Results 21 to 30 of about 187,700 (396)

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   +1 more source

Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances

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, Ruoyong Wang, Jinhua Wang, Ying Li, Huainan Luo, Shi Chen, Xin’an Zeng, Zhong Han   +7 more
doaj   +1 more source

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, Wenting PENG, Shaojie PANG, Zhenzhen PENG, Wentao QI, Yong WANG   +5 more
doaj   +1 more source

Anthocyanins [PDF]

, 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, Amandeep Sandhu, Indika Edirisinghe   +2 more
  +6 more sources

The Role of Anthocyanins in Plant Tolerance to Drought and Salt Stresses

Plants, 2023
Drought and salinity affect various biochemical and physiological processes in plants, inhibit plant growth, and significantly reduce productivity. The anthocyanin biosynthesis system represents one of the plant stress-tolerance mechanisms, activated by ...
S. Dabravolski, S. Isayenkov
semanticscholar   +1 more source

Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development

Food reviews international (Print), 2022
Anthocyanins and proanthocyanidins are widespread in the plant kingdom and are involved in important bioactivities, such as antioxidation. These flavonoids can reduce the risk of cardiovascular diseases, cancer, high blood pressure, hyperlipidemia, and ...
Qiang Qi, Meijun Chu, Xiuting Yu, Yanning Xie, Yali Li, Yong-mei Du, Xin-min Liu, Zhong-Feng Zhang, John Shi, N. Yan   +9 more
semanticscholar   +1 more source

A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat

Antioxidants, 2021
Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability.
S. Oancea
semanticscholar   +1 more source

Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 1: Pressurized liquid extraction [PDF]

, 2020
Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins.
Aliaño González, María José, Ayuso Vilacides, Jesús, Carrera Fernández, Ceferino Adrián, Espada Bellido, Estrella, Fernández Barbero, Gerardo, Ferreiro González, Marta, Palma Lovillo, Miguel, Álvarez Saura, José Ángel   +7 more
core   +1 more source

Research Progress on Absorption, Metabolism, and Biological Activities of Anthocyanins in Berries: A Review

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, Yumei Sang, Yuchao Gao, Yuan Zeng, Jianqing Liao, Jiaqi Tan   +5 more
doaj   +1 more source

Anthocyanins in Red Wine: Origin, Coloration and Reactions [PDF]

Shipin Kexue, 2023
Anthocyanins are important compounds contributing to the color of red wine, which play a crucial role in the quality of red wine. Anthocyanins are biosynthesized via the phenylpropanoid-flavonoid pathway during the growth of wine grapes.
ZHANG Xinke, ZHAO Xu, LIU Peitong, DUAN Changqing, DUAN Xuerong, YANG Jian, LI Demei, FAN Xuemei,
doaj   +1 more source