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Food Chemistry: X, 2023 The health benefits of anthocyanins have attracted extensive research interest. However, anthocyanins are sensitive to certain environmental and gastrointestinal conditions and have low oral bioavailability.
Yingying Cheng +5 more
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Coupled Oxidative Degradation of Blueberry Anthocyanins Induced by Catechol
Shipin gongye ke-ji, 2022 In order to clarify the degradation pathway of anthocyanins in blueberry during storage and processing，the mechanism of coupled oxidation of anthocyanins-polyphenol oxidase-catechol was systematically studied, and the dose-response relationship among ...
Shaoqian CAO, Kai JIANG, Liang LIU
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Antioxidants, 2020 The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays have been proposed to measure the capacity of anthocyanins to prevent the oxidation process that naturally occurs. Different solvents, temperatures, and pH levels
Noelia Tena, Julia Martín, A. Asuero
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Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins.
Comprehensive Reviews in Food Science and Food Safety, 2022 Color is an important characteristic of food. Over the last 15 years, more attention has been paid to natural colorants because of the rising demand for clean-label food products.
Haizhou Wu, Gabriel Oliveira, M. Lila
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Food & 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.
Hock Eng Khoo +3 more
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Anthocyanins: From Mechanisms of Regulation in Plants to Health Benefits in Foods
Frontiers in Plant Science, 2021 Anthocyanins represent the major red, purple, and blue pigments in many flowers, fruits, vegetables, and cereals. They are also recognized as important health-promoting components in the human diet with protective effects against many chronic diseases ...
Francesca Cappellini +4 more
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OENO One, 2019 Anthocyanins biosynthesis are essentially determined by grape cultivar genotype. However, specific environmental and vine management conditions could alter the accumulation of anthocyanins.
Ke Zhang +4 more
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International Journal of Molecular Sciences, 2021 Anthocyanin is a type of flavonoid pigment widely present in fruits and vegetables. It can not only be used as natural pigment, but also has a variety of health functions, for instance, anti-oxidant, anti-inflammatory, anti-tumor, and neuroprotective ...
Zilong Ma +4 more
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Anthocyanin absorption and metabolism by human intestinal Caco-2 cells: a review [PDF]
, 2015 Anthocyanins from different plant sources have been shown to possess health beneficial effects against a number of chronic diseases. To obtain any influence in a specific tissue or organ, these bioactive compounds must be bioavailable, i.e., effectively ...
Battino, Maurizioeditor +4 more
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A gene-derived SNP-based high resolution linkage map of carrot including the location of QTL conditioning root and leaf anthocyanin pigmentation [PDF]
, 2014 Purple carrots accumulate large quantities of anthocyanins in their roots and leaves. These flavonoid pigments possess antioxidant activity and are implicated in providing health benefits.
Cavagnaro, Pablo Federico +6 more
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