Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Proanthocyanidins, a class of polyphenolic compounds found in foods such as grapes, cranberries, and pine bark, have been investigated for their potential role in supporting or treating ulcers, especially gastric and peptic ulcers. Scientific interest stems from their antioxidant, anti-inflammatory, and mucosal protective properties. Several preclinical studies (in vitro and animal models) have demonstrated that proanthocyanidins can protect gastric mucosa by reducing oxidative stress, inhibiting Helicobacter pylori adhesion, and promoting the secretion of protective mucus. For example, grape seed proanthocyanidins have been shown in rodent models to reduce ulcer formation and facilitate healing, potentially by modulating inflammatory cytokines and enhancing antioxidant enzyme activity.

However, robust clinical evidence in humans remains limited. Most available studies are either animal-based or conducted in vitro, with only a few small-scale human trials suggesting possible benefits. Thus, while there is a plausible scientific basis and some preliminary evidence supporting the use of proanthocyanidins for ulcer management, their efficacy and safety for this purpose in humans have not been definitively established in large, well-controlled clinical trials. The current evidence base justifies a modest rating, indicating scientific interest but not yet clinical validation.

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