Results 81 to 90 of about 11,674 (220)
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 +2 more
openaire +2 more sources
Dynamic changes of anthocyanins during ‘Ziyan’ tea wine processing
Food Chemistry: XIn 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 +9 more
doaj +1 more source
Wild Fragaria vesca L. fruits: a rich source of bioactive phytochemicals [PDF]
, 2016 Wild Fragaria vesca L. fruits were studied regarding nutritional and phytochemical compounds, and also antioxidant, antibacterial and biofilm formation inhibition activities.
Alves, Maria José +7 more
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Plant Biotechnology Journal, Volume 24, Issue 5, Page 3172-3188, May 2026.ABSTRACT Mango (Mangifera indica) is one of the most popular fruits cultivated in tropical and subtropical regions of the world. The availability of reference genomes helps to identify the genetic basis of important traits. Here, we report assembled high‐quality chromosome‐level genomes for the Australian mango cultivar ‘Kensington Pride’ and M ...
Upendra Kumari Wijesundara +5 more
wiley +1 more source
Analysis and characterisation of anthocyanins in mulberry fruit
Czech Journal of Food Sciences, 2010 The fruit of mulberry (Morus alba L., Moraceae) has been used as medicinal food in China for a long history. The pigment from the fruit extract is a kind of natural colourant for food processing and has potential medical and commercial values. This study
Chuanguang Qin +5 more
doaj +1 more source
Differences in the Anthocyanin Profile of Different Tissues of the Strawberry Fruit
Proceedings, 2020 Strawberries are most commonly red in colour, which is largely due to the anthocyanin, pelargonidin-3-glucoside, a bioactive flavonoid with potential health benefits. Variation in the intensity of red colour across strawberry varieties, from a light pink
Hung T. Hong +3 more
doaj +1 more source
Glycosyltransferase efficiently controls phenylpropanoid pathway [PDF]
, 2008 Background In a previous study, anthocyanin levels in potato plants were increased by manipulating genes connected with the flavonoid biosynthesis pathway.
Anna Aksamit-Stachurska +3 more
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Food Science &Nutrition, Volume 14, Issue 4, April 2026.Created in BioRender. Haralambie, O. (2025) https://BioRender.com/dh5ly89. ABSTRACT Digestive disorders such as inflammatory bowel disease (IBD) and colorectal cancer are among the most significant global health challenges, largely driven by chronic inflammation and oxidative stress.
Oana‐Roxana Haralambie, Sanda Andrei
wiley +1 more source
Validation of a UHPLC-ESI-MS/MS method for anthocyanidin quantification in potato tubers
Czech Journal of Food Sciences, 2017 The development of bioanalytical methods has become challenging due to sample complexity, requirements for method reliability, and speed of analysis with triple quadrupole LC-MS/MS used widely for the routine analysis of biological materials. The article
Miloslav Šulc +3 more
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Extrakt aus roten Weintrauben - Gewinnung und Einsatz in „Functional Foods“ [PDF]
, 2004 Um die ersten widersprüchlichen Studien über die Wirkung von Rotwein auf Herz-Kreislauf-Erkrankungen vergleichbar zu machen, hat in den 80er Jahren die Weltgesundheitsorganisation (WHO) in vielen Ländern der Erde ein wissenschaftliches ...
Ebner, Lothar, Tomaschewski, Georg
core +1 more source