Results 11 to 20 of about 58,446 (318)

Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential

Antioxidants, 2022
In this work, various concepts and features of anthocyanins have been comprehensively reviewed, taking the benefits of the scientific publications released mainly within the last five years.
Huseyin Ayvaz, Turgut Cabaroglu, Asiye Akyildiz, Cigdem Uysal Pala, Riza Temizkan, Erdal Ağçam, Zayde Ayvaz, Alessandra Durazzo, Massimo Lucarini, Rosa Direito, Zoriţa Diaconeasa   +10 more
doaj   +1 more source

Anthocyanins: Promising Natural Products with Diverse Pharmacological Activities

Molecules, 2021
Anthocyanins are natural products that give color to plants. As natural plant pigments, anthocyanins also have a series of health-promoting benefits. Many researchers have proved that anthocyanins have therapeutic effects on diseases, such as circulatory,
Jiaqi Liu, Hongbing Zhou, Li Song, Zhanjun Yang, Min Qiu, Jia Wang, Songli Shi   +6 more
doaj   +1 more source

Extraction, Identification, and Health Benefits of Anthocyanins in Blackcurrants (Ribes nigrum L.)

Applied Sciences, 2021
The fruit of the blackcurrant (Ribes nigrum L.) is round-shaped, dark purple, bittersweet, and seed-containing edible berries. The blackcurrant has been used as a traditional medicine in both Asia and European countries.
Lei Cao, Yena Park, Sanggil Lee, Dae-Ok Kim   +3 more
doaj   +1 more source

Comparison of the anthocyanins composition of five wine-making grape cultivars cultivated in the Wujiaqu area of Xinjiang, China

OENO One, 2019
Anthocyanins biosynthesis are essentially determined by grape cultivar genotype. However, specific environmental and vine management conditions could alter the accumulation of anthocyanins.
Ke Zhang, Lin Yuan, Qian Li, Rui Wang, Zhen-Zhen Zhang   +4 more
doaj   +1 more source

Anthocyanins in cereals

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 Bail?n, Mar?a Teresa, Santos Buelga, Celestino, Rivas Gonzalo, Juli?n C.   +2 more
openaire   +4 more sources

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

Frontiers in Nutrition, 2022
Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti ...
Mahesh Kumar Samota, Madhvi Sharma, Kulwinder Kaur, Sarita, Dinesh Kumar Yadav, Abhay K. Pandey, Yamini Tak, Mandeep Rawat, Julie Thakur, Heena Rani   +9 more
doaj   +1 more source

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  

Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages [PDF]

Antioxidants, 2019
The beverages obtained by yeast fermentation from anthocyanin-rich natural sources (grapes, berries, brown rice, etc.) retain part of the initial pigments in the maturated drink. During the fermentation and aging processes anthocyanins undergo various chemical transformations, which include reactions with glycolytic products (especially pyruvate and ...
Lavinia Liliana Ruta, Ileana Cornelia Farcasanu   +1 more
openaire   +4 more sources

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  

Fermentation conditions optimization and quality analysis of mulberry anthocyanins yogurt [PDF]

Zhongguo niangzao
In order to promote the application of mulberry anthocyanins in food processing and improve its potential development and utilization value, the mulberry anthocyanins yogurt was prepared using mulberry anthocyanins, pure milk and sugar as the main raw ...
HUANG Yuying, WU Min, WU Yizhang, FAN Baoxiao, HU Dehui
doaj   +1 more source