Proanthocyanidins: Powerful Antioxidants and More

Despite their awkward name, proanthocyanidins are making the headlines in the health food and supplement arena, where they are available as pine bark extracts (Pycnogenol) and grape seed extracts. Proanthocyanidins are highly regarded for their strong antioxidant properties, and for their functions in supporting the body's connective tisses and capillary blood vessel system.

But what exactly are these proanthocyanidins, what is the secret about their antioxidant actions, and what other functions do they have?

Proanthocyanidins (also called leukoanthocyanidins) are a class of natural polyphenolic bioflavonoids that are very widespread in nature. They are found in many plant sources, like certain pine barks, grape seeds, wine, cranberries, and the leaves of bilberry, birch, ginkgo and hawthorn.

Proanthocyanidins are the main precursors of the blue-violet and red pigments in plants. They occur as single molecules (monomers, like catechin and epi-catechin) and as chains of two, three or more molecules, which then are called oligomeric proanthocyanidins (OPC) or sometimes procyanidolic oligomers.

Europeans have been studying and using various forms of these natural proanthocyanidins for several decades for their numerous beneficial effects. Proanthocyanidins and their outstanding antioxidant activities were discovered by Professor Jacques Masquelier of the University of Bordeaux, France. Professor Masquelier isolated these proanthocyanidins first from pine bark and later from grape seeds, and obtained patent protection of the extraction methods. He confirmed the structure, effects, and lack of toxicity of these proanthocyanidins.

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