Proanthocyanidin, also known as oligo-procyanidin or oligo-proanthocyanidin, or for short OPC or PACs, is a subgroup of natural flavonoids found in various plants and plants. These plants which contain proanthocyanidin in more or less large quantities are cranberries, apples, as well as the seeds and skin of the grapes and the wine that we produce, the maritime pines that we discover all around the edge. Mediterranean, cinnamon, also cocoa beans. But that's not all, it is found in certain red fruits such as blueberries and blackcurrants, various teas, with black tea and green tea.
Of course, there is no culture of since it is integrated in the different compounds of plants, but it should be noted that it is about its extraction, in fact it was discovered by a scientist name of Jacques Masquelier in 1948, and later, he deployed various patented techniques in the extraction of PACs.
Proanthocyanidin its composition
Proanthocyanidin is one of the compounds in the category of flavonoids, and it is precisely chains of polymers of flavanols, with higher antioxidant properties than vitamin C. Proanthocyanidin is also a pigment that gives the tint in red, bluish or purple on some fruits.
Proanthocyanidin and its medicinal properties
AFSSA (French agency for food safety) recommends a minimum dosage of 36 mg of proanthocyanidins (PACs) daily for optimal prevention against E-coli bacteria such as type P type 1 E. coli. Proanthocyanidin allows a marked reduction in the adhesion of these bacteria to the walls of the bladder epithelium, therefore, it ensures prevention against recurrent urinary tract infections (a decrease in these infections), simple acute cystitis, complicated cystitis , recurrent cystitis, acute simple and complicated pyelonephritis, acute prostatitis, and urinary tract infection in pregnant women. In addition, it should be noted that proanthocyanidin, by reducing the appearance of these infections, allows a marked reduction in the intake of repeated antibiotics.
By its high antioxidant properties, proanthocyanidin (PAC) is an essential factor in reducing the risk of coronary heart disease, cardiovascular disease and diabetes. In addition, PAC works by stabilizing collagen and elastin, proteins found in connective tissues, joints, muscles and blood vessels. The antioxidant capacity of PAC is superior to vitamin C and stronger than vitamin E, numbers reaching almost fifty times more.
Proanthocyanidin or PAC is a protector against stress against tobacco and pollution, it helps to strengthen the body's defenses against blood cholesterol and the creation of clots.
The proanthocyanidin present in certain plants, would allow these plants to defend themselves against herbivores by repellent or toxin actions or even by reducing digestibility.