Results 141 to 150 of about 15,516 (175)

Identification by mass spectrometry of new compounds arising from the reactions involving malvidin‐3‐glucoside‐(O)‐catechin, catechin and malvidin‐3‐glucoside

Rapid Communications in Mass Spectrometry, 2012
RATIONALE The aim of this work was to study the putative reactions that could occur in red wines between malvidin‐3‐glucoside‐(O)‐catechin (mv3glc‐(O)‐cat) adduct and catechin (cat) or malvidin‐3‐glucoside (mv3glc) in presence of acetaldehyde. METHODS
Luís, Cruz, Nuno, Mateus, Victor, de Freitas   +2 more
openaire   +2 more sources

Anti-inflammatory effect of Malvidin-3-glucoside and Malvidin-3-galactoside

Bio-Medical Materials and Engineering
Malvidin is one of the most wide-spread anthocyanidins which exhibits potential antioxidant, anti-cancer and anti-inflammatory activities. Malvidin mainly exists as Malvidin-3-glucoside (Mv-3-glc) and Malvidin-3-galactoside (Mv-3-gal). The aim of the study was to investigate the two's anti-inflammatory effects on endothelial cells, as well as their ...
Huang Wu-Yang, Wang Jian, Li Chun-Yang
openaire   +1 more source

Characterization of the condensation product of malvidin 3,5-diglucoside and catechin

Journal of Agricultural and Food Chemistry, 1984
Analyse du mecanisme de formation en relation avec la polymerisation des composes phenoliques intervenant dans les vins rouges en cours de ...
Paul D. Bishop, Charles W. Nagel
openaire   +1 more source

Malvidin-3-O-glucoside Chemical Behavior in the Wine pH Range

Journal of Agricultural and Food Chemistry, 2019
Anthocyanins are natural pigments responsible for the typical color of red wines and are critically associated with the wine commercial value and longevity. Thus, understanding the molecular bases of the anthocyanin chemical behavior in the complex wine environment is a central issue to the enological sector.
Martino Forino, Angelita Gambuti, Paolo Luciano, Luigi Moio   +3 more
openaire   +3 more sources

Ultrahigh Pressure Facilitates the Acylation of Malvidin and Chlorogenic Acid to Increase the Stability and Protective Effect of Malvidin Derivatives on H₂O₂-Induced ARPE-19 Cells

Journal of Agricultural and Food Chemistry, 2021
We explored the effects of ultrahigh-pressure technology and chlorogenic acid on the color stability and structure-activity relationship of malvidin (MV). Experimental conditions were optimized through single-factor experiments and response surface analysis at a pressure of 300 MPa, mass ratio of MV to chlorogenic acid of 1:3.64 (w/w), and time of 5 ...
Xinyao Liu, Sheng Li, Zhitong Wang, Xinyuan Wang, Yang He, Liankui Wen   +5 more
openaire   +2 more sources

Sex-dependent geroprotective effects of malvidin in Drosophila melanogaster

Biogerontology
Malvidin-3-galactoside (M3G), an anthocyanin derived from  blueberries (Vaccinium myrtillus L.), is recognized for its antioxidant and anti-inflammatory properties. In this study, Drosophila melanogaster was treated with M3G at concentrations of 1, 10, and 100 µM, while control groups received an identical diet without M3G supplementation.
Denis Golubev, Elena Platonova, Nadezhda Zemskaya, Oksana Shevchenko, Mikhail Shaposhnikov, Polina Tumaeva, Sergey Patov, Alexey Moskalev   +7 more
openaire   +2 more sources

Glyceraldehyde Bridging between Flavanols and Malvidin-3-glucoside in Model Solutions

Journal of Agricultural and Food Chemistry, 2006
Hydroxyl radicals (.OH) seem to have an important role in the oxidation of wine constituents and the production of important electrophilic aldehydes and ketones. In this experiment, glyceraldehyde, a .OH oxidation product of glycerol, recently described in wine, reacts with (+)-catechin, (-)-epicatechin, and malvidin-3-glucoside (Mv3gl), in model ...
Laurie, V.F., Waterhouse, A.L.
openaire   +2 more sources

Synthesis of malvidin and petunidin in pigmented tissue cultures ofPetunia hybrida

Protoplasma, 1981
In petunia cells culturedin vitro anthocyanin synthesis is usually repressed resulting in white/ yellow cells. However, we observed that in petunia strain AK-5000 purple cells appeared at a frequency of about 5 × 10−5. Analysis of the pigments showed that these cells contained the same anthocyanidins (petunidin and malvidin) as found in corollas of the
C. M. Colijn, L. M. V. Jonsson, A. W. Schram, A. J. Kool   +3 more
openaire   +1 more source

Inhibitory effect of Malvidin on TNF-α-induced inflammatory response in endothelial cells

European Journal of Pharmacology, 2014
Vascular inflammatory responses are key mediators of endothelial dysfunction that leads to various pathologies in many diseases including atherosclerosis and cancer. The purpose of the study was to investigate the effects and molecular mechanisms of Malvidin, a natural pigment with strong antioxidant activity, on regulating inflammatory response in ...
Wu-Yang Huang, Chun-Yang Li
exaly   +3 more sources

Kinetics of Malvidin‐3‐Glucoside Condensation in Wine Model Systems

Journal of Food Science, 1983
ABSTRACT Wine model systems containing equimolar quantities of malvidin‐3‐glucoside and d‐catechin, with and without acetaldehyde, were stored anaerobically at 22, 32, 42, and 52°C. Malvidin‐3‐glucoside and d‐catechin disappearance and polymer appearance were monitored by HPLC and colorimetric methods.
ELIZABETH S. BARANOWSKI, CHARLES W. NAGEL   +1 more
openaire   +1 more source