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Molecular mechanisms of how black barley accumulates higher anthocyanins than blue barley following transcriptomic evaluation and expression analysis of key genes in anthocyanins biosynthesis pathway [PDF]

Frontiers in Plant Science
Barley is not only a major food crop but also a medicinal plant which has considerable quantities of flavonoids. Among all flavonoids, anthocyanins play a crucial role in pigmentation, pollination, seed dispersal in plants.
Md. Mahmudul Hasan, Md. Sohel Mia, Jiazhen Yang, Yawen Zeng, Tao Yang   +4 more
doaj   +2 more sources

Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

Molecules, 2020
Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables. Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums, cabbage, or foods containing high levels of natural colorants.
Roberto Mattioli, Antonio Francioso, Luciana Mosca   +2 more
exaly   +3 more sources

Acylating blueberry anthocyanins with fatty acids: Improvement of their lipid solubility and antioxidant activities

Food Chemistry: X, 2022
Aimed at exploring the impact of fatty acid side chains on the anthocyanins, n-valeric acid, n-decanoic acid and myristic acid were used to grafting onto the blueberry anthocyanins, and the acylating degree value of the of n-valeric acid acylated ...
Pengkai Wang, Jingna Liu, Yuanhong Zhuang, Peng Fei   +3 more
doaj   +1 more source

Extraction and purification of anthocyanins: A review

Journal of Agriculture and Food Research, 2022
: Anthocyanins are natural flavonoid organic compounds widely existing in natural fruits and vegetables. Increasing researches have confirmed that anthocyanins have various biological activities, such as antioxidant, immunomodulatory, anti-tumor ...
Jiaqi Tan, Yanmei Han, Bo Han, Xiangmei Qi, Xu Cai, Shaoqin Ge, Hongkun Xue   +6 more
doaj   +1 more source

Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances

Foods, 2022
Anthocyanins are extensively used as natural non-toxic compounds in the food industry due to their unique biological properties. However, the instability of anthocyanins greatly affects their industrial application.
Xiu’er Luo, Ruoyong Wang, Jinhua Wang, Ying Li, Huainan Luo, Shi Chen, Xin’an Zeng, Zhong Han   +7 more
doaj   +1 more source

Research Progress on Functional Activity and Utilization of Cereal Anthocyanins

Shipin gongye ke-ji, 2023
Anthocyanins are a water-soluble flavonoids widely distributed in dark grains, berries and vegetables. Anthocyanins have strong antioxidant and anti-inflammatory activities, and adequate intake of cereal-based anthocyanins can reduce the risk of chronic ...
Tingting LIU, Wenting PENG, Shaojie PANG, Zhenzhen PENG, Wentao QI, Yong WANG   +5 more
doaj   +1 more source

Research Progress on Absorption, Metabolism, and Biological Activities of Anthocyanins in Berries: A Review

Antioxidants, 2022
Berries, as the best dietary sources for human health, are rich in anthocyanins, vitamins, fiber, polyphenols, essential amino acids, and other ingredients. Anthocyanins are one of the most important bioactive components in berries.
Hongkun Xue, Yumei Sang, Yuchao Gao, Yuan Zeng, Jianqing Liao, Jiaqi Tan   +5 more
doaj   +1 more source

Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability

Food Chemistry: X, 2023
The health benefits of anthocyanins have attracted extensive research interest. However, anthocyanins are sensitive to certain environmental and gastrointestinal conditions and have low oral bioavailability.
Yingying Cheng, Jiayi Liu, Ling Li, Jiali Ren, Jun Lu, Feijun Luo   +5 more
doaj   +1 more source

Anthocyanins in Red Wine: Origin, Coloration and Reactions [PDF]

Shipin Kexue, 2023
Anthocyanins are important compounds contributing to the color of red wine, which play a crucial role in the quality of red wine. Anthocyanins are biosynthesized via the phenylpropanoid-flavonoid pathway during the growth of wine grapes.
ZHANG Xinke, ZHAO Xu, LIU Peitong, DUAN Changqing, DUAN Xuerong, YANG Jian, LI Demei, FAN Xuemei,
doaj   +1 more source

Coupled Oxidative Degradation of Blueberry Anthocyanins Induced by Catechol

Shipin gongye ke-ji, 2022
In order to clarify the degradation pathway of anthocyanins in blueberry during storage and processing，the mechanism of coupled oxidation of anthocyanins-polyphenol oxidase-catechol was systematically studied, and the dose-response relationship among ...
Shaoqian CAO, Kai JIANG, Liang LIU
doaj   +1 more source