Results 201 to 210 of about 15,205 (223)

Chemical compositions and α-glucosidase inhibitory effects of anthocyanidins from blueberry, blackcurrant and blue honeysuckle fruits

Food Chemistry, 2019
Lijun Sun, Zhongxiang Fang, Tanzeela Nisar   +2 more
exaly  

Zusammengesetzte Pro‐anthocyanidine

Angewandte Chemie, 1962
K. Freudenberg, K. Weinges
openaire   +1 more source

Anthocyanins/anthocyanidins and colorectal cancer: What is behind the scenes?

Critical Reviews in Food Science and Nutrition, 2019
Luis Fernando De Sousa Moraes, Xiaofei Sun, Maria do Carmo Gouveia Pelúzio   +2 more
exaly  

Human tumor cell growth inhibition by nontoxic anthocyanidins, the pigments in fruits and vegetables

Life Sciences, 2005
Muraleedharan G Nair
exaly  

Theoretical investigation on the antioxidative activity of anthocyanidins: A DFT/B3LYP study

Dyes and Pigments, 2014
Lilin Lu, Shaowei Zhang
exaly  

Berry anthocyanidins synergistically suppress growth and invasive potential of human non-small-cell lung cancer cells

Cancer Letters, 2012
Jeyaprakash Jeyabalan, Farrukh Aqil, Jasmeen Sidana   +2 more
exaly  

Optimization of anthocyanidins conversion using chokeberry pomace rich in polymeric proanthocyanidins and cellular antioxidant activity analysis

LWT - Food Science and Technology, 2020
Ningxuan Gao, Ersheng Gong, Jinlong Tian   +2 more
exaly  

Degradation of Anthocyanins and Anthocyanidins in Blueberry Jams/Stuffed Fish

Journal of Agricultural and Food Chemistry, 2009
Carla Oliveira, Olivia Pinho, Isabel M P L V O Ferreira   +2 more
exaly  

Anthocyanidin reductase

2009
openaire   +1 more source

A Survey of Anthocyanidins in Petunia

Physiologia Plantarum, 1964
openaire   +1 more source