Results 361 to 370 of about 173,747 (397)
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Annals of Botany, 1954
THE inflorescence of the banana bears female flowers at the base and male flowers apically. At each node is a cluster of flowers subtended by a brightly coloured bract, and it is upon the anthocyanins of these bracts that most of the results summarized below are based. The pigments were extracted in 1 per cent hydrochloric acid and examined in the test-
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THE inflorescence of the banana bears female flowers at the base and male flowers apically. At each node is a cluster of flowers subtended by a brightly coloured bract, and it is upon the anthocyanins of these bracts that most of the results summarized below are based. The pigments were extracted in 1 per cent hydrochloric acid and examined in the test-
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Biochemical Systematics and Ecology, 2002
Abstract The anthocyanin content of 23 grass species (Poaceae) belonging to five subfamilies has been determined. Altogether 11 anthocyanins were identified; the 3-(6″-malonylglucosides) and 3-glucosides of cyanidin, peonidin and delphinidin, the 3-(3″,6″-dimalonylglucoside), 3-(6″-rhamnosylglucoside) and 3-(6″-glucosylglucoside) of cyanidin, in ...
Rune Slimestad +3 more
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Abstract The anthocyanin content of 23 grass species (Poaceae) belonging to five subfamilies has been determined. Altogether 11 anthocyanins were identified; the 3-(6″-malonylglucosides) and 3-glucosides of cyanidin, peonidin and delphinidin, the 3-(3″,6″-dimalonylglucoside), 3-(6″-rhamnosylglucoside) and 3-(6″-glucosylglucoside) of cyanidin, in ...
Rune Slimestad +3 more
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Anthocyanins in Caprifoliaceae
Biochemical Systematics and Ecology, 2007Abstract The qualitative and relative quantitative anthocyanin content of 19 species belonging to the genera Sambucus , Lonicera and Viburnum in the family Caprifoliaceae has been determined. Altogether 12 anthocyanins were identified; the 3- O -glucoside ( 2 ), 3- O -galactoside ( 5 ), 3- O -(6″- O -arabinosylglucoside) ( 7 ), 3- O -(6″- O ...
Øyvind M. Andersen +2 more
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C R C Critical Reviews in Food Science and Nutrition, 1976
The colors of fruits and vegetables, particularly pink, red, mauve, blue, and violet, are caused by the combination of the glycosides of the six basic anthocyanidins. The amounts and chemical nature of the anthocyanins themselves have a strong influence on the color and storage stability in foods.
F. J. Francis, A. J. Shrikhande
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The colors of fruits and vegetables, particularly pink, red, mauve, blue, and violet, are caused by the combination of the glycosides of the six basic anthocyanidins. The amounts and chemical nature of the anthocyanins themselves have a strong influence on the color and storage stability in foods.
F. J. Francis, A. J. Shrikhande
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Tetrahedron Letters, 2008
Abstract A novel anthocyanin, an anthocyanin–anthocyanin dimer, was isolated from the cells of an anthocyanin-producing carrot cell-line culture, and its structure was elucidated using spectroscopic methods. It consists of two molecules of the anthocyanin, cyanidin 3-[xylosyl-(sinapoyl-glucosyl)-galactoside], with a CH–CH 3 linkage at the 8–8 ...
Nobuhiro Sasaki +7 more
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Abstract A novel anthocyanin, an anthocyanin–anthocyanin dimer, was isolated from the cells of an anthocyanin-producing carrot cell-line culture, and its structure was elucidated using spectroscopic methods. It consists of two molecules of the anthocyanin, cyanidin 3-[xylosyl-(sinapoyl-glucosyl)-galactoside], with a CH–CH 3 linkage at the 8–8 ...
Nobuhiro Sasaki +7 more
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2016
Anthocyanins are secondary plant metabolites and are chemically di- or tri-hydroxy B-ring-substituted flavonoids containing a flavylium cation. These are focus of much attention these days due to their vibrant colors and immunity-boosting and health-promoting effects mainly in ameloriating various cholesterol-related and oxidation-induced diseases. All
Bashar Saad +2 more
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Anthocyanins are secondary plant metabolites and are chemically di- or tri-hydroxy B-ring-substituted flavonoids containing a flavylium cation. These are focus of much attention these days due to their vibrant colors and immunity-boosting and health-promoting effects mainly in ameloriating various cholesterol-related and oxidation-induced diseases. All
Bashar Saad +2 more
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Critical Reviews in Food Science and Nutrition, 1989
Interest in food colorants as shown by the number of patents has doubled in recent years with natural pigments outnumbering synthetics by five to one. The natural colorant area can be subdivided into anthocyanins, betalains, chlorophylls, carotenoids, flavonoids, polyphenols, Monascus, hemes, quinones, biliproteins, safflower, turmeric, and ...
F.J. Francis, Pericles C. Markakis
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Interest in food colorants as shown by the number of patents has doubled in recent years with natural pigments outnumbering synthetics by five to one. The natural colorant area can be subdivided into anthocyanins, betalains, chlorophylls, carotenoids, flavonoids, polyphenols, Monascus, hemes, quinones, biliproteins, safflower, turmeric, and ...
F.J. Francis, Pericles C. Markakis
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Anthocyanins of the Fouquieriaceae
Biochemical Systematics and Ecology, 1977Abstract Species of the Fouquieriaceae cluster into four groups on the basis of floral anthocyanin content. The four clusters agree with species groupings based on morphological characters. Floral anthocyanins support a close relationship between the Fouquieriaceae and the Solanales.
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Anthocyanins of the podocarpaceae
Phytochemistry, 1972Abstract In the Podocarpaceae anthocyanins occur in some vegetative organs, and in seed-bearing structures where they have a comparable role to angiosperm fruit pigments. Pelargonidin and peonidin are recorded for the first time from gymosperms and several species contain pigments with an unusual substituent that confers highly characteristic ...
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Anthocyanins of the Sterculiaceae
Biochemical Systematics and Ecology, 1979Abstract No uncommon anthocyanins were detected among 13 taxa (sig genera) of the Sterculiaceae. Floral pigments appear to be of little systematic utility in this family.
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