Results 181 to 190 of about 10,801 (205)

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

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
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Ultraviolet Fluorescence of Cyanidin and Malvidin Glycosides in Aqueous Environment

Spectroscopy Letters, 2007
Abstract The fluorescence of cyanidin 3‐glucoside (Cy 3‐glc), cyanidin 3,5‐diglucoside (Cy 3,5‐diglc) and malvidin 3,5‐diglucoside (Mv 3,5‐diglc) in binary solvents (water–methanol, 1∶1, v/v) and in water at pH 4–5.5 has been studied. The absorption spectra, steady‐state fluorescence spectra, and fluorescence excitation spectra have been measured ...
Regina Drabent, Barbara Pliszka, Graz˙yna Huszcza‐Ciołkowska, Bogdan Smyk   +3 more
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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
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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

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 ...
Chunyang Li, Wuyang Huang
exaly   +3 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
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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
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Effect of malvidin-3-monoglucoside on the browning of monomeric and dimeric flavanols

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1998
The behaviour of (+)-catechin (cat), (–)-epicatechin (epi) and the procyanidin dimers B2 [epi-(4→8)-epi] and B3 [cat-(4→8)-cat], alone and in the presence of malvidin-3-monoglucoside, was studied in hydro-alcoholic solutions at pH 3.2 maintained at 32 °C for 120 days.
E. M. Francia-Aricha, J. C. Rivas-Gonzalo, C. Santos-Buelga   +2 more
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Interactions between catechin and malvidin-3-monoglucoside in model solutions

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1995
The interaction between (+)-catechin and malvidin-3-monoglucoside was studied in model solutions at pH values of 3.2 and 4 over a 30-day period at 32 °C. With time, a progressive browning, accompanied by a hypso-chromic shift in their visible absorption maxima, was observed in the solutions.
Celestino Santos-Buelga, Santiago Bravo-Haro, Juli�n C. Rivas-Gonzalo   +2 more
openaire   +1 more source