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Michael A. Polewski, Daniel Esquivel-Alvarado, Nicholas S. Wedde, Christian G. Kruger and Jess D. Reed

J. Agric. Food Chem., 2020, 68, 2940
DOI: 10.1021/acs.jafc.9b01689

Anti‐inflammatory and macrophage polarization effects of Cranberry Proanthocyanidins (PACs) for periodontal and peri‐implant disease therapy

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J of Periodontal Research, 2020, 55, 821
DOI: 10.1111/jre.12773

Cranberry proanthocyanidin-chitosan hybrid nanoparticles as a potential inhibitor of extra-intestinal pathogenic Escherichia coli invasion of gut epithelial cells

Emilia Alfaro-Viquez, Daniel Esquivel-Alvarado, Sergio Madrigal-Carballo, Christian G. Krueger and Jess D. Reed

International Journal of Biological Macromolecules, 2018, 111, 415
DOI: 10.1016/j.ijbiomac.2018.01.033

Spectroscopic, Zeta-potential and Surface Plasmon Resonance analysis of interaction between potential anti-HIV tannins with different flexibility and human serum albumin

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Colloids and Surfaces B: Biointerfaces, 2020, 194, 111175
DOI: 10.1016/j.colsurfb.2020.111175

The efficacy of berries against lipopolysaccharide-induced inflammation: A review

Massimiliano Gasparrini, Tamara Y. Forbes-Hernandez, Danila Cianciosi, José L. Quiles, Bruno Mezzetti, Jianbo Xiao, Francesca Giampieri and Maurizio Battino

Trends in Food Science & Technology, 2021, 117, 74
DOI: 10.1016/j.tifs.2021.01.015

Co-assembled whey protein and proanthocyanidins as a promising biocarrier for hydrophobic pterostilbene: Fabrication, characterization, and cellular antioxidant potential

Weigang Zhong, Qi Wang, Min Li, Xuming Deng and Xue Shen

Journal of Dairy Science, 2024, 107, 2690
DOI: 10.3168/jds.2023-23925

Dietary proanthocyanidins for improving gut immune health

Chang Liu and Bradley W Bolling

Current Opinion in Food Science, 2024, 56, 101133
DOI: 10.1016/j.cofs.2024.101133

Encapsulation of tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities: A review

Xiangquan Zeng, Weibo Jiang, Zhenjiao Du and Jozef L. Kokini

Critical Reviews in Food Science and Nutrition, 2023, 63, 3005
DOI: 10.1080/10408398.2022.2075313