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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 +2 more
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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 +3 more
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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 +6 more
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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 +7 more
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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 +5 more
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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 +5 more
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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 +5 more
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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,
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Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction [PDF]
, 2020 In this work, two methods based on microwave-assisted extraction techniques for the extraction of both anthocyanins and total phenolic compounds from acai have been developed.
Aliaño González, María José +7 more
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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
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