Results 281 to 290 of about 58,446 (318)
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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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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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Anthocyanins in the epacridaceae
Phytochemistry, 1974Abstract An examination of 73 species of the family Epacridaceae resulted in the identification of the following anthocyanins: cyanidin 3-galactoside, cyanidin 3-glucoside, cyanidin 3-arabinoside, cyanidin 3-rhamnoside, cyanidin 3-rhamnosylgalactoside, cyanidin 3-rhamnosylglucoside, cyanidin 3-xylosylgalactoside, cyanidin 3-xylosylarabinoside ...
S.J. Jarman, R.K. Crowden
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1988
Publisher Summary This chapter reviews the occurrence of anthocyanins in tissue and cell cultures. It focuses on aspects of their biosynthesis and regulation of biosynthesis and accumulation. Anthocyanins occur widely in gymnosperms, monocotyledons, and dicotyledons. They are of chemotaxonomic value and play a role as genetic markers.
H.U. Seitz, W. Hinderer
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Publisher Summary This chapter reviews the occurrence of anthocyanins in tissue and cell cultures. It focuses on aspects of their biosynthesis and regulation of biosynthesis and accumulation. Anthocyanins occur widely in gymnosperms, monocotyledons, and dicotyledons. They are of chemotaxonomic value and play a role as genetic markers.
H.U. Seitz, W. Hinderer
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Annals of Botany, 1954
THE inflorescence of the banana bears female flowers at the base and male flowers apically. At each node is a cluster of flowers subtended by a brightly coloured bract, and it is upon the anthocyanins of these bracts that most of the results summarized below are based. The pigments were extracted in 1 per cent hydrochloric acid and examined in the test-
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THE inflorescence of the banana bears female flowers at the base and male flowers apically. At each node is a cluster of flowers subtended by a brightly coloured bract, and it is upon the anthocyanins of these bracts that most of the results summarized below are based. The pigments were extracted in 1 per cent hydrochloric acid and examined in the test-
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Biochemical Systematics and Ecology, 2002
Abstract The anthocyanin content of 23 grass species (Poaceae) belonging to five subfamilies has been determined. Altogether 11 anthocyanins were identified; the 3-(6″-malonylglucosides) and 3-glucosides of cyanidin, peonidin and delphinidin, the 3-(3″,6″-dimalonylglucoside), 3-(6″-rhamnosylglucoside) and 3-(6″-glucosylglucoside) of cyanidin, in ...
Rune Slimestad +3 more
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Abstract The anthocyanin content of 23 grass species (Poaceae) belonging to five subfamilies has been determined. Altogether 11 anthocyanins were identified; the 3-(6″-malonylglucosides) and 3-glucosides of cyanidin, peonidin and delphinidin, the 3-(3″,6″-dimalonylglucoside), 3-(6″-rhamnosylglucoside) and 3-(6″-glucosylglucoside) of cyanidin, in ...
Rune Slimestad +3 more
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Anthocyanins in Caprifoliaceae
Biochemical Systematics and Ecology, 2007Abstract The qualitative and relative quantitative anthocyanin content of 19 species belonging to the genera Sambucus , Lonicera and Viburnum in the family Caprifoliaceae has been determined. Altogether 12 anthocyanins were identified; the 3- O -glucoside ( 2 ), 3- O -galactoside ( 5 ), 3- O -(6″- O -arabinosylglucoside) ( 7 ), 3- O -(6″- O ...
Øyvind M. Andersen +2 more
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C R C Critical Reviews in Food Science and Nutrition, 1976
The colors of fruits and vegetables, particularly pink, red, mauve, blue, and violet, are caused by the combination of the glycosides of the six basic anthocyanidins. The amounts and chemical nature of the anthocyanins themselves have a strong influence on the color and storage stability in foods.
F. J. Francis, A. J. Shrikhande
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The colors of fruits and vegetables, particularly pink, red, mauve, blue, and violet, are caused by the combination of the glycosides of the six basic anthocyanidins. The amounts and chemical nature of the anthocyanins themselves have a strong influence on the color and storage stability in foods.
F. J. Francis, A. J. Shrikhande
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Tetrahedron Letters, 2008
Abstract A novel anthocyanin, an anthocyanin–anthocyanin dimer, was isolated from the cells of an anthocyanin-producing carrot cell-line culture, and its structure was elucidated using spectroscopic methods. It consists of two molecules of the anthocyanin, cyanidin 3-[xylosyl-(sinapoyl-glucosyl)-galactoside], with a CH–CH 3 linkage at the 8–8 ...
Nobuhiro Sasaki +7 more
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Abstract A novel anthocyanin, an anthocyanin–anthocyanin dimer, was isolated from the cells of an anthocyanin-producing carrot cell-line culture, and its structure was elucidated using spectroscopic methods. It consists of two molecules of the anthocyanin, cyanidin 3-[xylosyl-(sinapoyl-glucosyl)-galactoside], with a CH–CH 3 linkage at the 8–8 ...
Nobuhiro Sasaki +7 more
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2016
Anthocyanins are secondary plant metabolites and are chemically di- or tri-hydroxy B-ring-substituted flavonoids containing a flavylium cation. These are focus of much attention these days due to their vibrant colors and immunity-boosting and health-promoting effects mainly in ameloriating various cholesterol-related and oxidation-induced diseases. All
Bashar Saad +2 more
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Anthocyanins are secondary plant metabolites and are chemically di- or tri-hydroxy B-ring-substituted flavonoids containing a flavylium cation. These are focus of much attention these days due to their vibrant colors and immunity-boosting and health-promoting effects mainly in ameloriating various cholesterol-related and oxidation-induced diseases. All
Bashar Saad +2 more
openaire +2 more sources