- at 100-200 mg/day this subset of flavonoids found in grape extracts, green tea, red wine and dark chocolate improves vascular function, with benefits seen for heart, blood circulation and brain health.
In 1936, this bioflavinoid was classified and referred to as Vitamin P, although it didn’t gain official vitamin category status. The common link between the bioflavaniods, of which there are about 20,000 different ones, is that they contain a benzene-pyran-phenolic acid molecular nucleus (referred to as flavin) as part of their much larger molecular structure. Proanthocyanidins have been sold as nutritional/therapeutic supplements in Europe for almost a quarter of a century. Their introduction to the United States has been relatively recent.
The discovery of proanthocyanidins can be attributed to Professor Jacques Masquelier. Dr. Masquelier spent almost a half century researching proanthocyanidin. He also invented the extraction techniques by which proanthocyanidins are obtained from plants rich in these substances.
Much of the research and documentation for the known and suspected effects/benefits of proanthocyanidins comes from many of the European research institutes and universities.
- Boost immune system
- Protection from arteriosclerosis
- Enhance connective tissue health
- Reduces lipid peroxidation
- Boosts the effects of vitamin C
- Lower cholesterol levels
- Reduces inflammation & edema
- Reduced cancer risk
- Reduced risk of stroke and heart attack
- Effective antioxidant for brain & nerve tissue
- Possible arthritis reduction and relief
- Helps prevent inflammation of lung tissues
- Potential anti-aging benefits
- Reduction & repair of UV damage to cells
- Reduction of muscle cramps
- Potential for reduction of diabetic retinopathy
- Enhance and augment the antioxidant properties of vitamins E, C, and A.