Results 181 to 190 of about 23,667 (227)

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
openaire   +2 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-
Joseph Scheerens, A Raymond Miller, Artemio Z Tulio   +2 more
exaly   +3 more sources

Protective effect of cyanidin against glucose- and methylglyoxal-induced protein glycation and oxidative DNA damage

International Journal of Biological Macromolecules, 2016
Cyanidin, a natural anthocyanin abundant in fruits and vegetables, has shown the health benefits due to its pharmacological properties. However, there was no evidence regarding anti-glycation activity of cyanidin.
Sirichai Adisakwattana, Henrique Cheng
exaly   +2 more sources

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
openaire   +1 more source

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
openaire   +2 more sources

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 ...
Norio Saito, Kenjiro Toki, Toshio Honda, Koshiro Kawase   +3 more
openaire   +1 more source

Inhibitory Activities of Cyanidin and Its Glycosides and Synergistic Effect with Acarbose against Intestinal α-Glucosidase and Pancreatic α-Amylase

International Journal of Molecular Sciences, 2010
Cyanidin and its glycosides are naturally dietary pigments which have been indicated as promising candidates to have potential benefits to humans, especially in the prevention and treatment of diabetes mellitus.
Sirichai Adisakwattana, Sirintorn Yibchok-Anun, Piyawan Charoenlertkul   +2 more
exaly   +2 more sources

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
openaire   +3 more sources

Antioxidative Activity of the Anthocyanin Pigments Cyanidin 3-O-.beta.-D-Glucoside and Cyanidin

Journal of Agricultural and Food Chemistry, 1994
The antioxidative activity of the anthocyanin pigments cyanidin 3-O-β-D-glucoside (C3G) and cyanidin (Cy) was examined by using linoleic acid autoxidation, liposome, rabbit erythrocyte membrane, and rat liver microsomal systems. C3G and Cy had antioxidative activity in all systems.
Takanori Tsuda, Mie Watanabe, Katsumi Ohshima, Seiji Norinobu, Sang-Won Choi, Shunro Kawakishi, Toshihiko Osawa   +6 more
openaire   +1 more source

‘Leuco-cyanidin’ and Epicatechin

Nature, 1953
Bate-Smith and Swain1 have recently come to the conclusion that the so-called condensed, ‘catechin’, tannins are in many instances identical with the ‘leuco-anthocyanins’ described by Robinson and Robinson2. Recent work here has suggested that the catechins and ‘leuco-anthocyanins’ are extremely closely related.
openaire   +1 more source