Results 1 to 10 of about 15,516 (175)

Bioaccessibility of anthocyanins and bioactive compounds from Brazilian berries and their food matrix interaction: an in vitro gastrointestinal digestion study coupled to UHPLC-ESI-TQD-MS/MS analysis. [PDF]

open access: yesJ Sci Food Agric
Abstract BACKGROUND Several commercial berries have been examined for anthocyanin composition, bioaccessibility, and bioactive effects, while Brazilian berries remain underexplored. This study aimed to access the effect of in vitro gastrointestinal digestion on anthocyanin bioaccessibility, stability, and antioxidant potential in black pitanga (Eugenia
Berni P   +6 more
europepmc   +2 more sources

Electrospun encapsulation of grape pomace extract: in vitro antioxidant, anti-inflammatory, and antihyperglycemic properties. [PDF]

open access: yesJ Sci Food Agric
Abstract BACKGROUND The escalating prevalence of lifestyle‐ and aged‐related conditions, including diabetes, chronic inflammation, and cardiovascular disorders, underscores the urgent need for natural therapies. Such alternatives should offer reduced side effects compared to conventional pharmaceuticals while playing a proactive role in disease ...
Jansen ET   +6 more
europepmc   +2 more sources

Anthocyanins inhibit tumor necrosis alpha-induced loss of Caco-2 cell barrier integrity [PDF]

open access: yes, 2017
An increased permeability of the intestinal barrier is proposed as a major event in the pathophysiology of conditions characterized by chronic gut inflammation.
Anderson, Maureen   +8 more
core   +1 more source

Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions. [PDF]

open access: yes, 2019
The effects of temperature and ethanol concentration on the kinetics of anthocyanin adsorption and desorption interactions with five cell wall materials (CWM) of different composition were investigated.
Beaver, Jordan W   +7 more
core   +2 more sources

Anthocyanin absorption and metabolism by human intestinal Caco-2 cells: a review [PDF]

open access: yes, 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
core   +3 more sources

Control of anthocyanin biosynthesis pathway gene expression by eutypine, a toxin from Eutypa lata, in grape cell tissue cultures [PDF]

open access: yes, 2003
Eutypine, 4-hydroxy-3-(3-methyl-3-butene-1-ynyl) benzaldehyde, is a toxin produced by Eutypa lata, the causal agent of Eutypa dieback in grapevine. The effect of the toxin on anthocyanin synthesis has been investigated in Vitis vinifera cv.
Afifi, Maha   +6 more
core   +4 more sources

Tailoring bilberry powder functionality through processing: effects of drying and fractionation on the stability of total polyphenols and anthocyanins. [PDF]

open access: yes, 2019
Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals.
Alminger, Marie   +5 more
core   +3 more sources

Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis [PDF]

open access: yes, 2019
The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used.
Albanese D.   +5 more
core   +2 more sources

Drying/encapsulation of red wine to produce ingredientes for healthy foods [PDF]

open access: yes, 2017
Epidemiological evidence indicates that moderate consumption of red wine reducesthe incidence of coronary disease, atherosclerosis, and platelet aggregation.
Alvarez Gaona, Izmari Jasel   +3 more
core   +2 more sources

Ethanol triggers grape gene expression leading to anthocyanin accumulation during berry ripening [PDF]

open access: yes, 2002
Recent studies have shown that low doses of ethanol stimulate the maturation of some fruits. The present work showed that spraying Cabernet Sauvignon grapes, with 5% ethanol at veraison enhances the anthocyanin accumulation.
Chervin, Christian   +9 more
core   +4 more sources

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