Results 31 to 40 of about 7,290 (183)

Comparative Analysis of Anthocyanin Compositions and Starch Physiochemical Properties of Purple-Fleshed Sweetpotato “Xuzishu8” in Desert Regions of China

Frontiers in Plant Science, 2022
The present study was undertaken to determine the scope of sweetpotato cultivation in arid regions of China. For this purpose, we investigated yield, anthocyanin compositions and physicochemical properties of starch in purple-fleshed sweetpotato (PFSP ...
Hui Yan, Hui Yan, Yungang Zhang, Muhammad Qadir Ahmad, Yaju Liu, Meng Kou, Meng Ma, Chen Li, Mohamed Hamed Arisha, Wei Tang, Wei Tang, Xin Wang, Runfei Gao, Weihan Song, Zongyun Li, Qiang Li, Qiang Li   +16 more
doaj   +1 more source

Review on the biosynthesis of anthocyanidins and proanthocyanidins in rice and their impact on rice quality

浙江大学学报. 农业与生命科学版
Anthocyanidins and proanthocyanidins have important health benefits for the human body. Anthocyanidins are present mainly as glycosylated or acetylated anthocyanins in nature, and proanthocyanidins exist in the form of polymers, with a wide variety of ...
ZHOU Yufeng, XIE Huifang, SUN Yuxuan, JIANG Shuo, WU Dianxing, SHU Xiaoli   +5 more
doaj   +1 more source

Development and Validation of Methods for the Determination of Anthocyanins in Physiological Fluids via UHPLC-MSⁿ

Molecules, 2020
Recent in vitro and in vivo studies on anthocyanins confirmed numerous health-promoting effects in humans. Daily anthocyanin intake can be estimated via food databases, but the amount absorbed by the organism still remains uncertain because anthocyanin ...
Michael Kaiser, Lisa Müller-Ehl, Maike Passon, Andreas Schieber   +3 more
doaj   +1 more source

Extraction, Quantification and Characterization Techniques for Anthocyanin Compounds in Various Food Matrices—A Review

Horticulturae, 2022
Anthocyanins are water-soluble pigments characterized by various intense colors found in fruits and vegetables. Scientific studies have shown growing evidence to support their health benefits.
Oana Emilia Constantin, Daniela Ionela Istrati   +1 more
doaj   +1 more source

Association between dietary anthocyanidins intake and depression among US adults: a cross-sectional study (NHANES, 2007–2010 and 2017–2018)

BMC Psychiatry, 2023
Background Anthocyanidins encompass a diverse array of compounds that possess notable anti-inflammatory and antioxidant properties with pharmacological activity.
Wen-li Chen, Jing Zhao
doaj   +1 more source

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, EarlyView.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

Biosynthesis of food constituents: Natural pigments. Part 2 - a review

Czech Journal of Food Sciences, 2008
This review article is a part of the survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds.
Jan Velíšek, Jiří Davídek, Karel Cejpek   +2 more
doaj   +1 more source

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

Contents of extractable and non-extractable polyphenols in the leaves of blueberry

Czech Journal of Food Sciences, 2013
The contents of extractable polyphenols (EPP), non-extractable polyphenols (NEPP), extractable proanthocyanidins (EPAC), non-extractable proanthocyanidins (NEPAC) and extractable anthocyanidins (EAC) in blueberry leaves were investigated.
Anwei Cheng, Xiangyan Chen, Wenliang Wang, Zhiqing Gong, Lina Liu   +4 more
doaj   +1 more source

Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality.
Danielle Amaral e Silva, Consuelo Lúcia Sousa de Lima, Giulia Victória Silva Lima, Angela Maria Miranda Silva, Neirivaldo Cavalcante da Silva, Hervé Louis Ghislain Rogez, Jesus Nazareno Silva de Souza   +6 more
wiley   +1 more source