Table 1. Proanthocyanidins (PAC) in cinnamon bark extract and purified fractions.
| Cinnamon | PAC | mDP | A-type % | PC | cis* | trans* |
|---|---|---|---|---|---|---|
| Extract | 24.2 (0.3) | 5.2 (0.0) | 21.3 (0.2) | 100.0 (0.0) | 66.6 (0.2) | 33.4 (0.2) |
| F1-fraction | 52.4 (1.0) | 3.7 (0.0) | 37.4 (0.1) | 100.0 (0.0) | 72.9 (0.2) | 27.1 (0.2) |
| F2-fraction | 55.0 (0.9) | 7.0 (0.1) | 18.1 (0.3) | 100.0 (0.0) | 85.9 (0.1) | 14.1 (0.1) |
PAC content (g of flavan-3-ol/100 g DW), mean degree of polymerization (mDP), PAC composition [% A-type linkages—remainder is B-type linkages; % procyanidins (PC); % cis- and trans-flavan-3-ols].
*Does not include flavan-3-ols in A-type PAC.