Results 31 to 40 of about 163,468 (398)
The Plant Cell, 2021 Anthocyanin pigments contribute to plant coloration and are valuable sources of antioxidants in the human diet as components of fruits and vegetables.
Huaying Ma +7 more
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Frontiers in Plant Science, 2021 Dietary supplements of anthocyanin-rich vegetables have been known to increase potential health benefits for humans. The optimization of environmental conditions to increase the level of anthocyanin accumulations in vegetables during the cultivation ...
Hyo-suk Kim +7 more
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Light Induced Regulation Pathway of Anthocyanin Biosynthesis in Plants
International Journal of Molecular Sciences, 2021 Anthocyanins are natural pigments with antioxidant effects that exist in various fruits and vegetables. The accumulation of anthocyanins is induced by environmental signals and regulated by transcription factors in plants. Numerous evidence has indicated
Yanyun Ma +4 more
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Biologia Plantarum, 2020 Anthocyanin and peroxidase (POD) are important active compounds in Chinese red radish (Raphanus sativus L.). The effects of exogenous sucrose, mixture of fructose and glucose (F/G 1:1), and mannose on anthocyanin accumulation and POD activity were ...
L. WANG +5 more
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Regulatory Mechanisms of Anthocyanin Biosynthesis in Apple and Pear
International Journal of Molecular Sciences, 2021 Anthocyanins contribute to the quality and flavour of fruits. They are produced through the phenylpropanoid pathway, which is regulated by specific key genes that have been identified in many species.
Huimin Liu +4 more
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Anthocyanin kinetics are dependent on anthocyanin structure [PDF]
British Journal of Nutrition, 2011 The kinetics of anthocyanin metabolism was investigated in a human feeding trial. Volunteers (n 12) consumed purple carrots containing five anthocyanin forms: cyanidin-3-(xylose-glucose-galactoside), cyanidin-3-(xylose-galactoside), cyanidin-3-(xylose-sinapoyl-glucose-galactoside), cyanidin-3-(xylose-feruloyl-glucose-galactoside) and cyanidin-3-(xylose-
Janet A. Novotny +2 more
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INFLUENCE OF GELATIN ON THE DEGREE OF ANTHOCYANIN PIGMENT ISOLATION FROM HONEYSUCKLE AND BLACK CURRANT [PDF]
Техника и технология пищевых производств, 2017 The article reveals the influence of protein type polymer (gelatin) on the degree of anthocyanin pigment isolation from honeysuckle and blackcurrant. The authors show that the intensity of pigment extraction depends on the releasing object significantly.
Chesnokova N.Y. +4 more
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Shipin gongye ke-ji, 2023 In order to improve the bioavailability of anthocyanins, a co-precipitation method was used to prepare anthocyanin/Fe3O4 nanocomposites in this study. The response surface method was used to optimize the synthesis of anthocyanin/Fe3O4 nanocomposites. The
Yun NIU, Qing WANG, Bin HAN, Xiaoli PENG
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AcMYB1 Interacts With AcbHLH1 to Regulate Anthocyanin Biosynthesis in Aglaonema commutatum
Frontiers in Plant Science, 2022 Aglaonema commutatum is one of the most popular foliage plants with abundant leaf phenotypes; therefore, anthocyanin coloration is a vital economic trait in A. commutatum.
Ji Li +8 more
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The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health
Antioxidants, 2021 Purple rice is recognized as a source of natural anthocyanin compounds among health-conscious consumers who employ rice as their staple food. Anthocyanin is one of the major antioxidant compounds that protect against the reactive oxygen species (ROS ...
Supapohn Yamuangmorn, C. Prom-u-thai
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