Results 41 to 50 of about 9,262 (210)
Tailoring bilberry powder functionality through processing: effects of drying and fractionation on the stability of total polyphenols and anthocyanins. [PDF]
, 2019 Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals.
Alminger, Marie +5 more
core +3 more sources
Five blueberry anthocyanins and their antioxidant, hypoglycemic, and hypolipidemic effects in vitro
Frontiers in Nutrition, 2023 The dual epidemic of obesity and diabetes mellitus is becoming an important worldwide public health issue. “Diabesity” is the term used to describe the combined detrimental health effects of both diabetes mellitus and obesity/overweight.
Chao-wei Zhu +12 more
doaj +1 more source
Isolation of Anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to different varieties of red grape pomace from Macedonia [PDF]
, 2008 Anthocyanins of Macedonian grape pomace from three varieties “Pinot noir”, “Merlot” and “Vranec” were isolated by high speed countercurrent chromatography.
Kostadinovik, Sanja +2 more
core +3 more sources
Molecules, 2020 ‘Mencía’/‘Jaen’ it’s an important red grape variety, exclusive of the Iberian Peninsula, used in wine production namely in Bierzo D.O. and Dão D.O., respectively.
Fernanda Cosme +6 more
doaj +1 more source
Molecules, 2020 Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables. Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums, cabbage, or foods containing high levels of natural colorants.
Roberto Mattioli +3 more
semanticscholar +1 more source
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
doaj +1 more source
Molecules, 2021 The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated.
Stefano Ercoli +6 more
doaj +1 more source
Anthocyanins in blue berries of Vaccinium padifolium [PDF]
, 1999 Twenty anthocyanins were isolated from the extract of the edible blue berries of Vaccinium padifolium (Uveira) by a combination of chromatographic techniques.
Andersen, Øyvind M., Cabrita, Luís
core +1 more source
Metabonomics study on flower color differences of Prunus serrulata cultivars
Guangxi Zhiwu, 2023 Prunus serrulata is a famous ornamental plant worldwide. Flower color is the most prominent trait of cherry. In order to analyze the different pathways and key metabolite change in flower color among P.
Qi YE +5 more
doaj +1 more source
Anthocyanins and Flavonoids of Vaccinium L. [PDF]
, 2012 Vaccinium L., comprising approximately 450 species primarily in the Northern Hemisphere, is a genus of shrubs or lianas in the family Ericaceae. The berries of many species are harvested for household consumption and commercial sale. The genus produces a
Su, Zushang
core +2 more sources