Results 171 to 180 of about 10,801 (205)
An unusual acylated malvidin 3-glucoside from flowers of Impatiens textori Miq. (Balsaminaceae) [PDF]
Phytochemistry, 2009 Acylated malvidin 3-glucoside was isolated from the purple flowers of Impatiens textori Miq. as a major anthocyanin component along with malvidin 3-(6″-malonyl-glucoside).
Koichi Shinoda +2 more
exaly +3 more sources
Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine [PDF]
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 +2 more
exaly +2 more sources
Malvidin induces hepatic stellate cell apoptosis via the endoplasmic reticulum stress pathway and mitochondrial pathway [PDF]
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, Wuyang Huang
exaly +2 more sources
Malvidin prevents lipopolysaccharide‐induced oxidative stress and inflammation in human peripheral blood mononuclear cells [PDF]
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 +2 more
exaly +1 more source
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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.
Xiaojun Liao, Jihong Wu, Mengyao Zhao
exaly +3 more sources
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.
Xiaojun Liao, Jihong Wu, Mengyao Zhao
exaly +3 more sources
Journal of Agricultural and Food Chemistry, 2013
Understanding the factors that contribute to the degradation of bioactive compounds during microwave treatment is meaningful for the practical application of this novel technology. The influence of microwave power, energy density, temperature, pH value, and initial concentration of anthocyanins (Acys) on the degradation behavior of malvidin-3-glucoside
Xiaojun Liao, Jihong Wu, Mengyao Zhao
exaly +3 more sources
Understanding the factors that contribute to the degradation of bioactive compounds during microwave treatment is meaningful for the practical application of this novel technology. The influence of microwave power, energy density, temperature, pH value, and initial concentration of anthocyanins (Acys) on the degradation behavior of malvidin-3-glucoside
Xiaojun Liao, Jihong Wu, Mengyao Zhao
exaly +3 more sources
Ameliorative Effect of Malvidin on Spleen Injury in LPS‐Induced Sepsis
Chemistry & Biodiversity, 2023AbstractSepsis, 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 +11 more
openaire +2 more sources
Two diacylated malvidin glycosides from Petunia hybrida flowers
Phytochemistry, 2001Two 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 ...
Enrique Gonzalez, Raymond Brouillard
exaly +3 more sources
Biological activities of malvidin, a red wine anthocyanidin
Molecular Nutrition & Food Research, 2006AbstractMalvidin (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 +4 more
openaire +2 more sources
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 +2 more
openaire +2 more sources
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 +2 more
openaire +2 more sources