Interflavan

Interflavan is a term used in organic chemistry to describe a specific type of chemical bond formed between two flavan units. Flavans are a class of compounds that belong to the flavonoid family, which are widely distributed in plants and are known for their antioxidant properties. An interflavan bond links two separate flavan moieties together, creating a larger, more complex molecule. These dimeric or oligomeric structures are often referred to as proanthocyanidins, also known as condensed tannins.

The formation of interflavan bonds is a key step in the biosynthesis of proanthocyanidins within plants. These bonds can occur through various linkages, most commonly C4-C8 or C4-C6 bonds, where a carbon atom from the C-ring of one flavan unit connects to a carbon atom on the B-ring of another. The specific type and position of these linkages influence the overall structure and properties of the resulting proanthocyanidin.

Proanthocyanidins are found in a wide variety of plant-based foods and beverages, including fruits (like berries, grapes, and apples), nuts, tea, and cocoa. They are recognized for their biological activities, including antioxidant, anti-inflammatory, and cardioprotective effects. The complexity and diversity of interflavan linkages contribute to the wide range of physiological effects attributed to these compounds. Research into interflavan bonds continues to explore their structural variations and their implications for human health and the functional properties of plant materials.