Results 31 to 40 of about 11,444 (195)
Anthocyanins from Purple Tomatoes as Novel Antioxidants to Promote Human Health
Antioxidants, 2020 Anthocyanins are plant secondary metabolites belonging to the class of polyphenols, whose beneficial roles in the prevention and treatment of several important human diseases have been demonstrated in many epidemiological studies.
Silvia Gonzali, Pierdomenico Perata
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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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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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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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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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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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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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Etude par C.L.H.P. de la réaction glucoside de malvidine-acetaldéhydecomposé phénolique
OENO One, 1987 La catéchine ou l'épicatéchine réagissent sur le monoglucoside de malvidine en présence d'acétaldéhyde pour donner dans un premier temps deux composés de condensation fortement colorés.
Jean-Pierre Roggero +3 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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