Polyphenol Polymerization by an Alternative Oxidative Microbial Enzyme and Characterization of the Biological Activity of Oligomers

Table 3

Epicatechin consumed by purified HPI.

additions	Consumed epicatechin
0 [0.0 mM]	0%
1 [3.9 mM]	31%
2 [7.8 mM]	31%
3 [11.7 mM]	33%
4 [15.6 mM]	48%
5 [19.5 mM]	48%
6 [23.4 mM]	50%
7 [27.3 mM]	50%
8 [31.2 mM]	57%
9 [35.1 mM]	57%