Results 71 to 80 of about 8,948 (185)

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits [PDF]

, 2017
Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables.
Azlan, Azrina, Azrina Azlan, See, Meng Lim, Sou, Teng Tang, See Meng Lim, Hock Eng Khoo, Hock, Eng Khoo, Sou Teng Tang   +7 more
core   +2 more sources

On the thermal degradation of anthocyanidins: cyanidin

RSC Adv., 2014
Cyanidin was studied by direct pH jumps (from equilibrated solutions at very low pH values to higher pH values) and reverse pH jumps (from equilibrated or not equilibrated solutions at higher pH values to very low ones).
Cabrita, Luis, Petrov, Vesselin, Pina, Fernando   +2 more
openaire   +1 more source

Photochemical and thermal degradation of anthocyanidins

, 1993
Photochemical and thermal degradation of four anthocyanidins (pelargonidin, delphinidin, malvidin and cyanidin) in aqueous acidic media was studied. The kinetics of the degradation were followed by absorption spectroscopy and high performance liquid ...
Pina, Fernando, Figueiredo, Paulo, Chaves das Neves, Higuinaldo, Furtado, Paula   +3 more
core  

Inhibitory effect of anthocyanidins on hepatic carbonyl reductase [PDF]

, 2013
Charles University in Prague Faculty of Pharmacy in Hradec Králové Department of Biochemical Sciences Candidate: Jitka Hlaváčová Supervisor: Prof. RNDr. Lenka Skálová, Ph.D. Title of diploma thesis: Inhibitory effect of anthocyanidins on hepatic carbonyl
Hlaváčová, Jitka
core  

Effect of in vitro gastrointestinal digestion on the composition and bioactivity of anthocyanins in the fruits of cultivated Lycium ruthenicum Murray

CyTA - Journal of Food, 2019
The composition of anthocyanins in cultivated Lycium ruthenicum Murray (CLM) before and after in vitro gastrointestinal digestion was determined using an HPLC system coupled with an electrospray ionization-time of flight mass spectrometry.
Zi-Chao Wang, Nisar Tanzeela, Lijun Sun, Zhongxiang Fang, Yuzhen Yan, Dan Li, Huichun Xie, Huichun Wang, Yurong Guo   +8 more
doaj   +1 more source

Influence of Different Low-Temperature Treatments on Chilling Injury and Accumulation of Characteristic Anthocyanins in Pomegranates

Foods
Low-temperature storage causes chilling injury (CI) in pomegranate fruit and influences anthocyanin accumulation. However, the exploration of characteristic anthocyanins in pomegranates and their association with CI remains poorly understood.
Pan Shu, Yuan Qing, Jianping Hu, Xin Yao, Jing Li, Lin Shen   +5 more
doaj   +1 more source

Мeasuring the quantity of anthocyanidins in frozen fruits

, 2015
Fruits are recommended in the everyday diet, the recommendation coming from the content of the fruits: antioxidants, minerals, water, dietary fibers.
Pavlova, Valentina, Stamatovska, Viktorija, Srbinoska, M., Kalevska, Tatjana, Saveski, A.   +4 more
core  

Anthocyanidins modulate the activity of human DNA topoisomerases I and II and affect cellular DNA integrity

, 2005
In the present study, we investigated the effect of anthocyanidins on human topoisomerases I and II and its relevance for DNA integrity within human cells.
Fritz, Jessica, Habermeyer, Michael, Barthelmes, Hans U, Boege, Fritz, Christensen, Morten O, Marko, Doris, Larsen, Morten K,   +6 more
core   +1 more source

Changes of anthocyanins, anthocyanidins, and antioxidant activity in bilberry extract during dry heating

, 2008
Thermal stability of 10 anthocyanins found in a bilberry extract was studied at different heating temperatures and times. Degradation of the 10 anthocyanins, delphinidin, cyanidin, petunidin, peonidin, and malvidin derivatives with different conjugated ...
Yue, X., Xu, Z.
core   +1 more source

Antiviral potential of anthocyanins against SARS-CoV-2: current evidence, translational challenges, and future perspectives

Frontiers in Virology
Anthocyanins are naturally occurring flavonoids widely distributed in fruits, vegetables, and cereal grains that possess diverse biological activities, including antioxidant, anti-inflammatory, and antiviral properties.
Peter Lu
doaj   +1 more source