Results 21 to 30 of about 10,801 (205)
Glyceraldehyde Bridging between Flavanols and Malvidin-3-glucoside in Model Solutions [PDF]
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.
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Malvidin Protects against and Repairs Peptic Ulcers in Mice by Alleviating Oxidative Stress and Inflammation [PDF]
, 2021 Peptic ulcer episodes cause damage to the stomach and intestine, with inflammatory cell infiltration and oxidative stress as the main players. In this study, we investigated the potential of anthocyanidin malvidin for preventive and curative peptic ulcer
Quélita Cristina Pereira +3 more
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Food Chemistry: X, 2022 Yan 73 anthocyanin extracts and spine grape anthocyanin extracts, along with anthocyanin standards (malvidin-3-O-glucoside; malvidin-3,5-O-diglucoside), were used to investigate the role of anthocyanins and their structures (monoglucoside, diglucoside ...
Wenxiu Yue, Fuliang Han
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Influence of Different Phenolic Copigments on the Color of Malvidin 3-Glucoside [PDF]
Journal of Agricultural and Food Chemistry, 2006 The effectiveness of seven phenolic compounds (catechin, epicatechin, procyanidin B2, caffeic acid, p-coumaric acid, myricitrin, and quercitrin) as copigments of malvidin 3-glucoside, the major anthocyanin in red wines from Vitis vinifera, using a copigment/pigment molar ratio of 1:1 was assayed in model wine solutions under the same conditions (pH=3.6,
Gómez-Míguez, Manuela +4 more
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Molecules, 2018 Anthocyanins in red grape musts may evolve during the winemaking process and wine aging for several different reasons; colour stability and evolution is a complex process that may depend on grape variety, winemaking technology, fermentative yeast ...
Carlos Escott +5 more
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Agriculture, 2020 Vine growing and wine production is gaining in popularity around the Baltic Sea Region. The first aim of the experiment was to determine the variability of the total phenolic and anthocyanin content (from 2010 to 2018) and of individual anthocyanin ...
Mariana Maante-Kuljus +6 more
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Inhibition of Enzymes by the Anthocyanin Malvidin-3-Monoglucoside.
Experimental Biology and Medicine, 1967 SummaryThe cytoplasmic, particulate, and cell wall fractions were isolated from disrupted bacterial cells and assayed for MADH, GDH, HX, and GLD enzymes in absence of pigment (control) and presence of various M-3-G concentrations. The magnitude of enzymatic inhibition due to increasing concentrations of M-3-G (1 to 4 μM) was not the same for each ...
O R, Wheeler +3 more
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Anthocyanins—Nature’s Bold, Beautiful, and Health-Promoting Colors
Foods, 2019 Anthocyanins are among the most interesting and vigorously studied plant compounds, representing a large class of over 700 polyphenolic pigments within the flavonoid family that exist ubiquitously in the human diet. They are “nature’s colors,&
Taylor C. Wallace, M. Monica Giusti
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Redox Biology, 2021 Blueberries are rich in bioactive anthocyanins, with a high level of malvidin, which is associated with antioxidant benefits that contribute to reducing the risk of diabetes.
Daniela D. Herrera-Balandrano +7 more
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Colour and antioxidant properties of malvidin-3-glucoside and Vitisin A [PDF]
Acta Alimentaria, 2016 This study presents findings from comparing the properties of anthocyanin pigments: i. malvidin-3-glucoside (Mal-3-G), the most significant anthocyanin present in young red wine; ii. Vitisin A (5-carboxypyranomalvidin-3-glucoside), a major product from a reaction induced in red wine between Mal-3-G and pyruvic acid during its ageing.
Tománková, E. +4 more
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