Results 1 to 10 of about 60,944 (261)
Advances in Nutrition, 2015 In this study, the effect of copigmentation with phenolic acids i.e., tannic, gallic, ferulic and caffeic acids that have various pigment : copigment molar ratios (1: 10; 1: 50; 1: 100) on Berberis crataegina anthocyanins at 90C was monitored ...
Taylor C, Wallace, M Monica, Giusti
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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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A survey of anthocyanins. II [PDF]
Biochemical Journal, 1931 The anthocyanins have been identified in the flowers, fruits or leaves of approximately 200 species of plants. The results have been combined with earlier data, to ascertain the frequency with which derivatives of the three main anthocyanidin types occur as flower pigments among the species so far examined. Classification of the natural habitats of the
G M, Robinson, R, Robinson
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, 2016 This book contains 20 articles published in Molecules that concern the color quality of food and wine, anthocyanin biosynthesis and regulation, anthocyanin composition and the biological properties of anthocyanin pigments.
Britt Burton-Freeman +2 more
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Anthocyanins in Chronic Diseases: The Power of Purple [PDF]
, 2022 Anthocyanins are mainly purple-coloured phenolic compounds of plant origin that as secondary metabolites are important in plant survival. Understanding their health benefits in humans requires sourcing these unstable compounds in sufficient quantities at
Lindsay Brown +13 more
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Journal of Chromatography A, 2004 The anthocyanic composition of some pigmented cereals is still not well established, neither in relation to some of their components, nor from the quantitative point of view. Nonetheless, the use of analytical techniques, such as diode array spectroscopy and mass spectrometry (MS, PDMS, MALDI) coupled or not to liquid chromatography, are permitting, in
Escribano Bailón, María Teresa +2 more
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, 2020 Different maize ( Zea mays L.) varieties have been used for thousands of years as a healthy food source in Mesoamerica including pigmented maize. Maize ingestion could contribute to the reduction in the rate of non-communicable diseases and, in turn, to
Héctor Arturo Peniche Pavía +3 more
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Influence of temperature and packaging on physiological and chemical profiles of imported litchi fruit [PDF]
, 2011 The aim of this study was to detail the physiological and biochemical changes in non-adulterated and commercially-treated litchi fruit stored in different packaging films under different storage temperatures. Litchi fruit cv.
Somboonkaew, Nettra +3 more
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, 2013 Black pigmented leaves are common among horticultural cultivars, yet are extremely rare across natural plant populations. We hypothesised that black pigmentation would disadvantage a plant by reducing photosynthesis and therefore shoot productivity, but ...
Hatier, Jean-Hugues B. +5 more
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Comportamento reológico e estabilidade de antocianinas de uvas em sistema modelo de geléia [PDF]
, 2006 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.Antocianinas são pigmentos naturais desprovidos de toxicidade que possuem propriedades terapêuticas ...
Falcao, Ana Paula
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