Difference between proanthocyanidins and anthocyanins
Procyanidins and anthocyanins are strong oxidizing substances, but there are obvious differences between them, mainly in color, chemical structure, source, and function.
1. Color: procyanidins are colorless and can be converted into colored substances during food processing and processing. Anthocyanins are water-soluble natural pigments widely existing in plants, and the colors of fruits, vegetables, and flowers are mostly related to them;
2. Chemical structure: procyanidins belong to polyphenols, while anthocyanins belong to flavonoids. Heating procyanidins in the acidic medium can convert them into anthocyanins;
3. Source: proanthocyanidins are widely found in plant nuclei, skins, and seeds, including pine bark, grape seed, cinnamon bark, etc. Anthocyanins mainly come from flowers, leaves, and fruits of plants. Fruits and vegetables containing anthocyanins include blueberries, grapes, eggplant, etc;
4. Function: proanthocyanidins have the effects of anti-myocardial ischemia, regulating blood lipids and protecting the skin. They can interact with proteins to form polymers and affect protein digestion and absorption. Anthocyanins have a wide range of biochemical and pharmacological effects, such as anti-inflammatory, and anti microbial, and can prevent the oxidation of low-density lipoprotein.
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