Abstract
Amelioration of health and lowering the risk of many diseases is associated with legions of studies tied to the plant food intake. At the same time, approaches in chemistry and biology have propelled the interdisciplinary fields of natural product chemistry research and pharmacognosy to yield information about many classes of dietary phytochemicals (Kelm et al. 2005).
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Ebrahimnejad, H., Burkholz, T., & Jacob, C. (2014). Flavanols and proanthocyanidins. In Recent Advances in Redox Active Plant and Microbial Products: From Basic Chemistry to Widespread Applications in Medicine and Agriculture (pp. 211–232). Springer Netherlands. https://doi.org/10.1007/978-94-017-8953-0_8
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