Results 21 to 30 of about 8,948 (185)
Medicinal significance, pharmacological activities, and analytical aspects of anthocyanidins ‘delphinidin’: A concise report [PDF]
Journal of Acute Disease, 2013 Herbal medicines have been used for the treatment of various disorders in the world since a very early age due to easily available and less side effect. A large number of phytochemicals have been derived directly or indirectly from natural sources in the
Kanika Patel +2 more
doaj +2 more sources
Nitroxide Mediated Degradation of Anthocyanidins [PDF]
Croatica Chemica Acta, 2009 The degradation of the six anthocyanidins (pelargonidin, cyanidin, delphinidin, peonidin, petunidin and malvidin) mediated by the nitroxides: 2,2,6,6-tetramethylpiperidine-1-oxyl (Tempo), 4-hydroxy-2,2,6,6-tetramethylpiperidine-1-oxyl (Tempol) and 4-methoxy-2,2,6,6-tetramethylpiperidine1-oxyl (4-CH3O-Tempo) at 25 °C in aqueous acid solution was ...
Butković, Vjera
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The inverse relationship between dietary anthocyanidins consumption and frailty: Findings from the National Health and Nutrition Examination Survey. [PDF]
PLoS ONEObjectiveThis study investigates the association between dietary anthocyanidins consumption and the risk of frailty in the general adult population using data from the National Health and Nutrition Examination Survey (NHANES).MethodsA cross-sectional ...
Xiaofeng Zhang +3 more
doaj +2 more sources
Anthocyanidins from leucoanthocyanidins
Phytochemistry, 1965 High acid strength and small amounts of iron have been effectively combined to improve the yield of anthocyanidins from leucoanthocyanidins over that obtained by currently used methods. An improved method for routine estimation of leucoanthocyanidins in plant extracts is outlined.
V.S. Govindarajan, A.G. Mathew
core +3 more sources
Phytochemistry, 1969 Abstract During the conversion of leucoanthocyanidins into anthocyanidins with alcoholic HCl small amounts of additional anthocyanidins are formed, which appear to be simple ethers of the anthocyanidins and the alcohol used in the medium. The chromatographic characteristics of such derivatives produced from different leucoanthocyanidins have been ...
Mathew, A. G.
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A New Fluorescence Band of Anthocyanins as a Simple Oxidation Biomarker of Food Products [PDF]
MoleculesThe formation of a new fluorescence band of anthocyanidins and anthocyanidins, centered at about 530 nm (excitation at 460–470 nm), is proposed as a simple indicator of food oxidation.
Małgorzata Rak +2 more
doaj +2 more sources
Surface-enhanced Raman scattering (SERS) study of anthocyanidins
Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 2015 Anthocyanins are an important class of natural compounds responsible for the red, purple and blue colors in a large number of flowers, fruits and cereal grains.
Silvia Bruni
exaly +2 more sources
Detection of Anthocyanins/Anthocyanidins in Animal Tissues
Journal of Agricultural and Food Chemistry, 2014 Dietary polyphenols may contribute to the prevention of several degenerative diseases, including cancer. Anthocyanins have been shown to possess potential anticancer activity. The aim of this study was to determine anthocyanin bioavailability in lung tissue of mice fed a blueberry diet (5% w/w) for 10 days or a bolus dose (10 mg/mouse; po) of a native ...
Farrukh Aqil +2 more
exaly +3 more sources
sPhospholipase A2 is inhibited by anthocyanidins
Journal of Neural Transmission, 2009 Epidemiological studies suggest that nutritional antioxidants may reduce the incidence of neurodegenerative disorders and age-related cognitive decline. Specifically, protection against oxidative stress and inflammation has served as a rationale for promoting diets rich in vegetables and fruits. The present study addresses secretory phospholipase A(2) (
Andrea, Dreiseitel +6 more
openaire +3 more sources
Qualitative composition of anthocyanin dye obtained from black currant berries in various methods [PDF]
E3S Web of Conferences, 2023 Identification of anthocyanidins was carried out in five samples of anthocyanins obtained under different extraction conditions. It has been shown that anthocyanins are most fully extracted from black currant by an aqueous solution at temperatures of 70 ...
Chesnokova Natalya +5 more
doaj +1 more source