# (-)-procyanidin B4

> chemical compound

**Wikidata**: [Q7247555](https://www.wikidata.org/wiki/Q7247555)  
**Wikipedia**: [English](https://en.wikipedia.org/wiki/Procyanidin_B4)  
**Source**: https://4ort.xyz/entity/procyanidin-b4


## References

1. Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols
2. (-)-procyanidin b4. Global Substance Registration System
3. [CAS Common Chemistry](https://commonchemistry.cas.org/detail?cas_rn=29106-51-2)
4. Procyanidin B4. PubChem
5. ChEBI release 2020-09-01
6. CHEMBL447373. ChEMBL
7. Procyanidin B4. ChemSpider
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11. Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages
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13. Influence of processing and storage on the phenolic composition of apple juice
14. Characterization and trypsin inhibitor activity of proanthocyanidins from Vicia faba
15. Condensed tannin production in callus and suspension cultures of Cinnamomum cassia
16. Flavonoid and benzophenone glycosides from Coleogyne ramosissima
17. Polyphenolic compounds from Croton lechleri
18. Catechins of the roots ofHibiscus cannabinus cultivated in Vietnam
19. Dimeric flavanols ofJuniperus sabina. I
20. Antioxidant capacity and in vitro prevention of dental plaque formation by extracts and condensed tannins of Paullinia cupana.
21. [5′,5′]-bisdihydroquercetin: A B-ring linked biflavonoid from Pseudotsuga menziesii
22. Tannins and Related Polyphenols of Rosaceous Medicinal Plants. XII. Roshenins A-E, Dimeric Hydrolyzable Tannins from Rosa henryi Boul.
23. Proanthocyanidins and a phloroglucinol derivative from Rumex acetosa L.
24. α-glucosidase inhibitory constituents from Toona sinensis
25. Phenylpropanoid substituted flavan-3-ols from Trichilia catigua and their in vitro antioxidative activity
26. Polyphenolic constituent structures of Zanthoxylum piperitum fruit and the antibacterial effects of its polymeric procyanidin on methicillin-resistant Staphylococcus aureus
27. A sesquiterpene evoninoate alkaloid from Maytenus guianensis
28. Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents
29. Wine phenolics: contribution to dietary intake and bioavailability
30. Phenolics in White Free Run Juices and Wines from Penedès by High-Performance Liquid Chromatography: Changes during Vinification
31. procyanidin B4. ChEBI
32. Mapping file of InChIStrings, InChIKeys and DTXSIDs for the EPA CompTox Dashboard
33. UniChem