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“In the context of the potential health benefits of food polyphenols , the bioavailability of tannins (i.e. proanthocyanidins) is a major issue, which is strongly influenced by the polydispersity and the degree of polymerisation of tannins.”
“There was a linear correlation between polyphenols and tannins with antiradical efficiency; however, there was no correlation with the reducing power.”