Results 331 to 340 of about 187,700 (396)

Integrated metabolomic and transcriptomic profiling unveils anthocyanin regulation in chemically induced flower color variation of Impatiens hybrida 'Solarscape'. [PDF]

BMC Plant Biol
Tian Y, Luo XY, Li XY, He JQ, Chen XY, Zhao LQ, Huang HQ, Huang MJ.   +7 more
europepmc   +1 more source

Ultrasound-Microwave Associated Extraction of Anthocyanins From Mulberry and Their Antioxidant and Anticancer Activities. [PDF]

Food Sci Nutr
Tang H, Zhou B, Liu R, Weng L, Che K, Gao W, Chen Z, Yang J, Luo H, Li S, Hu W.   +10 more
europepmc   +1 more source

Black rice as the emerging functional food: bioactive compounds, therapeutic potential and industrial applications. [PDF]

Front Nutr
Javed M, Jawid J, Zafar S, Ahmad AMR, Shah SHBU, Farooq U, Abid J.   +6 more
europepmc   +1 more source

Effect of Popping and Steam Cooking on Total Ferulic Acid, Phenolic and Flavonoid Contents, and Antioxidant Properties of Sukhothai Fragrant Black Rice. [PDF]

Foods
Phimphilai T, Kerdto O, Phimphilai K, Srichomphoo P, Tipsuwan W, Suwanpitak P, Zhong Y, Srichairatanakool S.   +7 more
europepmc   +1 more source

Multi-Omics Analysis Provides Insights into Developmental Tepal Coloration in Gloriosa superba 'Passion Flame'. [PDF]

Plants (Basel)
Zhou X, Sheng K, Wu T, Zhang L, Liang Y, Chang X.   +5 more
europepmc   +1 more source

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Chemical studies of anthocyanins: A review

Food Chemistry, 2009
Araceli Castañeda-Ovando, María Elena Páez-Hernández   +1 more
exaly   +2 more sources

Abiotic stress-induced anthocyanins in plants: Their role in tolerance to abiotic stresses.

Physiologia Plantarum : An International Journal for Plant Biology, 2021
Abiotic stress, such as heat, drought, salinity, low temperature, and heavy metals, inhibit plant growth and reduce crop productivity. Abiotic stresses are becoming increasingly extreme worldwide due to the ongoing deterioration of the global climate and
A. H. Naing, C. Kim
semanticscholar   +1 more source

An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides.

Comprehensive Reviews in Food Science and Food Safety, 2022
The health benefits of anthocyanins are compromised by their chemical instability and susceptibility to external stress. Researchers found that the interaction between anthocyanins and macromolecular components such as proteins and polysaccharides ...
Zhihuan Zang, Siyi Tang, Zhiying Li, Shurui Chou, Chi Shu, Yi Chen, Wei Chen, Shufang Yang, Yiyun Yang, Jinlong Tian, Bin Li   +10 more
semanticscholar   +1 more source

Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing

Critical reviews in food science and nutrition, 2022
Anthocyanins have received considerable attention for the development of food products with attractive colors and potential health benefits. However, anthocyanin applications have been hindered by stability issues, especially in the context of complex ...
Yanpei Chen, T. Belwal, Yanqun Xu, Q. Ma, Dong Li, Li Li, Hang Xiao, Zisheng Luo   +7 more
semanticscholar   +1 more source