Results 81 to 90 of about 9,262 (210)

Transcriptional control of anthocyanin biosynthetic genes in extreme phenotypes for berry pigmentation of naturally occurring grapevines [PDF]

, 2007
Background. Fruit coloration of red-skinned grapevines is mainly due to anthocyanin pigments. We analysed a panel of nine cultivars that included extreme phenotypes for berry colour, ranging from green (absence of anthocyanins) to red, purple, violet and
Simone D Castellarin, Gabriele Di Gaspero   +1 more
core   +1 more source

El ácido abscísico y metil jasmonato modulan la acumulación de antocianinas y trans-resveratrol en hollejos de bayas de cinco cultivares tintos de Vitis vinifera en dos regiones vitícolas contrastantes de Mendoza, Argentina [PDF]

, 2019
Los hollejos de las uvas tintas contienen cantidades significativas de polifenoles que contribuyen a la calidad del vino y proporcionan beneficios para la salud. Estos compuestos pueden ser elicitados por hormonas vegetales.
Arancibia, Celeste, Bottini, Ambrosio Rubén, Cavagnaro, Juan Bruno, de Rosas, María Inés, Deis, Leonor, Duran, Martin Francisco, Fontana, Ariel Ramón, Gargantini, Raquel, Malovini, Emiliano Jesus, Martínez, Liliana Estela   +9 more
core  

Wine Lees as a Source of Antioxidant Compounds [PDF]

, 2019
The winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a natural source of phenolic compounds, which have important antioxidant and biological properties.
Jara Palacios, Mª José
core   +1 more source

Exploring the Anti‐Diabetic Potential of Anthocyanins: From Biochemical Pathways to Human Trials

Chronic Diseases and Translational Medicine, Volume 12, Issue 1, Page 1-15, March 2026.
ABSTRACT Diabetes mellitus (DM) is a global health challenge with increasing prevalence rates, particularly in low‐ and middle‐income countries. Anthocyanins (ACs) are potential bioactive compounds found in various fruits and vegetables, attracting the attention of researchers due to their possible role in managing diabetes and its complications ...
Lakshay Panchal, Sangeeta Yadav, Akash Kumar, Tanbeer Kaur, Yashna Bawa, Sarvesh Rustagi, Rahul Mehra   +6 more
wiley   +1 more source

Anthocyanin trisaccharides in blue berries of Vaccinium padifolium [PDF]

, 2000
Delphinidin 3-O-alfa-rhamnoside, malvidin 3-O-(6''-O-alfa-rhamnopyranosyl-beta-glucopyranoside) and the 3-O-(6''-O-alfa-rhamnopyranosyl-2''-O-beta-xylopyranosyl-beta-glucopyranosides) of cyanidin, petunidin and peonidin were isolated by various ...
Ana Maria Antão-Geraldes, António Albuquerque, Cristina Sousa Coutinho Calheiros, Flora Silva, Jorge Pedro Lopes   +4 more
core   +1 more source

Chemistry Composition and Bioaccessibility Study of Phenolic Compounds and Carotenoids of New Brazilian Biofortified Sweet Potato “CIP BRS Nuti”

Food Chemistry International, Volume 2, Issue 1, Page 23-33, March 2026.
Phenolic compounds of sweet potato CIP BRS Nuti were evaluated for the first time. Catechin, epicatechin, and procyanidin B1 exhibited high bioaccessibility. ABSTRACT Sweet potatoes biofortified in carotenoids have been an alternative to combat malnutrition in vulnerable populations. This work is the first comprehensive study of the bioactive potential
Maria Carla Cândido da Silva, Larissa Iris da Silva Monteiro, Darlanna de Souza Prado, Ana Júlia de Brito Araújo Carvalho, Marciane Magnani, Alexandre Furtado Silveira Mello, Erbs Cintra de Souza Gomes, Marcos dos Santos Lima   +7 more
wiley   +1 more source

Anthocyanin Stability in Food Products made with Freeze-Dried Blueberry Powder [PDF]

, 2019
This study evaluated the stability of anthocyanins in six blueberry products (gummy, graham bar, oatmeal bar, rice krispy bar, ice pop and juice) prepared with freeze-dried wild blueberry powder during processing and over eight weeks storage.
Findley, Samantha
core   +2 more sources

Innovative Non‐Releasing Polyphenol Systems as a New Strategy Against Rosé Wine Oxidation

Food Frontiers, Volume 7, Issue 2, March 2026.
An innovative system was developed to covalently immobilize polyphenols from grape must on chitosan beads. The resulting beads, containing stable and non‐releasing polyphenols, were applied to rosé wine under oxidative stress. This strategy enhanced rosé wine color stability and oxidation, offering a valuable alternative to sulfur dioxide.
Lucia Parafati, Ilaria Proetto, Maria Cristina Mazzaglia, Aldo Todaro, Fabiola Pesce, Biagio Fallico, Rosa Palmeri   +6 more
wiley   +1 more source

Studying anthocyanins in the skin and flesh of the tubers of some potato hybrids (Solanum tuberosum L.)

Овощи России
Relevance. Today special attention is paid to potato anthocyanins as components of functional food. Increasing interest is generated by research on the use of anthocyanins for the benefit of animals and people in addition to their significant role in the
I. V. Kim, A. G. Klykov
doaj   +1 more source

Colour and stability of pure anthocyanins influenced by pH including the alkaline region [PDF]

, 1998
This study on anthocyanin colour variation (intensity, lambda max, absorptivity) over the pH range 1-9 during 60 days of storage, was conducted on petunidin 3-[6-O-(4-O-E-p- coumaroyl-O-alfa-L-rhamnopyranosyl)-beta-D-glucopyranoside]-5-O-beta-D ...
Andersen, Øyvind M., Cabrita, Luís, Fossen, Torgils   +2 more
core   +1 more source