Results 351 to 360 of about 173,747 (397)

Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins

Food & Function, 2016
Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects.
Beatriz Pérez, Adrienn Hegyi, Alessandra Bordoni, Marisa Sanz-Buenhombre, Alper Tolga Eker, Zsófia Kertész, Didier Dupont, Didier Dupont, Alberto Guadarrama Rodriguez, Sebnem Simsek, Sedef Nehir El, Sibel Karakaya, Carlos Pineda-Vadillo, Carlos Pineda-Vadillo, Blanca Viadel   +14 more
openaire   +6 more sources

Bioavailability of anthocyanins

Drug Metabolism Reviews, 2014
Anthocyanins are a subgroup of flavonoids responsible for the blue, purple, and red color of many fruits, flowers, and leaves. Consumption of foods rich in anthocyanins has been associated with a reduced risk of cardiovascular disease and cancer. The fate of anthocyanins after oral administration follows a unique pattern rather different from those of ...
openaire   +2 more sources

Studies on the biogenesis of anthocyanins

Archives of Biochemistry and Biophysics, 1962
Abstract 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
openaire   +3 more sources

Metabolism of anthocyanins and consequent effects on the gut microbiota

Critical reviews in food science and nutrition, 2018
Anthocyanins are natural water-soluble polyphenols present in fruits and vegetables. Health-promoting effects attributed to anthocyanins are mainly associated with oxidative stress inhibition and gut microbiota modulation.
Lingmin Tian, Yisha Tan, Guowei Chen, G. Wang, Jianxia Sun, S. Ou, Wei Chen, Weibin Bai   +7 more
semanticscholar   +1 more source

The biogenesis of the anthocyanins. III. The role of sugars in anthocyanin formation

Archives of Biochemistry and Biophysics, 1951
Abstract 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, Yvette H. Edmondson, Kenneth V. Thimann   +2 more
openaire   +3 more sources

Anthocyanins from Lycium ruthenicum Murr. Ameliorated d-Galactose-Induced Memory Impairment, Oxidative Stress, and Neuroinflammation in Adult Rats.

Journal of Agricultural and Food Chemistry, 2019
Lycium ruthenicum Murr. (LR) is a perennial shrub commonly used as a nutritional food and medicine. Herein, we identified 12 anthocyanins from LR, with petunidin derivatives constituting approximately 97% of the total anthocyanin content.
Shasha Chen, Haonan Zhou, Gong Zhang, Jing Meng, K. Deng, Wu Zhou, Honglun Wang, Zhenhua Wang, N. Hu, Y. Suo   +9 more
semanticscholar   +1 more source

Anthocyanins in the epacridaceae

Phytochemistry, 1974
Abstract 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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Anthocyanins: natural colorants with health-promoting properties.

Annual Review of Food Science and Technology, 2010
Anthocyanins are flavonoids in fruits and vegetables that render them vivid red to blue. To date, there have been more than 635 anthocyanins identified in nature, featuring six common aglycones and various types of glycosylations and acylations.
Jian He, M. Giusti
semanticscholar   +1 more source

Anthocyanins and Flavanones Are More Bioavailable than Previously Perceived: A Review of Recent Evidence.

Annual Review of Food Science and Technology, 2017
This review considers recent investigations on the bioavailability of anthocyanins and flavanones. Both flavonoids are significant dietary components and are considered to be poorly bioavailable, as only low levels of phase II metabolites appear in the ...
C. Kay, G. Pereira-Caro, I. Ludwig, M. Clifford, A. Crozier   +4 more
semanticscholar   +1 more source

Anthocyanins

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
openaire   +2 more sources