Results 181 to 190 of about 9,262 (210)

Optimized Synthesis and Antioxidant Activity of Anthocyanins Delphinidin-3-O-glucoside and Petunidin-3-O-glucoside.

Journal of Agricultural and Food Chemistry
The chemical synthesis of anthocyanins, especially delphinidin-3-O-glucoside and petunidin-3-O-glucoside, is preferable due to the challenges associated with their extraction and purification.
Guangkai Wu, Zihan Zhao, Jun Hu, Yue-Qing Li, Jianxia Sun, Weibin Bai   +5 more
semanticscholar   +3 more sources

Computational calculation potency of petunidin and peonidin as photosensitizer in dye-sensitized Solar Cell

International Journal of Scientific and Research Publications (IJSRP), 2019
Computational calculations for two compounds of anthocyanidin group, petunidin and peonidin have been conducted in ethanol phase. Purpose of this calculation is to get optimized geometry and electronic properties from petunidin and peonidin, which have ...
M. Maahury, M. Martoprawiro, I. W. Sutapa   +2 more
semanticscholar   +2 more sources

A new petunidin tetraglycoside and tulipanin fromOphiopogon seeds

The Botanical Magazine Tokyo, 1980
Blue seed-coats ofOphiopogon jaburan have been found to contain two kinds of anthocyanins. By means of paper chromatographic and spectral analyses, one present as a minor component was determined to be delphinidin 3-rutinoside, tulipanin, and the major component, a new anthocyanin, was identified as petunidin 3-O-β-(2G-glucosylrutinoside)-5′-glucoside,
N. Ishikura, Shunzô Hayashida
semanticscholar   +2 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. Colijn, L. Jonsson, A. Schram, A. Kool   +3 more
semanticscholar   +2 more sources

Petunidin 3-O-α-rhamnopyranoside-5-O-β-glucopyranoside and other anthocyanins from flowers of Vicia villosa

Journal of Agricultural and Food Chemistry, 1998
Three anthocyanins were isolated from the acidified methanolic extract of blue flowers of Vicia villosa Roth (hairy vetch) by a combination of ion-exchange resin and gel filtration.
Giuliana Catalano, T. Fossen, Ø. M. Andersen   +2 more
semanticscholar   +2 more sources

Petunidin-3-O-[rhamnopyranosyl-(trans-p-coumaroyl)]-5-O-(β-D-glucopyranoside), the main anthocyanin from the fruits of Lycium ruthenicum Murray, enhances the lifespan of Caenorhabditis elegans by activating DAF-16 and improving the gut microbiota

Food Bioscience
Kangzhi Zhang, Jiahao Zhu, Peiyun Liu, Renpeng Guo, Yamei Yan, J. Mi, Lu Lu, You-Long Cao, Xiaoxiong Zeng   +8 more
semanticscholar   +2 more sources

CVII.—A synthesis of pyrylium salts of anthocyanidin type. Part XIX. A synthesis of delphinidin chloride not involving a demethylation process, and syntheses of hirsutidin chloride and of delphinidin chloride 3′-methyl ether, possibly identical with petunidin chloride

J. Chem. Soc., 1930
W. Bradley, R. Robinson, G. Schwarzenbach   +2 more
semanticscholar   +2 more sources

351. Experiments on the synthesis of anthocyanins. Part XXIII. Glucosides of petunidin chloride

Journal of the Chemical Society (Resumed), 1934
J. C. Bell, R. Robinson
semanticscholar   +2 more sources

Gut microbiota modulation and anti‐inflammatory properties of anthocyanins from the fruits of Lycium ruthenicum Murray in dextran sodium sulfate‐induced colitis in mice

Free Radical Biology & Medicine, 2019
&NA; In the present study, the therapeutic effects of crude anthocyanins (ACN) from the fruits of Lycium ruthenicum Murray and the main monomer of ACN, petunidin 3‐O‐[rhamnopyranosyl‐(trans‐p‐coumaroyl)]‐5‐O‐[&bgr;‐d‐glucopyranoside] (P3G), on the ...
Yujia Peng, Yamei Yan, Peng Wan, Dan Chen, Yu Ding, Linwu Ran, J. Mi, Lu Lu, Zhijuan Zhang, Xiaoying Li, Xiaoxiong Zeng, You-Long Cao   +11 more
semanticscholar   +1 more source

Structure-function relationships in (poly)phenol-enzyme binding: Direct inhibition of human salivary and pancreatic α-amylases.

Food Research International
(Poly)phenols inhibit α-amylase by directly binding to the enzyme and/or by forming starch-polyphenol complexes. Conventional methods using starch as the substrate measure inhibition from both mechanisms, whereas the use of shorter oligosaccharides as ...
R. Visvanathan, M. Houghton, E. Barber, Gary Williamson   +3 more
semanticscholar   +1 more source