Results 151 to 160 of about 16,555 (202)

Cyanidin and cyanidin‐3‐glucoside derived from Vigna unguiculata act as noncompetitive inhibitors of pancreatic lipase

Cyanidin and cyanidin‐3‐glucoside derived from Vigna unguiculata act as noncompetitive inhibitors of pancreatic lipase
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Cyanidin 3-malonylglucuronylglucoside in Bellis and cyanidin 3-malonylglucoside in Dendranthema

Phytochemistry, 1988
Abstract -The major anthocyanin of three red cultivars of Dendranthema morifolium has been identified as cyanidin 3- O -(6- O -malonyl-β- d -glucopyranoside) by FABMS and NMR spectroscopy. The major anthocyanin of red flowers of Bellis perennis has been identified as cyanidin 3- O -(6- O -matonyl-4- O -(β- d -glucuronyl)-β- d -glucopyranoside ...
Kenjiro Toki
exaly   +2 more sources

Comparative Study of Binding Behaviors of Cyanidin, Cyanidin-3-Galactoside, Peonidin with Tyrosinase

Journal of Fluorescence, 2023
Cyanidin, peonidin and cyanidin-3-galactoside are the common anthocyanins with a variety of biological activities. Tyrosinase is a speed-limiting enzyme associated with melanin production. The inhibition of tyrosinase activity can prevent melanin disease while contributing to whitening.
Meizi, Wang, Rongda, Chen, Suqing, Wang, Jingjing, Cui, Di, Lian, Li, Li   +5 more
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Differential Effects of Cyanidin and Cyanidin-3-glucoside on Human Cell Lines

Food Science and Technology Research, 2011
Anthocyanins are pigments in plants. Anthocyanins and their aglycons, anthocyanidins, have various biological effects. In the present study, we examined the effects of cyanidin and cyanidin-3-glucoside on intracellular reactive oxygen species (ROS) levels and on proliferative effects, using four cancer cell lines and one normal cell line, and we found ...
Sanae Kato, Takanobu Taniguchi, Yanju Ma   +2 more
exaly   +3 more sources

Cyanidin 3-Rutinoside and Cyanidin 3-Xylosylrutinoside as Primary Phenolic Antioxidants in Black Raspberry

Journal of Agricultural and Food Chemistry, 2008
Anthocyanin constituents in black raspberries (Rubus occidentalis L.) were investigated by HPLC-DAD, and their involvement as potent, significant antioxidants in black raspberries was demonstrated by three common antioxidant assays (FRAP, DPPH, ABTS) in this study. Five anthocyanins were present in black raspberries: cyanidin 3-sambubioside, cyanidin 3-
Peter L Rinaldi, Joseph C Scheerens, R Neil Reese   +2 more
exaly   +3 more sources

Cyanidin‐3‐O‐glucoside, cyanidin, and oxidation products of cyanidin protect neuronal function through alleviating inflammation and oxidative damage

Journal of Food Science, 2022
Abstract Neurotoxicity seriously affects the normal function of the nervous system. Cyanidin‐3‐O‐glucoside (C3G) is the most abundant anthocyanin widely distributed in plants.
Zhenzhu Zhu, Lipin Yang, Zhong Li, Qin Liu   +3 more
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Products of Thermal Degradation of the Anthocyanins Cyanidin‐3‐glucoside, Cyanidin‐3‐rutinoside and Cyanidin‐3‐sophoroside

Food / Nahrung, 1976
AbstractDuring thermal degradation of anthocyanins, cyanidin‐3‐glucoside, cyanidin‐3‐rutinoside, cyanidin‐3‐sophoroside, at 98 °C in model systems of pH = 1, 2.5 3.5 and 4.5, seven compounds were isolated by means of paper chromatography. Among them quercetin, phloroglucin‐aldehyde and protocatechuic acid were identified.
S. Tanchev, N. Ioncheva
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Urinary excretion of cyanidin glycosides

Journal of Biochemical and Biophysical Methods, 2002
Anthocyanins, which are natural plant pigments from the flavonoid family, represent substantial constituents of the human diet. Several fruits (blackcurrant, blue berries, red grape and elderberry) are rich sources of these efficient antioxidant compounds.
Ursula, Mülleder, Michael, Murkovic, Werner, Pfannhauser   +2 more
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Cyanidin and cyanidin 3-O-β-D-glucoside as DNA cleavage protectors and antioxidants

Cell Biology and Toxicology, 2003
Anthocyanins, colored flavonoids, are water-soluble pigments present in the plant kingdom; in fact they are secondary plant metabolites responsible for the blue, purple, and red color of many plant tissues. Present in beans, fruits, vegetables and red wines, considerable amounts of anthocyanins are ingested as constituents of the human diet (180-215 mg
ACQUAVIVA, ROSARIA, RUSSO, Alessandra, GALVANO, Fabio, GALVANO G, BARCELLONA ML, LI VOLTI, Giovanni, VANELLA A.   +6 more
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