Results 201 to 210 of about 9,262 (210)

Exploring the Bioavailability of Red Grape Skin Extract Polyphenols: A Caco-2 Cell Model Study

Foods
Grapes are a rich source of polyphenols with a positive impact on human health. Polyphenols need to be bioavailable to exert any beneficial effect. However, there is limited knowledge on the bioavailability of polyphenols in grape extracts.
E. Elejalde, R. Alonso, M. Villarán, Lucía Díez-Gutiérrez, M. Chávarri, Iratxe López-de-Armentia   +5 more
semanticscholar   +1 more source

Transcriptomic and metabolomic analyses reveal molecular and metabolic regulation of anthocyanin biosynthesis in three varieties of currant.

Food Research International
Anthocyanins are natural plant metabolites that are beneficial for human health. In order to study the fruit coloring mechanism mediated by anthocyanin biosynthesis in three currant varieties (white currant, red currant and black currant), we used a ...
Haoyu Wang, Huixin Gang, Jing Chen, Jiale Liu, Xueli Zhang, Chunlin Fu, Kailin Shao, Xueting Wang, Dong Qin, J. Huo   +9 more
semanticscholar   +1 more source

Petunidin: Advances on Resources, Biosynthesis Pathway, Bioavailability, Bioactivity, and Pharmacology

2023
Senem Kamiloglu, Banu Akgun
openaire   +1 more source

Color-Stabilizing Effects and Mechanisms of Schisandra Lignans on the Anthocyanins Enriched with Petunidin-3-O-glucoside

ACS Food Science & Technology, 2023
Bohan Ma, Bin Dai, Xinghua Zhao, Mengge Zhao, Xingbin Yang, Langjun Cui, Hongjun Shao   +6 more
openaire   +1 more source

Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption.

Journal of Agricultural and Food Chemistry, 2006
Xianli Wu, G. Beecher, J. Holden, D. Haytowitz, S. Gebhardt, R. Prior   +5 more
semanticscholar   +1 more source

Antioxidant activity of anthocyanins and their aglycons.

Journal of Agricultural and Food Chemistry, 2003
Marja P. Kähkönen, M. Heinonen
semanticscholar   +1 more source

Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace.

Food Chemistry, 2016
Bo He, Lingli Zhang, Xueyang Yue, Jin Liang, Jun-wei Jiang, Xueling Gao, Pengxiang Yue   +6 more
semanticscholar   +1 more source

Synthesis and Properties of 5,7-dimethylated anthocyanins: Focusing on peonidin-3-O-glucoside and petunidin-3-O-glucoside

Food Chemistry
Jun Hu, Guangkai Wu, Xinman Zhan, Zihan Zhao, Jianxia Sun, Weibin Bai   +5 more
openaire   +1 more source

Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries.

Journal of Agricultural and Food Chemistry, 2005
Xianli Wu, R. Prior
semanticscholar   +1 more source

Petunidin-3-O-(trans-p-coumaroylrutinoside)-5-O-glucoside regulates microglia polarization and neuroinflammation in Alzheimer's disease through activation of the TREM2/DAP12/SYK signaling pathway

Ruinan Wang, Yun Wu, Fangfang Tie, Qi Dong, Na Hu, Honglun Wang   +5 more
openaire   +1 more source