Results 161 to 170 of about 11,689 (195)

Food Anthocyanins: Malvidin and Its Glycosides as Promising Antioxidant and Anti-Inflammatory Agents with Potential Health Benefits

Nutrients, 2023
Anthocyanins are flavonoid compounds that are abundantly present in fruits and vegetables. These compounds contribute to the color of these foods and offer various health benefits to consumers due to their biological properties.
Przemyslaw Sitarek, Anna Merecz-Sadowska, Karolina Zajdel   +2 more
exaly   +2 more sources

Malvidin induces hepatic stellate cell apoptosis via the endoplasmic reticulum stress pathway and mitochondrial pathway

Food Science and Nutrition, 2020
Blueberries have great beneficial effects due to high level of anthocyanins, especially malvidin. Hepatic stellate cells (HSCs) can be activated and increase excessive extracellular matrix (ECM) components, which play a central role in liver fibrogenesis.
Cai-E Wu, Wu-Yang Huang, Yahui Li
exaly   +2 more sources

Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine

Food Chemistry, 2011
Thermodynamic parameters for intermolecular copigmentation interactions involving malvidin-3-glucoside were determined by UV/visible spectroscopy at wine pH (pH 3.6). These included associationmconstants, enthalpy and entropy changes, which were measured
Graham Jones, Robert E Asenstorfer, Natalie M Williamson   +2 more
exaly   +2 more sources

Malvidin prevents lipopolysaccharide-induced oxidative stress and inflammation in human peripheral blood mononuclear cells

IUBMB Life, 2020
It is indicated that malvidin has anti-inflammatory and antioxidant effects on various cells, although the function of malvidin in preventing inflammatory reactions caused by lipopolysaccharide (LPS) in peripheral blood mononuclear cells (PBMCs) is still
Asie Sadeghi, Moslem Abolhassani, Amirhossein Doustimotlagh   +2 more
exaly   +1 more source

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The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment

Food Chemistry, 2013
Understanding the degradation of anthocyanins (Acys) during microwave treatment is required for the application of this novel technology to fruit and vegetable processing. The pH 3.5 buffer solutions containing 50mg/l malvidin-3-glucoside (Mv-3-glu) and malvidin-3,5-diglucoside (Mv-3,5-diglu), respectively, were treated with microwaves at 700 W.
Xiao-Jun Liao, Jihong Wu, Mengyao Zhao
exaly   +3 more sources

Ameliorative Effect of Malvidin on Spleen Injury in LPS‐Induced Sepsis

Chemistry & Biodiversity, 2023
AbstractSepsis, one of the most destructive diseases in the world, is a syndrome of systemic inflammatory response caused by the invasion of pathogenic microorganisms such as bacteria into the body. Malvidin is one of the most widespread anthocyanins, and its significant antioxidant and anti‐inflammatory activities have been widely reported.
Jinfeng Shi, Yan Wang, Xiao Zhang, Hui Fan, Hanyu Wang, Xueqing Li, Baoshi Xu, Jingchao Qiang, Enzhuang Pan, Mingyi Chu, Jingquan Dong, Zibo Dong   +11 more
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Biological activities of malvidin, a red wine anthocyanidin

Molecular Nutrition & Food Research, 2006
AbstractMalvidin (mv) has been identified as a potential inhibitor of 3′,5′‐cyclic adenosine monophosphate (cAMP) phosphodiesterases (PDE). This study was to investigate if, as a possible consequence of intracellular PDE inhibition, the activity of the mitogen‐activated protein kinase (MAPK) cascade is affected by mv treatment.
Jessica, Fritz, Melanie, Kern, Gudrun, Pahlke, Sandra, Vatter, Doris, Marko   +4 more
openaire   +2 more sources

Two diacylated malvidin glycosides from Petunia hybrida flowers

Phytochemistry, 2001
Two novel diacylated and two known anthocyanins were isolated from violet flowers of Petunia hybrida cv Festival. The new anthocyanins are malvidin 3-O-(6-O-(4-O-(4-O-(6-O-feruloyl-beta-D-glucopyranosyl)-E-p-coumaroyl)-alpha-rhamnosyl)-beta-D-glucopyranoside)-5-beta-D-glucopyranoside and malvidin 3-O-(6-O-(4-O-(4-O-(6-O-E-p-coumaroyl-beta-D ...
E, Gonzalez, A, Fougerousse, R, Brouillard   +2 more
openaire   +2 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

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