Results 51 to 60 of about 79,046 (291)
Frontiers in Plant ScienceBarley is not only a major food crop but also a medicinal plant which has considerable quantities of flavonoids. Among all flavonoids, anthocyanins play a crucial role in pigmentation, pollination, seed dispersal in plants.
Md. Mahmudul Hasan +4 more
doaj +1 more source
The antioxidative role of anthocyanins in Arabidopsis under high-irradiance
, 2012 To uncover the potential antioxidative role of anthocyanins in vivo in protecting photosynthetic tissues from photoinhibition, the effects of high irradiance [HI, 1300 μmol(photon) m-2 s-1] were studied using detached leaves derived from Arabidopsis wild-
X. -Q. Zeng +5 more
core +1 more source
ChemFoodChem, EarlyView.Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins +3 more
wiley +1 more source
Structural Diversity of Anthocyanins in Fruits
, 2012 Anthocyanins are water-soluble pigments responsible for blue, purple and red color of many fruits such as berries, grapes, cherries, pomegranates, plums, apples, and sorne citrus and tropical fruits.
Goulas, Vlasios +2 more
core +1 more source
Perspectives in biomedicine: Superfoods and antioxidant power classification
The Canadian Journal of Chemical Engineering, EarlyView.Abstract The market value of natural food antioxidants will double to 8 billion USD by 2033, driven by a global consumer demand for ‘clean label’ products and proactive wellness solutions. However, the industrial application and health labelling (commercial brands) of these compounds remain severely constrained by inconsistent analytical methods.
Domenico Fuoco, Gregory S. Patience
wiley +1 more source
The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods
Molecules, 2015 During the last decade, many berry-type fruits have been recognised as good sources of anthocyanins. Nevertheless, the use of anthocyanins in the development of food colourants and healthy and/or functional ingredients has been limited because of their ...
Paz Robert, Carolina Fredes
doaj +1 more source
Anthocyanin Pigments: Beyond Aesthetics
Molecules, 2020 Anthocyanins are polyphenol compounds that render various hues of pink, red, purple, and blue in flowers, vegetables, and fruits. Anthocyanins also play significant roles in plant propagation, ecophysiology, and plant defense mechanisms.
Bindhu Alappat, Jayaraj Alappat
doaj +1 more source
Anthocyanins as functional food components [PDF]
, 2021 Among the natural pigments, anthocyanins are assumed to represent one of the most studied groups. Starting with the first studies on the physicochemical properties of anthocyanins carried out in the 17th century by British naturalist Robert Boyle, the ...
E. I. Gordeeva +4 more
core +1 more source
A Multi‐Software Approach to Assessing Photovoltaics Integration in Modern Enovoltaic Systems
Energy Science &Engineering, EarlyView.Robust eno‐PV design methodology applied to a real case study Multi‐software 3D model developed to optimize PV panels‐vineyard configuration Energy yield nearly independent of tracker height, but reduced by wider row spacing Grape productivity improving with height and decreasing with spacing Energy generation and grape yield balanced by tuning PV ...
Erika Stracqualursi +3 more
wiley +1 more source
MATEC Web of Conferences, 2016 Mao or Makmao (Antidesma thwaitesianum Müll. Arg.) is a wild plant found in the northeast of Thailand. Mao is one of fruits which are source of anthocyanins.
Prommakool Arunya +1 more
doaj +1 more source