Proanthocyanidins and anthocyanins both belong to plant flavonoid polyphenols, but they are not the same class of compounds. Anthocyanins are mainly involved in the formation of red, purple, and blue colors in plant tissues, whereas proanthocyanidins are more closely associated with condensed ...
Tannins are important polyphenolic components in plant extracts and are widely present in tea, grape seeds, pomegranate peel, gallnut, cocoa, nut skins, oak, berries, and many medicinal and edible plants.
Cocoa and cocoa-derived products constitute a typical natural multi-component system. Their compositional profile is mainly defined by flavanol polyphenols (represented by (−)-epicatechin and proanthocyanidins), methylxanthine alkaloids (predominantly theobromine, with caffeine as a secondary ...
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