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2016
Anthocyanins are natural plant pigments imparting red, blue, and purple colors to flowers, leaves, fruits, and some vegetables. In addition to fruits and vegetables baring these colors, other sources of intake include dietary supplements and natural colorants of food and beverages.
Amandeep K Sandhu +2 more
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Anthocyanins are natural plant pigments imparting red, blue, and purple colors to flowers, leaves, fruits, and some vegetables. In addition to fruits and vegetables baring these colors, other sources of intake include dietary supplements and natural colorants of food and beverages.
Amandeep K Sandhu +2 more
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On the bioavailability of flavanols and anthocyanins: Flavanol–anthocyanin dimers
Food Chemistry, 2012The bioavailability of flavanols, anthocyanins and anthocyanin-derived pigments like flavanol-anthocyanin dimers already reported to occur in food products is a major unsolved issue. The absorption of the flavanol-anthocyanin dimer (+)-catechin-(4,8)-malvidin-3-O-glucoside (Cat-Mv3glc) through Caco-2 cells was assessed by performing transepithelial ...
Frederico Nave +4 more
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Anthocyanins and other flavonoids
Natural Product Reports, 1995AbstractFor Abstract see ChemInform Abstract in Full Text.
Jeffrey B. Harborne +1 more
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The Biochemistry of Anthocyanins [PDF]
Science, 1943 1. An explanation has been given for the effect of subdued light on the development of anthocyanins. This effect was observed by von Sachs and by Sorby seventy years ago. Nobody has made an exhaustive study of the subject, although Askenasy, Hugo Fischer and others have done work along these lines. 2.
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Anthocyanins and Anthocyanin-Derived Compounds
20089A.1 General Considerations of Anthocyanins in Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 439 9A.2 Chemical Reactions of Anthocyanins During Winemaking: Main AnthocyaninDerived Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Begoña Bartolomé, María Monagas
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The interaction of anthocyanins with bilitranslocase
Biochemical and Biophysical Research Communications, 2002Bilitranslocase (TC 2.A.65.1.1) is an organic anion membrane carrier expressed at the sinusoidal domain of the liver plasma membrane and in epithelial cells of the gastric mucosa. Its substrates are sulfobromophthalein, bilirubin, and nicotinic acid.
Passamonti, S. +2 more
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Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins
Food & Function, 2016Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects.
Beatriz Pérez +14 more
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Studies on the biogenesis of anthocyanins
Archives of Biochemistry and Biophysics, 1962Abstract The anthocyanin of Spirodela oligorrhiza has been identified as petunidin-3-glucoside. It is accompanied by relatively large amounts of caffeic acid, probably esterified as chlorogenic acid.
Yuk Lin Ng, Kenneth V. Thimann
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Bioavailability of anthocyanins
Drug Metabolism Reviews, 2014Anthocyanins are a subgroup of flavonoids responsible for the blue, purple, and red color of many fruits, flowers, and leaves. Consumption of foods rich in anthocyanins has been associated with a reduced risk of cardiovascular disease and cancer. The fate of anthocyanins after oral administration follows a unique pattern rather different from those of ...
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The biogenesis of the anthocyanins. III. The role of sugars in anthocyanin formation
Archives of Biochemistry and Biophysics, 1951Abstract Anthocyanin formation in growing cultures of Spirodela is promoted by sucrose but not by glucose; conversely, growth is promoted by glucose but not by sucrose. Fructose is intermediate in both respects. In non-growing cultures, however, all three sugars are equally effective in promoting anthocyanin formation.
Babette S. Radner +2 more
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