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Habitual intake of anthocyanins and flavanones and risk of cardiovascular disease in men
flavonoids anthocyanins flavanones heart disease stroke men
2018/12/13
Background: Although increased fruit intake reduces cardiovascular disease (CVD) risk, which fruits are most beneficial and what key constituents are responsible are unclear. Habitual intakes of flavo...
Anthocyanins are absorbed in glycated forms in elderly women: a pharmacokinetic study
Anthocyanins flavonoids antioxidants
2016/6/13
Anthocyanins are potent antioxidants that are
widely distributed in fruit, vegetables, and red wines. Anthocyanin
products are also prescribed as medicines in many countries
for treating various di...
Dynamics of changes in total anthocyanins during the fermentative maceration of grapes
vinification anthocyanin extraction anthocyanin losses yeast biomass
2015/1/22
This paper deals with the results of studies on changes in the content of total anthocyanins depending on their fermentative maceration from grapes of traditional Moravian cultivars (Blauer Portugiese...
Effect of bentonite clarification on concentration of anthocyanins and colour intensity of red and rosé wines
wine clarification bentonite total anthocyanins
2015/1/20
The objective was to follow losses of the concentration of total anthocyanin pigments in red and rosé wines clarified with various doses of two commercial types of bentonite and to perform a sensory a...
Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice
mulberry fruit antio
2014/2/24
Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in th...
Composition analysis and structural identification of anthocyanins in fruit of waxberry
waxberry (Myrica rubra Sieb. et Zucc.) anthocyanin natural product pigment identification composition analysis
2014/2/25
Anthocyanin pigments in the fruit of waxberry (Myrica rubra Sieb. et Zucc.), were extracted with 0.1% HCl in ethanol, and the crude anthocyanin extract was purified by C18 Sep-Pak cartridge open-colum...
Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
mulberry pomace anthocyanins colour antioxidant activities separation
2014/2/25
Mulberry pomace, as a by-product of juice and wine making, was investigated as a potential source of natural anthocyanins. The results showed that anthocyanin contents in mulberry pomace from two vari...
The Stability and Antioxidant Activity of Anthocyanins from Blueberry
highbush blueberry anthocyanins stability antioxidant activity
2010/8/11
Anthocyanins from highbush blueberry (Vaccinium corymbosum L.) have tremendous potential as natural colorants and functional food with pharmaceutical purposes in food applications. To exploit the pote...
Analysis and characterisation of anthocyanins in mulberry fruit
anthocyanin mulberry fruit spectroscopy characteristics stability
2014/2/27
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 h...
Physiological Functionality of Purple-Fleshed Sweet Potatoes Containing Anthocyanins and Their Utilization in Foods
radical-scavenging activity antioxidant hepatic function hypertension blood glucose level
2009/9/10
Studies on the physiological functionality of purple-fleshed sweet potatoes and their dominant anthocyanin pigments are described. The purple-fleshed sweet potato cultivar ‘Ayamurasaki’ contained anth...
HPLC Evaluation of Anthocyanins and Flavonols in Relation to the Flower Color of Pansies (Viola × wittrockiana Gams)
Relation Flower Color of Pansies Anthocyanins and Flavonols
2009/7/10
Anthocyanins and flavonols were analyzed by HPLC using inbread lines and varieties of Pansy (Viola × wittrockiana). Each of the six main anthocyanins and flavonols were detected by HPLC. Four anthocya...
Effects of High-Sucrose Concentration Treatments on Petal Color Pigmentation and Concentrations of Sugars and Anthocyanins in Petals of Bud Cut Carnations
bud anthesis acceleration (BAA) flower quality pelargonidin 3-glucoside pelargonidin 3-(6"-malylglucoside) pinitol
2009/7/7
Effects of sucrose concentrations in solution on petal color pigmentation, concentrations of sugars and anthocyanins in the petals of bud cut carnations (Dianthus caryophyllus L., ‘Nora’) were investi...
Induction of Apoptosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice
anthocyanin-containing potatoes stomach cancer KATO III cells DNA fragmentation
2009/6/18
Anthocyanins prepared from colored potatoes induce apoptosis in cultured human stomach cancer KATO III cells. Morphological change indicating apoptotic bodies and DNA fragmentations were observed in c...
Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins
anthocyanin purple sweet potato alcoholic fermentation
2009/6/17
Anthocyanin pigments (AN) extracted and purified from purple sweet potatoes (Yamagawamurasaki and Kankei 55) were studied for stability during alcoholic fermentation. The fermentation was continued fo...
Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry（Fragaria ananassa Duch.）
habituation strawberry cell culture
2009/6/17
Cultured leaf cells of Nyoho strawberry (Fragaria ananassa Duch.) produced 4 times more anthocyanins than fruit, with additions of 2.0 mg/l of 1-naphthalenacetic acid (NAA) and 0.2 mg/l of benzyladeni...