Results 341 to 350 of about 173,747 (397)

Chemistry, Pharmacology and Health Benefits of Anthocyanins

Phytotherapy Research, 2016
Antonella Smeriglio, Davide Barreca, Domenico Trombetta   +2 more
exaly   +2 more sources

The Metabolism of Anthocyanins

Current Drug Metabolism, 2014
Anthocyanins are the largest group of water-soluble pigments in the plant kingdom. As with other polyphenols, they express antioxidant activity in vivo. Anthocyanins are associated with reduced risk of some several diseases, such as atherosclerosis and diabetes. Their beneficial health effects depend on the efficiency of their absorption. The intake of
Nataša Poklar Ulrih, Urša Hribar
openaire   +3 more sources

Anthocyanins

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, Indika Edirisinghe, Britt Burton-Freeman   +2 more
openaire   +3 more sources

Anthocyanins: From Sources and Bioavailability to Cardiovascular-Health Benefits and Molecular Mechanisms of Action.

Journal of Agricultural and Food Chemistry, 2019
Anthocyanins are phytochemicals widely found in plant foods, with berries and fruit-derived beverages as the main dietary sources. Accumulating evidence suggests the positive role of anthocyanins in preserving cardiovascular health.
I. Krga, D. Milenkovic
semanticscholar   +1 more source

On the bioavailability of flavanols and anthocyanins: Flavanol–anthocyanin dimers

Food Chemistry, 2012
The 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, Nuno Mateus, Iva Fernandes, Victor de Freitas, Rui Gonçalves   +4 more
openaire   +3 more sources

Anthocyanins and Anthocyanin-Derived Compounds

2008
9A.1 General Considerations of Anthocyanins in Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 439 9A.2 Chemical Reactions of Anthocyanins During Winemaking: Main AnthocyaninDerived Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Begoña Bartolomé, María Monagas
openaire   +2 more sources

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.
openaire   +2 more sources

Anthocyanins and other flavonoids

Natural Product Reports, 1995
AbstractFor Abstract see ChemInform Abstract in Full Text.
Jeffrey B. Harborne, Christine A. Williams   +1 more
openaire   +5 more sources

The interaction of anthocyanins with bilitranslocase

Biochemical and Biophysical Research Communications, 2002
Bilitranslocase (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., Vrhovsek, Urska, Mattivi, Fulvio   +2 more
openaire   +6 more sources

Anthocyanins in Fruits, Vegetables, and Grains

, 2017
This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins. Topics discussed include types of anthocyanins, structural transformations, colour stabilization and ...
G. Mazza, E. Miniati
semanticscholar   +1 more source