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Procyanidins are a subclass of flavonoids found in commonly consumed foods that have attracted increasing attention due to their potential health benefits.

However, little is known regarding their dietary intake levels because detailed quantitative information on the procyanidin profiles present in many food products is lacking.

Therefore, the procyanidin content of red wine, chocolate, cranberry juice and four varieties of apples has been determined.

On average, chocolate and apples contained the largest procyanidin content per serving (164.7 and 147.1 mg, respectively) compared with red wine and cranberry juice (22.0 and 31.9 mg, respectively).

However, the procyanidin content varied greatly between apple samples (12.3–252.4 mg/serving) with the highest amounts on average observed for the Red Delicious (207.7 mg/serving) and Granny Smith (183.3 mg/serving) varieties and the lowest amounts in the Golden Delicious (92.5 mg/serving) and Mc Intosh (105.0 mg/serving) varieties.

The compositional data reported herein are important for the initial understanding of which foods contribute most to the dietary intake of procyanidins and may be used to compile a database necessary to infer epidemiological relationships to health and disease.

Simple phenols consist of one aromatic ring containing at least one hydroxyl group, whereas polyphenols consist of more than one aromatic ring with each containing at least one hydroxyl group.

Flavonoids are a subclass of polyphenols that have a C6-C3-C6 backbone structure (Fig. One group of flavonoids, the procyanidins, are composed of flavan-3-ol monomers and their respective oligomers, commonly bonded through a 4→6 or 4→8 linkage (Fig. In addition to these simple forms, they have been reported as containing gallic acid esters or as doubly linked forms as shown in Figure 3 (Haslam 1998).

Although it has been known for some time that polyphenols are ubiquitous in the plant kingdom, only recently have they begun to be studied in foods.

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