Results 11 to 20 of about 45,107 (260)
Integrated metabolome and transcriptome analyses reveal the role played by CaWRKY44 during anthocyanins accumulation in pepper fruits [PDF]
BMC Plant BiologyBackground Pepper is an important vegetable and widely cultivated across the world. Anthocyanins play a crucial role in determining the color and nutritional value of pepper.
Qiaoling Deng +10 more
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Food Chemistry: XAnthocyanins, as the most common and widely distributed flavonoid compounds, are widely present in fruits and vegetables. Anthocyanins show various biological activities including antioxidant, anticancer, anti-inflammatory, antibacterial, and ...
Hongkun Xue, Jiaqi Tan
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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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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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EXTRACTION OF ANTHOCYANINS PIGMENTS FROM Pelargonium zonal PETALS AS NATURAL COLORANTS IN SOME FOODS [PDF]
Journal of Food and Dairy Sciences, 2007 The use of the synthetic pigments as a color of foods restricted. Anthocyanins extracted from pelargonia petals. Stability of these extracted anthocyanins was investigated. Anthocyanins extracted by different extraction solvents.
T. Mekky, M. Zeid
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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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