Results 51 to 60 of about 6,143 (179)

Pelargonidin improves functional recovery and attenuates neuropathic pain following spinal cord injury in rats: relevance to its neuroprotective, antioxidant, and anti-inflammatory effects

Frontiers in Pharmacology
BackgroundSpinal cord injury (SCI) significantly impairs individuals’ sensorimotor functions, hindering daily activities. Current therapeutic options often demonstrate limited efficacy and lead to undesirable side effects.
Leila Kooshki, Sajad Fakhri, Fatemeh Abbaszadeh, Amir Kiani, Amir Kiani, Mohammad Hosein Farzaei, Ehsan Mohammadi-Noori, Javier Echeverría   +7 more
doaj   +1 more source

Integrated metabolome and transcriptome analysis unveils novel pathway involved in the fruit coloration of Nitraria tangutorum Bobr.

BMC Plant Biology, 2023
Background The desert shrub Nitraria tangutorum Bobr. is important for its resistance to salt and alkali in Northwest China. It is an ecologically important species in this region and provides edible and medicinal berries. This study showed a mutant of N.
Huilong Zhang, Aishuang Hu, Haiwen Wu, Jianfeng Zhu, Jingbo Zhang, Tielong Cheng, Sergey Shabala, Huaxin Zhang, Xiuyan Yang   +8 more
doaj   +1 more source

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, Volume 3, Issue 3, Page 515-531, September 2026.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

INVESTIGATION OF CYANIDIN AND PELARGONIDIN CONTENTS IN THE GENUS FRAGARIA L.

Acta Horticulturae, 2009
The fruit cyanidin (Cyn) and pelargonidin (Plr) contents in 73 Fragaria accessions were assayed using a modified HPLC method, and % Cyn (Cyn as % of Cyn-plus-Plr) values were calculated. Plr content increased during fruit ripening, while Cyn content held steady.
L. Mahoney, T.M. Davis, J. Curran-Celentano   +2 more
openaire   +2 more sources

Stability of Pelargonidin 3-glucoside in Model Solutions in the Presence and Absence of Flavanols [PDF]

American Journal of Food Technology, 2007
[EN]The stability of pelargonidin 3-glucoside (Pg3gluc), the main anthocyanin in strawberry, has been studied in model citrate solutions (pH 3.5, 25?C) in the absence and presence flavanols (catechin and procyanidin B3) and/or oxygen. Changes in the solutions were monitorized by HPLC-DAD/MS and UV-visible spectra.
Escribano Bailón, María Teresa, Santos Buelga, Celestino, Lopes da Silva, Fátima   +2 more
openaire   +3 more sources

Major Anthocyanin Pigments in the Ficus padana Fruits: HPLC-DAD-ESI-MS Identification and Antioxidant Activity

Indonesian Journal of Chemistry, 2014
The anthocyanins in Ficus padana were extracted and identified by using high-performance liquid chromatography/diode array detection and electrospray ionization/mass spectrometry (HPLC-DAD-ESI-MS). The individual anthocyanins were identified by comparing
Daimon Syukri, Djaswir Darwis, Adlis Santoni   +2 more
doaj   +1 more source

Effects of LED Light Exposure on Lutein and Bioactive Compounds in Nasturtium Flowers (Tropaeolum majus L.)

Future Postharvest and Food, Volume 3, Issue 3, Page 350-360, September 2026.
Red LED supplementation during cultivation modulated the accumulation of bioactive compounds in Tropaeolum majus flowers. Moderate exposure (3–5 h) enhanced antioxidant capacity and increased carotenoids, phenolics, and anthocyanins depending on petal color, highlighting a simple strategy to improve the functional value of edible flowers. ABSTRACT This
Amanda Lais Alves Almeida Nascimento, Larissa Lorrane Rodrigues Borges, Thaís Caroline Buttow Rigolon, Elder Felipe Silva Roncheti, Márcia Cristina Teixeira Ribeiro Vidigal, Ângela Cristina Oliveira Stringheta, Evandro Martins, Pedro Henrique Campelo, Paulo César Stringheta   +8 more
wiley   +1 more source

Screening of the breeding materials from genetic resources lacking anthocyanin for the development of purple-fleshed sweetpotato

Plant Production Science
Reddish purple-fleshed sweetpotato (RFSP) has been recently developed in Japan; its anthocyanidin profile is dominated by pelargonidin, whereas purple-fleshed sweetpotato (PFSP) primarily contains peonidin and cyanidin.
Takeo Sakaigaichi, Rie Kurata, Keisuke Suematsu, Akira Kobayashi, Yukari Kawata, Masaru Tanaka, Yasuhiro Takahata, Yumi Kai   +7 more
doaj   +1 more source

Anthocyanin Fluorescence for Monitoring Oxidation of the Chokeberry Fruit During Drying and Storage of Fruit Lyophilizates

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
An increase in the fluorescence intensity of anthocyanins in the extracts of chokeberry fruits or their lyophilizates at the “oxidation band” (520–530 nm for the excitation wavelength of 460 nm) was a regular function of the time of fruit drying at 60°C and of the time of lyophilizate storage at 22°C and 37°C with air access, confirming the usefulness ...
Małgorzata Rak, Grzegorz Bartosz, Kacper Kut, Ireneusz Kapusta, Maria Goc, Izabela Sadowska‐Bartosz   +5 more
wiley   +1 more source

Dynamic changes of anthocyanins during ‘Ziyan’ tea wine processing

Food Chemistry: X
In this study, the dynamic changes of different anthocyanins in the processing of ‘Ziyan’ tea wine were investigated quantitatively. Results showed that six types of anthocyanins, namely petunidin, malvidin, pelargonidin, delphinidin, cyanidin and ...
Ling Lin, Keke Li, Yajie Hua, Siyu Liao, Jiaru Chen, Liqiang Tan, Yang Yang, Bo Sun, Qian Tang, Wei Xu   +9 more
doaj   +1 more source