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  • Title: Proanthocyanidin glycosides and related polyphenols from cacao liquor and their antioxidant effects.
    Author: Hatano T, Miyatake H, Natsume M, Osakabe N, Takizawa T, Ito H, Yoshida T.
    Journal: Phytochemistry; 2002 Apr; 59(7):749-58. PubMed ID: 11909632.
    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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