“…Despite being widespread in Spain, its ethnobotanic use is best known in Navarra, where infusions of its branches are used in the treatment of hypertension (Calvo & Cavero, 2014), and its macerated fruits for gastrointestinal disturbances and in the preparation of a type of schnapps called 'pacharan' (Calvo, Akerreta, & Cavero, 2013). It contains substantial quantities of phenolic antioxidants (Ruíz-Rodríguez et al, 2014;Velickovic et al, 2014), including specifically, flavonol heterosides (quercetin and kaempferol), phenolic acids (neochlorogenic and caffeic derivatives), coumarin derivatives as aesculetin, umbelliferone and scopoletin, anthocyanins and type A proanthocyanidins which are a class of secondary metabolites consisting of units of flavan-3-ol bound together by one or two interflavan bonds. Those with twice-bonded structures, type A, are not often found in nature, and their distribution is limited to species of Ericaceae, Hippocastanaceae, Lauraceae and Rosaceae (Irizar, Fernández, González, & Ravelo, 1992;Olszewska & Wolbis, 2002).…”