Recent advances in proanthocyanidins: Source valorization, functional potentials, and delivery innovations.

Proanthocyanidins (PAs), bioactive polyphenols derived from agro-plant byproducts, have attracted increasing attention due to their diverse health benefits and potential applications in functional foods. Although several recent reviews have summarized the sources, extraction processes, and bioactivities of PAs, systematic syntheses that integrate PAs type distribution patterns, key structure-function links, and nanoencapsulation-based delivery strategies remain limited. This review examines the distribution of A- and B-type PAs across agro-plant byproducts, summarizes green and efficient extraction approaches together with structural characterization strategies, and discusses structure-function relationships, emphasizing how key structural features influence bioactivities. Additionally, it provides a concise overview of the health-promoting effects of PAs, particularly their antioxidant, anti-inflammatory, gut microbiota-modulating, and cardioprotective effects. Furthermore, nanoencapsulation strategies for PAs using lipid-, protein-, and polysaccharide-based nanocarriers are discussed to enhance gastrointestinal stability and bioaccessibility. Together, these insights provide a comprehensive foundation for the sustainable and high-value utilization of PAs in food and nutraceutical fields.

Published by Elsevier Ltd.