Results 331 to 340 of about 173,747 (397)

Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health Values. [PDF]

Molecules
Gumul D, Kruczek M.
europepmc   +1 more source

The compositions, characteristics, health benefits and applications of anthocyanins in <i>Brassica</i> crops. [PDF]

Front Plant Sci
Li X, Wang F, Ta N, Huang J.
europepmc   +1 more source

Tailored anthocyanin delivery through modulating -COOH groups in pH-responsive peptide gels. [PDF]

Food Chem X
Li W, Bie Q, Li J, Yang W, Cao P, Yang W, Chen X, Chen P.   +7 more
europepmc   +1 more source

Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation

Comprehensive Reviews in Food Science and Food Safety, 2021
Anthocyanins, the natural red and purple colorants of berries, fruits, vegetables, and tubers, improve carbohydrate metabolism and decrease the risk factors of metabolic disorders, but their industrial use is limited by their chemical instability ...
Johanna Jokioja, Baoru Yang, Kaisa M Linderborg   +2 more
exaly   +2 more sources

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Food and Nutrition Research, 2017
Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables.
Sou Teng Tang, See Meng Lim, Hock Eng Khoo   +2 more
exaly   +2 more sources

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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

Relation of Leuco-anthocyanins to Anthocyanin Synthesis [PDF]

Nature, 1955
AMONG the herbaceous plants which Bate-Smith and Lerner1 have recently found to contain leuco-anthocyanins were Impatiens noli-tangere and I. parviflora of the Balsaminaceae. We have been investigating the genetic control of anthocyanin pigmentation in Impatiens balsamina, which has been reported previously to produce glycosides of pelargonidin ...
C. W. Hagen, R. E. Alston
openaire   +2 more sources

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Comprehensive Reviews in Food Science and Food Safety, 2017
The production of natural food pigments continues to grow worldwide. The global market is expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period 2015 to 2019.
Diego A Luna-vital, Elvira Gonzalez De Mejia   +1 more
exaly   +2 more sources

Anthocyanins of the Squill

Nature, 1963
IN the course of an investigation of the cardiotonic glycosides and flavonoid content in the squill (Scilla maritima L. or Urginea maritima Baker), several anthocyanins were identified, we believe, for the first time.
Consuelo Martin, F. A. Vega
openaire   +3 more sources