Results 261 to 270 of about 74,753 (306)
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The Metabolism of Anthocyanins
Current Drug Metabolism, 2014Anthocyanins are the largest group of water-soluble pigments in the plant kingdom. As with other polyphenols, they express antioxidant activity in vivo. Anthocyanins are associated with reduced risk of some several diseases, such as atherosclerosis and diabetes. Their beneficial health effects depend on the efficiency of their absorption. The intake of
Urša, Hribar, Nataša Poklar, Ulrih
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Nature, 1946
As a preliminary to genetic studies in which one of us will be concerned in collaboration with Prof. K. Hrubý, the pigments of the flower petals of Gladiolus gandavensis (large-flowered florist's gladioli) have been re-examined. The different varieties contain more or less of an anthoxanthin which appears to be a glycoside of apigenin or a simple ...
J, MACEK, G M, ROBINSON, R, ROBINSON
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As a preliminary to genetic studies in which one of us will be concerned in collaboration with Prof. K. Hrubý, the pigments of the flower petals of Gladiolus gandavensis (large-flowered florist's gladioli) have been re-examined. The different varieties contain more or less of an anthoxanthin which appears to be a glycoside of apigenin or a simple ...
J, MACEK, G M, ROBINSON, R, ROBINSON
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On the bioavailability of flavanols and anthocyanins: Flavanol–anthocyanin dimers
Food Chemistry, 2012The bioavailability of flavanols, anthocyanins and anthocyanin-derived pigments like flavanol-anthocyanin dimers already reported to occur in food products is a major unsolved issue. The absorption of the flavanol-anthocyanin dimer (+)-catechin-(4,8)-malvidin-3-O-glucoside (Cat-Mv3glc) through Caco-2 cells was assessed by performing transepithelial ...
Iva, Fernandes +4 more
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Anthocyanins and Other Flavonoids
ChemInform, 2004AbstractFor Abstract see ChemInform Abstract in Full Text.
Christine A, Williams, Renee J, Grayer
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Bioavailability of anthocyanins
Drug Metabolism Reviews, 2014Anthocyanins are a subgroup of flavonoids responsible for the blue, purple, and red color of many fruits, flowers, and leaves. Consumption of foods rich in anthocyanins has been associated with a reduced risk of cardiovascular disease and cancer. The fate of anthocyanins after oral administration follows a unique pattern rather different from those of ...
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Anthocyanins and Anthocyanin-Derived Compounds
20089A.1 General Considerations of Anthocyanins in Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 439 9A.2 Chemical Reactions of Anthocyanins During Winemaking: Main AnthocyaninDerived Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
María Monagas, Begona Bartolomé
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Nanoencapsulation of anthocyanin by an amphiphilic peptide for stability enhancement
Food Hydrocolloids, 2021Liang Yao, Jiang Xu
exaly
A Transcriptional Network Promotes Anthocyanin Biosynthesis in Tomato Flesh
Molecular Plant, 2020Chuanlong Sun, Lei Deng, Minmin Du
exaly
STUDIES ON ANTHOCYANINS: COLOR VARIATION IN ANTHOCYANINS.
Journal of the American Chemical Society, 1919Keita Shibata +2 more
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