Results 1 to 10 of about 187,700 (396)

Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality

Foods, 2020
The thermal degradation of the anthocyanins and antioxidant activity in purple maize extracts was determined between 80 and 180 °C. The anthocyanins were found to be thermostable in the temperature range of 80 to 120 °C, whereas at higher temperatures ...
Mioara Gabriela Slavu Ursu, I. Aprodu, Ș. Milea, Elena Enachi, G. Râpeanu, G. Bahrim, N. Stănciuc   +6 more
semanticscholar   +1 more source

Anthocyanins as functional food components

Вавиловский журнал генетики и селекции, 2021
Among the natural pigments, anthocyanins are assumed to represent one of the most studied groups. Starting with the first studies on the physicochemical properties of anthocyanins carried out in the 17th century by British naturalist Robert Boyle, the ...
R. S. Yudina, E. I. Gordeeva, O. Yu. Shoeva, M. A. Tikhonova, E. K. Khlestkina   +4 more
doaj   +1 more source

Health benefits of anthocyanins and molecular mechanisms: Update from recent decade

Critical reviews in food science and nutrition, 2017
Anthocyanins are one of the most widespread families of natural pigments in the plant kingdom. Their health beneficial effects have been documented in many in vivo and in vitro studies.
Daotong Li, Pengpu Wang, Yinghua Luo, Mengyao Zhao, Fang Chen   +4 more
semanticscholar   +1 more source

Anthocyanins inhibit tumor necrosis alpha-induced loss of Caco-2 cell barrier integrity [PDF]

, 2017
An increased permeability of the intestinal barrier is proposed as a major event in the pathophysiology of conditions characterized by chronic gut inflammation.
Anderson, Maureen, Cremonini, Eleonora, Fraga, César Guillermo, Hester, Shelly N., Mastaloudis, Angela, Oteiza, Patricia Isabel, Verstraeten, Sandra Viviana, Waterhouse, Andrew L., Wood, Steven M.   +8 more
core   +1 more source

Structural Characterization, Stability and Hypoglycemic Activity in Vitro of Roselle Anthocyanins and Its Esterified Product

Shipin gongye ke-ji
To investigate the structure, stability properties and hypoglycemic activity in vitro of roselle anthocyanins and its esterification product, anthocyanins were modified by esterification with succinic anhydride.
Lixia WANG, Zhenzhen WU, Sannü ZHOU
doaj   +1 more source

Optimization Ultrasound-Assisted Deep Eutectic Solvent Extraction of Anthocyanins from Raspberry Using Response Surface Methodology Coupled with Genetic Algorithm

Foods, 2020
Raspberries have been reported to contain abundant anthocyanins and other active compounds. To extract anthocyanins from raspberries more efficiently, a novel procedure of ultrasound-assisted deep eutectic solvent extraction (UADESE) was proposed in this
Hongkun Xue, Jiaqi Tan, Qian Li, Jintian Tang, Xu Cai   +4 more
semanticscholar   +1 more source

Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells [PDF]

, 2018
Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its ...
Chirife, Jorge, de Pascual Teresa, Sonia, Rocha Parra, Diego Fernando, Zamora, María Clara   +3 more
core   +1 more source

Isolation of Neuroprotective Anthocyanins from Black Chokeberry (Aronia melanocarpa) against Amyloid-β-Induced Cognitive Impairment

Foods, 2020
Black chokeberry (Aronia melanocarpa) fruits are rich in anthocyanins, which are vital secondary metabolites that possess antioxidative properties. The aim of this study was to isolate and purify the anthocyanins from black chokeberry by simulated moving
Haichao Wen, Hui Cui, Hehe Tian, Xiaoxu Zhang, Liyan Ma, Charles Ramassamy, Jingming Li   +6 more
doaj   +1 more source

EFFECT OF DIFFERENT STORAGE CONDITIONS ON NUTRITIONAL AND QUALITY PARAMETERS OF 'SWEETHEART' CHERRY. [PDF]

, 2012
The sweet cherry ‘Sweetheart’, although having a short shelf life, is highly appreciated by consumers due to its organoleptic characteristics. Different storage methods were tested to study the maintenance of quality during a period of 27 days: 1) cold ...
Agulheiro-Santos, A.C., Cabrita, Maria João, Gonzalez, David, Lozano, Mercedes, Machado, Graça, Palma, Vera, Rato, A.E.   +6 more
core   +2 more sources

Screening tea hybrid with abundant anthocyanins and investigating the effect of tea processing on foliar anthocyanins in tea

Folia Horticulturae, 2020
Anthocyanins are important bioactive supplements that are consumed from multiple foods and beverage products. Screening tea cultivars producing a high level of anthocyanins can help to enrich the edible bioactive supplements.
Hu Jian-Guang, Zhang Long-Jie, Sheng Yue-Yue, Wang Kai-Rong, Shi Yun-Long, Liang Yue-Rong, Zheng Xin-Qiang   +6 more
doaj   +1 more source