Proanthocyanidins were accidentally discovered and isolated in the 1940s by French Professor Dr. Jack Masquelier. They are colorless bitter substances belonging to the flavanols and are mostly dimers or trimers of oligomeric catechins.
They are often referred to as OPC – oligomeric proanthocyanidins. These are macromolecules composed of subunits of proanthocyanidins.
The OPC have a markedly strong antioxidant effect and can thus protect against free radicals. Under laboratory conditions, the antioxidant potential is 18 times stronger than that of vitamin C and 40 times stronger than that of vitamin E. Especially in combination with other vital substances, the effect can be fully developed, for example, it activates vitamin C and increases its antioxidant properties tenfold. Vitamins A and E are active ten times longer in the presence of OPC. OPC have a very high bioavailability, which means that they can be very well absorbed by the body. Furthermore, they can overcome the so-called blood–brain barrier and enter the brain.
Scientific studies
From scientific studies, oligomeric proanthocyanidins or proanthocyanidins have the following other effects:
- Platelet aggregation inhibition
- Blood pressure reduction by inhibition of angiotensin converting enzyme.
- Vasodilation (vasodilatation) and vascular protection (protection) by inhibition of endothelin-1.
- Tumor inhibitory effect
- Anti-inflammatory (anti-inflammatory) properties.
