Results 71 to 80 of about 74,753 (306)

Integrated metabolomic and transcriptomic analysis of anthocyanin accumulation mechanisms in maize kernels of different colors

Frontiers in Genetics
IntroductionAnthocyanins are important natural pigments and bioactive compounds in colored maize kernels. Although colored fresh-eating maize has attracted increasing attention because of its nutritional and functional value, the molecular basis ...
Chao Jiang, Chao Jiang, Hanbo Shi, Hanbo Shi, Linan Yan, Linan Yan, Wenxu Yin, Wenxu Yin, Hui Li, Hui Li, Haibo Lu, Haibo Lu, Haichao Zhao, Haichao Zhao, Songtao Liu, Songtao Liu, Shuo Wang, Dong Wei, Dong Wei, Zhihong Huang, Zhihong Huang   +20 more
doaj   +1 more source

Nanocrystallization of Anthocyanin Extract from Red-Fleshed Apple ′QN-5′ Improved Its Antioxidant Effect through Enhanced Stability and Activity under Stressful Conditions

Molecules, 2019
Red-flesh apples are known as functional fruits because of their rich anthocyanin. The anthocyanin content of the red flesh apple cultivar ′QN-5′ we bred can reach 361 mg·kg−1 (FW), and showed higher scavenging capacity to DPPH ...
Xiang Zhang, Heqiang Huo, Xiaohong Sun, Jun Zhu, Hongyi Dai, Yugang Zhang   +5 more
doaj   +1 more source

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

Anthocyanins

, 2013
Peer ...
Pascual-Teresa, Sonia de, Sánchez-Ballesta, M. Teresa, García-Viguera, Cristina   +2 more
openaire   +2 more sources

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Coordinated Regulation of Anthocyanin Biosynthesis Genes Confers Varied Phenotypic and Spatial-Temporal Anthocyanin Accumulation in Radish (Raphanus sativus L.)

Frontiers in Plant Science, 2017
Anthocyanins are natural pigments that have important functions in plant growth and development. Radish taproots are rich in anthocyanins which confer different taproot colors and are potentially beneficial to human health.
Everlyne M'mbone Muleke, Lianxue Fan, Yan Wang, Liang Xu, Xianwen Zhu, Wei Zhang, Yang Cao, Benard K. Karanja, Liwang Liu   +8 more
doaj   +1 more source

Unravelling the roles of two senescent enhanced MYB transcription factors in the regulation of anthocyanin biosynthesis in Arabidopsis thaliana [PDF]

MYB90 and MYB75 are two MYB transcription factors that regulate anthocyanin biosynthesis in Arabidopsis. Prior to this study a microarray experiment indicated that MYB90 was required for senescence associated anthocyanin biosynthesis.
Warner, Nichola Maxine
core  

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Comparative Transcriptomics Reveals the Transcriptional Regulation of Anthocyanin Spatial Distribution in Brassica juncea (L.) Czern

Horticulturae
Brassica juncea exhibits diverse foliar pigmentation patterns caused by anthocyanin accumulation, but the molecular basis of margin-specific pigmentation remains unclear.
Dong Li, Qizan Hu, Xuena Yu, Longda Wang, Jiaxin Li, Bo Sun, Yanting Zhao, Meilan Li   +7 more
doaj   +1 more source