z., Zhu, B., Wang, G., Jia, Q., Li, Y., & Wu, X. (2020). A-type cinnamon procyanidin oligomers protect against 1-methyl-4-phenyl-1, 2, 3, 6-tetrahydropyridine-induced neurotoxicity in mice through inhibiting the P38 mitogen-activated protein kinase/P53/BCL-2 associated x protein signaling pathway. *The Journal of Nutrition*, **150**, 1731-1737. https://doi.org/10.1093/jn/nxa128

Xu, X., Xie, H., Wang, Y., & Wei, X. (2010). A-type proanthocyanidins from lychee seeds and their antioxidant and antiviral activities. *Journal of Agricultural and Food Chemistry*, **58**(22), 11667-11672. https://doi.org/10.1021/jf1033202

Yan, F., Chen, L., Chen, W., Zhao, L., Lu, Q., & Liu, R. (2021). Protective effect of procyanidin A-type dimers against H₂O₂-induced oxidative stress in prostate DU145 cells through the MAPKs signaling pathway. *Life Sciences*, **266**, 118908. https://doi.org/10.1016/j.lfs.2020.118908

Yan, F., Zhao, L., Chen, W., Lu, Q., Tang, C., Wang, C., & Liu, R. (2020). Comparison of the inhibitory effects of procyanidins with different structures and their digestion products against acrylamide-induced cytotoxicity in IPEC-J2 cells. *Journal of Functional Foods*, **72**, 104073. https://doi.org/10.1016/j.jff.2020.104073

Yan, Z., Zhong, Y., Duan, Y., Chen, Q., & Li, F. (2020). Antioxidant mechanism of tea polyphenols and its impact on health benefits. *Animal Nutrition*, **6**(2), 115-123. https://doi.org/10.1016/j.aninu.2020.01.001

Yang, H., Tuo, X., Wang, L., Tundis, R., Portillo, M. P., Simal-Gandara, J., Yu, Y., Zou, L., Xiao, J., & Deng, J. (2021). Bioactive procyanidins from dietary sources: The relationship between bioactivity and polymerization degree. *Trends in Food Science & Technology*, **111**, 114-127. https://doi.org/10.1016/j.tifs.2021.02.063

Yang, K., & Chan, C. B. (2017). Proposed mechanisms of the effects of proanthocyanidins on glucose homeostasis. *Nutrition Reviews*, **75**(8), 642-657. https://doi.org/10.1093/nutrit/nux028

Yang, S., Zhang, Y., Li, W., You, B., Yu, J., Huang, X., & Yang, R. (2021). Gut microbiota composition affects procyanidin A2-attenuated atherosclerosis in ApoE<sup>-/-</sup>mice by modulating the bioavailability of its microbial metabolites. *Journal of Agricultural and Food Chemistry*, **69**, 6989-6999. https://doi.org/10.1021/acs.jafc.1c00430

Ye, H., Luo, L., Wang, J., Jiang, K., Yue, T., & Yang, H. (2022). Highly galloylated and A-type prodelphinidins and procyanidins in persimmon (*Diospyros kaki* L.) peel. *Food Chemistry*, **378**, 131972. https://doi.org/10.1016/j.foodchem.2021.131972

You, Y., Li, N., Han, X., Guo, J., Zhao, Y., Liu, G., Huang, W., & Zhan, J. (2018). Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage. *Innovative Food Science & Emerging Technologies*, **48**, 1-10. https://doi.org/10.1016/j.ifset.2018.05.007

Yu, J., Ahmedna, M., Goktepe, I., & Dai, J. (2006). Peanut skin procyanidins: Composition and antioxidant activities as affected by processing. *Journal of Food Composition and Analysis*, **19**, 364-371. https://doi.org/10.1016/j.jfca.2005.08.003

Yu, Y., Chen, P., Li, X., Shen, S., & Li, K. (2022). Persimmon proanthocyanidins with different degrees of polymerization possess distinct activities in models of high fat diet induced obesity. *Nutrients*, **14**(18), 3718. https://doi.org/10.3390/nu14183718

Zang, X., Shang, M., Xu, F., Liang, J., Wang, X., Mikage, M., & Cai, S. (2013). A-type proanthocyanidins from the stems of *Ephedra sinica* (*Ephedraceae*) and their antimicrobial activities. *Molecules* (*Basel*, Switzerland), **18**(5), 5172-5189. https://doi.org/10.3390/molecules18055172

Zeng, Y., Zhou, W., Yu, J., Zhao, L., Wang, K., Hu, Z., & Liu, X. (2023). By-products of fruit and vegetables: Antioxidant properties of extractable and non-extractable phenolic compounds. *Antioxidants*, **12**(2), 1-26. https://doi.org/10.3390/antiox12020418

Zhang, H., Lang, W., Liu, X., Bai, J., Jia, Q., & Shi, Q. (2022). Procyanidin A1 alleviates DSS-induced ulcerative colitis via regulating AMPK/mTOR/p70S6K-mediated autophagy. *Journal of Physiology and Biochemistry*, **78**, 1-15. https://doi.org/10.1007/s13105-021-00854-5

Zhang, L., Wang, Y., Li, D., Ho, C.-T., Li, J., & Wan, X. (2016). The absorption, distribution, metabolism and excretion of procyanidins. *Food & Function*, **7**(3), 1273-1281. https://doi.org/10.1039/c5fo01244a

Zhang, Y., Li, D., Qiao, J., Ni, Y., Liu, P., & Huang, D. (2022). Structure, degree of polymerization, and starch hydrolase inhibition activities of bird cherry (*Prunus padus*) proanthocyanidins. *Food Chemistry*, **385**, 132588. https://doi.org/10.1016/j.foodchem.2022.132588

Zhang, Y.-Y., Li, X.-L., Li, T.-Y., Li, M.-Y., Huang, R.-M., Li, W., & Yang, R.-L. (2018). 3-(4-Hydroxyphenyl) propionic acid, a major microbial metabolite of procyanidin A2, shows similar suppression of macrophage foam cell formation as its parent molecule. *RSC Advances*, **8**, 6242-6250. https://doi.org/10.1039/C7RA13729J

Zhao, L., Wang, K., Wang, K., Zhu, J., & Hu, Z. (2020). Nutrient components, health benefits, and safety of litchi (*Litchi chinensis* Sonn.): A review. *Comprehensive Reviews in Food Science and Food Safety*, **19**(4), 2139-2163. https://doi.org/10.1111/1541-4337.12590

Zhao, L., Wen, L., Lu, Q., & Liu, R. (2020). Interaction mechanism between α-glucosidase and A-type trimer procyanidin revealed by integrated spectroscopic analysis techniques. *International Journal of Biological Macromolecules*, **143**, 173-180. https://doi.org/10.1016/j.ijbiomac.2019.12.021

Zhao, L., Yan, F., Lu, Q., Tang, C., Wang, X., & Liu, R. (2022). UPLC-Q-TOF-MS and NMR identification of structurally different A-type procyanidins from peanut skin and their inhibitory effect on acrylamide. *Journal of the Science of Food and Agriculture*, **102**, 7062-7071. https://doi.org/10.1002/jsfa.12067

Zhao, Y., Wu, X., Yu, L., & Chen, P. (2017). Retention of polyphenols in blueberries (*Vaccinium corymbosum*) after different cooking methods, using UHPLC-DAD-MS based metabolomics. *Journal of Food Composition and Analysis*, **56**, 55-66. https://doi.org/10.1016/j.jfca.2016.12.003

Zhou, H.-C., Lin, Y.-M., Li, Y.-Y., Li, M., Wei, S.-D., Chai, W.-M., & Tam, N. F. (2011). Antioxidant properties of polymeric proanthocyanidins from fruit stones and pericarps of *Litchi chinensis*
Xie, C., Wang, K., Liu, X., Liu, G., Hu, Z., & Zhao, L. (2023). Characterization and bioactivity of A-type procyanidins from litchi fruitlets at different degrees of development. *Food Chemistry*, **405**(30), 134855. https://www.sciencedirect.com/science/article/pii/S0308814622028175 https://doi.org/10.1016/j.foodchem.2022.134855

Xu, M., Lv, C., Wang, H., Lu, Q., Ye, M., Zhu, X., & Liu, R. (2022). Peanut skin extract ameliorates high-fat diet-induced atherosclerosis by regulating lipid metabolism, inflammation reaction and gut microbiota in ApoE<sup>-/-</sup> mice. *Food Research International*, **154**, 111014. https://doi.org/10.1016/j.foodres.2022.111014

Xu, Q., Chen, Z., Zhu, B., Wang, G., Jia, Q., Li, Y., & Wu, X. (2020). A-type cinnamon procyanidin oligomers protect against 1-methyl-4-phenyl-1, 2, 3, 6-tetrahydropyridine-induced neurotoxicity in mice through inhibiting the P38 mitogen-activated protein kinase/P53/BCL-2 associated x protein signaling pathway. *The Journal of Nutrition*, **150**, 1731-1737. https://doi.org/10.1093/jn/nxa128

Xu, X., Xie, H., Wang, Y., & Wei, X. (2010). A-type proanthocyanidins from lychee seeds and their antioxidant and antiviral activities. *Journal of Agricultural and Food Chemistry*, **58**(22), 11667-11672. https://doi.org/10.1021/jf1033202

Yan, F., Chen, L., Chen, W., Zhao, L., Lu, Q., & Liu, R. (2021). Protective effect of procyanidin A-type dimers against H₂O₂-induced oxidative stress in prostate DU145 cells through the MAPKs signaling pathway. *Life Sciences*, **266**, 118908. https://doi.org/10.1016/j.lfs.2020.118908

Yan, F., Zhao, L., Chen, W., Lu, Q., Tang, C., Wang, C., & Liu, R. (2020). Comparison of the inhibitory effects of procyanidins with different structures and their digestion products against acrylamide-induced cytotoxicity in IPEC-J2 cells. *Journal of Functional Foods*, **72**, 104073. https://doi.org/10.1016/j.jff.2020.104073

Yan, Z., Zhong, Y., Duan, Y., Chen, Q., & Li, F. (2020). Antioxidant mechanism of tea polyphenols and its impact on health benefits. *Animal Nutrition*, **6**(2), 115-123. https://doi.org/10.1016/j.aninu.2020.01.001

Yang, H., Tuo, X., Wang, L., Tundis, R., Portillo, M. P., Simal-Gandara, J., Yu, Y., Zou, L., Xiao, J., & Deng, J. (2021). Bioactive procyanidins from dietary sources: The relationship between bioactivity and polymerization degree. *Trends in Food Science & Technology*, **111**, 114-127. https://doi.org/10.1016/j.tifs.2021.02.063

Yang, K., & Chan, C. B. (2017). Proposed mechanisms of the effects of proanthocyanidins on glucose homeostasis. *Nutrition Reviews*, **75**(8), 642-657. https://doi.org/10.1093/nutrit/nux028

Yang, S., Zhang, Y., Li, W., You, B., Yu, J., Huang, X., & Yang, R. (2021). Gut microbiota composition affects procyanidin A2-attenuated atherosclerosis in ApoE<sup>-/-</sup>mice by modulating the bioavailability of its microbial metabolites. *Journal of Agricultural and Food Chemistry*, **69**, 6989-6999. https://doi.org/10.1021/acs.jafc.1c00430

Ye, H., Luo, L., Wang, J., Jiang, K., Yue, T., & Yang, H. (2022). Highly galloylated and A-type prodelphinidins and procyanidins in persimmon (*Diospyros kaki* L.) peel. *Food Chemistry*, **378**, 131972. https://doi.org/10.1016/j.foodchem.2021.131972

You, Y., Li, N., Han, X., Guo, J., Zhao, Y., Liu, G., Huang, W., & Zhan, J. (2018). Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage. *Innovative Food Science & Emerging Technologies*, **48**, 1-10. https://doi.org/10.1016/j.ifset.2018.05.007

Yu, J., Ahmedna, M., Goktepe, I., & Dai, J. (2006). Peanut skin procyanidins: Composition and antioxidant activities as affected by processing. *Journal of Food Composition and Analysis*, **19**, 364-371. https://doi.org/10.1016/j.jfca.2005.08.003

Yu, Y., Chen, P., Li, X., Shen, S., & Li, K. (2022). Persimmon proanthocyanidins with different degrees of polymerization possess distinct activities in models of high fat diet induced obesity. *Nutrients*, **14**(18), 3718. https://doi.org/10.3390/nu14183718

Zang, X., Shang, M., Xu, F., Liang, J., Wang, X., Mikage, M., & Cai, S. (2013). A-type proanthocyanidins from the stems of *Ephedra sinica* (*Ephedraceae*) and their antimicrobial activities. *Molecules* (*Basel*, Switzerland), **18**(5), 5172-5189. https://doi.org/10.3390/molecules18055172

Zeng, Y., Zhou, W., Yu, J., Zhao, L., Wang, K., Hu, Z., & Liu, X. (2023). By-products of fruit and vegetables: Antioxidant properties of extractable and non-extractable phenolic compounds. *Antioxidants*, **12**(2), 1-26. https://doi.org/10.3390/antiox12020418

Zhang, H., Lang, W., Liu, X., Bai, J., Jia, Q., & Shi, Q. (2022). Procyanidin A1 alleviates DSS-induced ulcerative colitis via regulating AMPK/mTOR/p70S6K-mediated autophagy. *Journal of Physiology and Biochemistry*, **78**, 1-15. https://doi.org/10.1007/s13105-021-00854-5

Zhang, L., Wang, Y., Li, D., Ho, C.-T., Li, J., & Wan, X. (2016). The absorption, distribution, metabolism and excretion of procyanidins. *Food & Function*, **7**(3), 1273-1281. https://doi.org/10.1039/c5fo01244a

Zhang, Y., Li, D., Qiao, J., Ni, Y., Liu, P., & Huang, D. (2022). Structure, degree of polymerization, and starch hydrolase inhibition activities of bird cherry (*Prunus padus*) proanthocyanidins. *Food Chemistry*, **385**, 132588. https://doi.org/10.1016/j.foodchem.2022.132588

Zhang, Y.-Y., Li, X.-L., Li, T.-Y., Li, M.-Y., Huang, R.-M., Li, W., & Yang, R.-L. (2018). 3-(4-Hydroxyphenyl) propionic acid, a major microbial metabolite of procyanidin A2, shows similar suppression of macrophage foam cell formation as its parent molecule. *RSC Advances*, **8**, 6242-6250. https://doi.org/10.1039/C7RA13729J

Zhao, L., Wang, K., Wang, K., Zhu, J., & Hu, Z. (2020). Nutrient components, health benefits, and safety of litchi (*Litchi chinensis* Sonn.): A review. *Comprehensive Reviews in Food Science and Food Safety*, **19**(4), 2139-2163. https://doi.org/10.1111/1541-4337.12590

Zhao, L., Wen, L., Lu, Q., & Liu, R. (2020). Interaction mechanism between α-glucosidase and A-type trimer procyanidin revealed by integrated spectroscopic analysis techniques. *International Journal of Biological Macromolecules*, **143**, 173-180. https://doi.org/10.1016/j.ijbiomac.2019.12.021

Zhao, L., Yan, F., Lu, Q., Tang, C., Wang, X., & Liu, R. (2022). UPLC-Q-TOF-MS and NMR identification of structurally different A-type procyanidins from peanut skin and their inhibitory effect on acrylamide. *Journal of the Science of Food and Agriculture*, **102**, 7062-7071. https://doi.org/10.1002/jsfa.12067

Zhao, Y., Wu, X., Yu, L., & Chen, P. (2017). Retention of polyphenols in blueberries (*Vaccinium corymbosum*) after different cooking methods, using UHPLC-DAD-MS based metabolomics. *Journal of Food Composition and Analysis*, **56**, 55-66. https://doi.org/10.1016/j.jfca.2016.12.003

Zhou, H.-C., Lin, Y.-M., Li, Y.-Y., Li, M., Wei, S.-D., Chai, W.-M., & Tam, N. F. (2011). Antioxidant properties of polymeric proanthocyanidins from fruit stones and pericarps of *Litchi chinensis*
Sonn. *Food Research International*, **44**(2), 613-620. https://doi.org/
10.1016/j.foodres.2010.12.016

Zhou, L., Wang, W., Huang, J., Ding, Y., Pan, Z., Zhao, Y., Zhang, R., Hu, B., & Zeng, X. (2016). In vitro extraction and fermentation of polyphenols from grape seeds (*Vitis vinifera*) by human intestinal microbiota. *Food & Function*, **7**(4), 1959-1967. https://doi.org/10.1039/c6fo00032k

Zhou, W., Zhao, L., Wang, K., Renard, C. M. G. C., Le Bourvellec, C., Hu, Z., & Liu, X. (2023). Plant leaf proanthocyanidins: From agricultural production by-products to potential bioactive molecules. *Critical Reviews in Food Science and Nutrition*, **1**, 1-39. https://doi.org/10.1080/10408398.2023.2244079

**How to cite this article:** Zeng, Y., Zhao, L., Wang, K., Renard, C. M. G. C., Le Bourvellec, C., Hu, Z., & Liu, X. (2024). A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications. *Comprehensive Reviews in Food Science and Food Safety*, **23**, e13352.
https://doi.org/10.1111/1541-4337.13352
Sonn. *Food Research International*, **44**(2), 613-620. https://doi.org/
10.1016/j.foodres.2010.12.016

Zhou, L., Wang, W., Huang, J., Ding, Y., Pan, Z., Zhao, Y., Zhang, R., Hu, B., & Zeng, X. (2016). In vitro extraction and fermentation of polyphenols from grape seeds (*Vitis vinifera*) by human intestinal microbiota. *Food & Function*, **7**(4), 1959-1967. https://doi.org/10.1039/c6fo00032k

Zhou, W., Zhao, L., Wang, K., Renard, C. M. G. C., Le Bourvellec, C., Hu, Z., & Liu, X. (2023). Plant leaf proanthocyanidins: From agricultural production by-products to potential bioactive molecules. *Critical Reviews in Food Science and Nutrition*, **1**, 1-39. https://doi.org/10.1080/10408398.2023.2244079

**How to cite this article:** Zeng, Y., Zhao, L., Wang, K., Renard, C. M. G. C., Le Bourvellec, C., Hu, Z., & Liu, X. (2024). A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications. *Comprehensive Reviews in Food Science and Food Safety*, **23**, e13352.
https://doi.org/10.1111/1541-4337.13352