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Wyszukujesz frazę ""Anthocyanins"" wg kryterium: Temat


Tytuł :
Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion.
Autorzy :
Lang Y; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Li B; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Gong E; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Shu C; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Si X; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Gao N; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Zhang W; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Cui H; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Meng X; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 01; Vol. 334, pp. 127526. Date of Electronic Publication: 2020 Jul 10.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*chemistry
Antioxidants/*chemistry
Blueberry Plants/*chemistry
Caseins/*chemistry
Anthocyanins/metabolism ; Anthocyanins/pharmacology ; Blueberry Plants/metabolism ; Caseins/metabolism ; Cell Survival/drug effects ; Chromatography, High Pressure Liquid ; Digestion ; Fruit/chemistry ; Fruit/metabolism ; Hep G2 Cells ; Humans ; Hydrogen-Ion Concentration ; Mass Spectrometry ; Plant Extracts/chemistry ; Protein Stability
Czasopismo naukowe
Tytuł :
Matrix-assisted laser desorption/ionization mass spectrometry-guided visualization analysis of intestinal absorption of acylated anthocyanins in Sprague-Dawley rats.
Autorzy :
Hahm TH; Faculty of Agriculture, Graduate School of Kyushu University, Fukuoka 819-0395, Japan.
Tanaka M; Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka 819-0395, Japan.
Nguyen HN; Department of Science and International Collaboration, Institute for Research and Development of Organic Products, 176 Phung Khoang, Trung Van, Nam Tu Liem, Hanoi, Viet Nam.
Tsutsumi A; Innovation Division, Kagome Co., Ltd., 17 Nishitomiyama, Nasushiobara, Tochigi 329-2762, Japan.
Aizawa K; Innovation Division, Kagome Co., Ltd., 17 Nishitomiyama, Nasushiobara, Tochigi 329-2762, Japan.
Matsui T; Faculty of Agriculture, Graduate School of Kyushu University, Fukuoka 819-0395, Japan; Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka 819-0395, Japan. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 01; Vol. 334, pp. 127586. Date of Electronic Publication: 2020 Jul 18.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*analysis
Anthocyanins/*pharmacokinetics
Molecular Imaging/*methods
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization/*methods
Acylation ; Administration, Oral ; Animals ; Anthocyanins/administration & dosage ; Color ; Daucus carota/chemistry ; Intestinal Absorption/drug effects ; Jejunum/drug effects ; Jejunum/metabolism ; Male ; Organic Anion Transporters/metabolism ; Plant Extracts/administration & dosage ; Plant Extracts/pharmacokinetics ; Rats, Sprague-Dawley
Czasopismo naukowe
Tytuł :
Cherry intake as a dietary strategy in sport and diseases: a review of clinical applicability and mechanisms of action.
Autorzy :
Santos HO; School of Medicine, Federal University of Uberlandia (UFU), Uberlandia, Minas Gerais, Brazil.
Genario R; School of Medicine, University of Sao Paulo, Sao Paulo, Brazil.
Gomes GK; School of Medicine, Federal University of Uberlandia (UFU), Uberlandia, Minas Gerais, Brazil.
Schoenfeld BJ; Health Sciences Department, CUNY Lehman College, Bronx, NY, USA.
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Źródło :
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021; Vol. 61 (3), pp. 417-430. Date of Electronic Publication: 2020 Mar 04.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Anthocyanins*
Fruit*
Anti-Inflammatory Agents/pharmacology ; Antioxidants ; Diet
Czasopismo naukowe
Tytuł :
Rapid analysis of anthocyanin and its structural modifications in fresh tomato fruit.
Autorzy :
Wang H; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture, Sino-Dutch Joint Laboratory of Horticultural Genomics, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China. Electronic address: .
Sun S; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture, Sino-Dutch Joint Laboratory of Horticultural Genomics, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Zhou Z; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture, Sino-Dutch Joint Laboratory of Horticultural Genomics, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Qiu Z; Key Laboratory of Horticultural Crop Biology and Germplasm Innovation in South China, Ministry of Agriculture, College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Cui X; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture, Sino-Dutch Joint Laboratory of Horticultural Genomics, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2020 Dec 15; Vol. 333, pp. 127439. Date of Electronic Publication: 2020 Jul 04.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*analysis
Anthocyanins/*chemistry
Lycopersicon esculentum/*chemistry
Mass Spectrometry/*methods
Acylation ; Anthocyanins/metabolism ; Chromatography, High Pressure Liquid ; Food Analysis/methods ; Freezing ; Fruit/chemistry ; Glycosylation ; Molecular Structure
Czasopismo naukowe
Tytuł :
The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity.
Autorzy :
Li X; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China.
Zhang L; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China.
Peng Z; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China.
Zhao Y; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China.
Wu K; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China.
Zhou N; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China.
Yan Y; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China.
Ramaswamy HS; Department of Food Science, McGill University, Montreal H9X 3V9, Canada.
Sun J; School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China.
Bai W; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2020 Dec 15; Vol. 333, pp. 127455. Date of Electronic Publication: 2020 Jul 05.
Typ publikacji :
Journal Article
MeSH Terms :
Blueberry Plants*/chemistry
Wine*/analysis
Anthocyanins/*chemistry
Antioxidants/*chemistry
Ultrasonics/*methods
Anthocyanins/analysis ; Antioxidants/analysis ; Color ; Food-Processing Industry/methods
Czasopismo naukowe
Tytuł :
Functional properties and structural changes of rice proteins with anthocyanins complexation.
Autorzy :
Li T; Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
Wang L; Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China. Electronic address: .
Chen Z; Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
Zhang X; Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
Zhu Z; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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Źródło :
Food chemistry [Food Chem] 2020 Nov 30; Vol. 331, pp. 127336. Date of Electronic Publication: 2020 Jun 15.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*chemistry
Oryza/*chemistry
Plant Proteins, Dietary/*chemistry
Albumins/chemistry ; Anthocyanins/metabolism ; Antioxidants/chemistry ; Emulsifying Agents/chemistry ; Globulins/chemistry ; Glutens/chemistry ; Hydrogen Bonding ; Hydrogen-Ion Concentration ; Plant Proteins, Dietary/metabolism ; Prolamins/chemistry ; Protein Conformation ; Spectrometry, Fluorescence ; Spectroscopy, Fourier Transform Infrared
Czasopismo naukowe
Tytuł :
Anthocyanins decrease the internalization of TiO 2 nanoparticles into 3D Caco-2 spheroids.
Autorzy :
Wang J; Key Laboratory of Environment-Friendly Chemistry and Applications of Ministry Education, Laboratory of Biochemistry, College of Chemistry, Xiangtan University, Xiangtan 411105, PR China.
Zhang J; Key Laboratory of Environment-Friendly Chemistry and Applications of Ministry Education, Laboratory of Biochemistry, College of Chemistry, Xiangtan University, Xiangtan 411105, PR China.
Li S; Key Laboratory of Environment-Friendly Chemistry and Applications of Ministry Education, Laboratory of Biochemistry, College of Chemistry, Xiangtan University, Xiangtan 411105, PR China.
Huang C; College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, PR China. Electronic address: .
Xie Y; Key Laboratory of Environment-Friendly Chemistry and Applications of Ministry Education, Laboratory of Biochemistry, College of Chemistry, Xiangtan University, Xiangtan 411105, PR China. Electronic address: .
Cao Y; Key Laboratory of Environment-Friendly Chemistry and Applications of Ministry Education, Laboratory of Biochemistry, College of Chemistry, Xiangtan University, Xiangtan 411105, PR China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2020 Nov 30; Vol. 331, pp. 127360. Date of Electronic Publication: 2020 Jun 18.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*pharmacology
Metal Nanoparticles/*chemistry
Titanium/*pharmacokinetics
ATP-Binding Cassette Transporters/genetics ; ATP-Binding Cassette Transporters/metabolism ; Anthocyanins/chemistry ; Caco-2 Cells ; Colloids/pharmacokinetics ; Free Radical Scavengers/pharmacology ; Humans ; Oxidative Stress/drug effects ; Spheroids, Cellular/drug effects ; Titanium/chemistry
Czasopismo naukowe
Tytuł :
Anthocyanins, multi-functional natural products of industrial relevance: Recent biotechnological advances.
Autorzy :
Belwal T; Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Hangzhou 310058, People's Republic of China. Electronic address: .
Singh G; G.B. Pant National Institute of Himalayan Environment, Kosi- Katarmal, Almora 263643, India; Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India.
Jeandet P; Research Unit, Induced Resistance and Plant Bioprotection, EA 4707, SFR Condorcet FR CNRS 3417, Faculty of Sciences, University of Reims Champagne-Ardenne, PO Box 1039, 51687 Reims Cedex 2, France.
Pandey A; G.B. Pant National Institute of Himalayan Environment, Sikkim Regional Centre, Pangthang, Gangtok 737101, Sikkim, India.
Giri L; G.B. Pant National Institute of Himalayan Environment, Kosi- Katarmal, Almora 263643, India.
Ramola S; College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China.
Bhatt ID; G.B. Pant National Institute of Himalayan Environment, Kosi- Katarmal, Almora 263643, India.
Venskutonis PR; Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas LT-50254, Lithuania.
Georgiev MI; Center of Plant Systems Biology and Biotechnology, Plovdiv, Bulgaria; Laboratory of Metabolomics, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, Plovdiv, Bulgaria.
Clément C; Research Unit, Induced Resistance and Plant Bioprotection, EA 4707, SFR Condorcet FR CNRS 3417, Faculty of Sciences, University of Reims Champagne-Ardenne, PO Box 1039, 51687 Reims Cedex 2, France.
Luo Z; Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Hangzhou 310058, People's Republic of China; National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China. Electronic address: .
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Źródło :
Biotechnology advances [Biotechnol Adv] 2020 Nov 01; Vol. 43, pp. 107600. Date of Electronic Publication: 2020 Jul 18.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't; Review
MeSH Terms :
Anthocyanins*
Biological Products*
Biosynthetic Pathways ; Biotechnology ; Gene Expression Regulation, Plant ; Metabolic Engineering
Czasopismo naukowe
Tytuł :
Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts.
Autorzy :
Peanparkdee M; Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
Patrawart J; Co-operative Academic Institute (CAI), Faculty of Economics, Kasetsart University, Bangkok 10900, Thailand.
Iwamoto S; Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan; Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2020 Nov 01; Vol. 329, pp. 127157. Date of Electronic Publication: 2020 May 30.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*chemistry
Anthocyanins/*pharmacokinetics
Oryza/*chemistry
Phenols/*chemistry
Phenols/*pharmacokinetics
Anthocyanins/analysis ; Antioxidants/analysis ; Antioxidants/chemistry ; Chromatography, High Pressure Liquid ; Digestion ; Ethanol/chemistry ; Heating ; Hydrogen-Ion Concentration ; Phenols/analysis ; Plant Extracts/chemistry ; Thailand
Czasopismo naukowe
Tytuł :
Identification of anthocyanin and other flavonoids from the green-blue petals of Puya alpestris (Bromeliaceae) and a clarification of their coloration mechanism.
Autorzy :
Mizuno T; Department of Botany, National Museum of Nature and Science, Tsukuba, Ibaraki, 305-0005, Japan. Electronic address: .
Sugahara K; Bioorganic Research Institute, Suntory Foundation for Life Sciences, Soraku-gun, Kyoto, 619-0284, Japan.
Tsutsumi C; Department of Botany, National Museum of Nature and Science, Tsukuba, Ibaraki, 305-0005, Japan.
Iino M; Botanical Gardens, Graduate School of Science, Osaka City University, Katano, Osaka, Japan.
Koi S; Botanical Gardens, Graduate School of Science, Osaka City University, Katano, Osaka, Japan.
Noda N; Institute of Vegetable and Floriculture Science, NARO, Tsukuba, 305-0852, Japan.
Iwashina T; Department of Botany, National Museum of Nature and Science, Tsukuba, Ibaraki, 305-0005, Japan.
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Źródło :
Phytochemistry [Phytochemistry] 2021 Jan; Vol. 181, pp. 112581. Date of Electronic Publication: 2020 Nov 24.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins*
Bromeliaceae*
Color ; Flavonoids ; Flowers
Czasopismo naukowe
Tytuł :
Composition and evolution of oligomeric proanthocyanidin-malvidin glycoside adducts in commercial red wines.
Autorzy :
Laitila JE; Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Mar 15; Vol. 340, pp. 127905. Date of Electronic Publication: 2020 Aug 25.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*analysis
Proanthocyanidins/*analysis
Wine/*analysis
Anthocyanins/chemistry ; Chromatography, Liquid ; Color ; Data Visualization ; Food Analysis/methods ; Glycosides/analysis ; Proanthocyanidins/chemistry ; Tandem Mass Spectrometry ; Time Factors
Czasopismo naukowe
Tytuł :
Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes.
Autorzy :
Yin Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
Wu Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
Chen Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
Qie X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
Zeng M; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Wang Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Qin F; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Chen J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
He Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Mar 15; Vol. 340, pp. 127915. Date of Electronic Publication: 2020 Aug 29.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*chemistry
Antioxidants/*chemistry
Caseins/*chemistry
Glucosides/*chemistry
Anthocyanins/metabolism ; Antioxidants/metabolism ; Caseins/metabolism ; Circular Dichroism ; Glucosides/metabolism ; Hydrogen Bonding ; Hydrophobic and Hydrophilic Interactions ; Protein Structure, Secondary ; Spectrometry, Fluorescence ; Spectroscopy, Fourier Transform Infrared
Czasopismo naukowe
Tytuł :
Improving the physicochemical stability and functionality of nanoliposome using green polymer for the delivery of pelargonidin-3-O-glucoside.
Autorzy :
Shishir MRI; Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
Karim N; Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
Xu Y; Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
Xie J; Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
Chen W; Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Feb 01; Vol. 337, pp. 127654. Date of Electronic Publication: 2020 Jul 24.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*administration & dosage
Liposomes/*chemistry
Polymers/*chemistry
Adsorption ; Anthocyanins/pharmacokinetics ; Chemical Phenomena ; Chitosan/chemistry ; Chromatography, High Pressure Liquid ; Dynamic Light Scattering ; Half-Life ; Hydrogen-Ion Concentration ; Liposomes/administration & dosage ; Microscopy, Electron, Transmission ; Nanostructures/chemistry ; Oxidation-Reduction ; Pectins/chemistry ; Refrigeration ; Spectroscopy, Fourier Transform Infrared ; Temperature ; Ultraviolet Rays
Czasopismo naukowe
Tytuł :
Phylogenomics reveals convergent evolution of red-violet coloration in land plants and the origins of the anthocyanin biosynthetic pathway.
Autorzy :
Piatkowski BT; Department of Biology, Duke University, Durham, NC 27708, United States. Electronic address: .
Imwattana K; Department of Biology, Duke University, Durham, NC 27708, United States.
Tripp EA; Department of Ecology and Evolutionary Biology, University of Colorado Boulder, Boulder, CO 80309, United States.
Weston DJ; Biosciences Division, Oak Ridge National Laboratory, Oak Ridge, TN 37831, United States; Climate Change Science Institute, Oak Ridge National Laboratory, Oak Ridge, TN 37831, United States.
Healey A; HudsonAlpha Institute of Biotechnology, Huntsville, AL 35806, United States.
Schmutz J; HudsonAlpha Institute of Biotechnology, Huntsville, AL 35806, United States; Department of Energy Joint Genome Institute, Berkeley, CA 94720, United States.
Shaw AJ; Department of Biology, Duke University, Durham, NC 27708, United States.
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Źródło :
Molecular phylogenetics and evolution [Mol Phylogenet Evol] 2020 Oct; Vol. 151, pp. 106904. Date of Electronic Publication: 2020 Jul 06.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
MeSH Terms :
Biosynthetic Pathways*/genetics
Phylogeny*
Anthocyanins/*biosynthesis
Embryophyta/*genetics
Pigmentation/*genetics
Anthocyanins/genetics ; Base Sequence ; Flavonoids/chemistry ; Plant Proteins/genetics ; Plant Proteins/metabolism ; Species Specificity
Czasopismo naukowe
Tytuł :
Inga edulis fruits: a new source of bioactive anthocyanins.
Autorzy :
Lima NM; Instituto de Ciência, Engenharia e Tecnologia, Laboratório de Bioquímica, Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM) , Teófilo Otoni , Minas Gerais , Brazil.
Falcoski TOR; Faculdade de Farmácia, Universidade Estadual Paulista 'Júlio de Mesquita Filho' (UNESP) , Araraquara , São Paulo , Brazil.
Silveira RS; Instituto de Ciência, Engenharia e Tecnologia, Laboratório de Bioquímica, Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM) , Teófilo Otoni , Minas Gerais , Brazil.
Ramos RR; Instituto de Ciência, Engenharia e Tecnologia, Laboratório de Bioquímica, Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM) , Teófilo Otoni , Minas Gerais , Brazil.
Andrade TJASA; NIAC-Núcleo de Investigação Aplicado às Ciências-Instituto Federal de Educação, Ciência e Tecnologia do Maranhão, Campus Timon (IFMA) , Timon , Maranhão , Brazil.
Costa PI; NIAC-Núcleo de Investigação Aplicado às Ciências-Instituto Federal de Educação, Ciência e Tecnologia do Maranhão, Campus Timon (IFMA) , Timon , Maranhão , Brazil.
La Porta FA; Departamento de Química, Universidade Tecnológica Federal do Paraná (UTFPR) , Londrina , Paraná , Brazil.
Almeida MVA; Departamento de Química, Universidade Federal de Juiz de Fora , Juiz de Fora , Minas Gerais , Brazil.
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Źródło :
Natural product research [Nat Prod Res] 2020 Oct; Vol. 34 (19), pp. 2832-2836. Date of Electronic Publication: 2019 Mar 31.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*chemistry
Anthocyanins/*pharmacology
Fabaceae/*chemistry
Anthocyanins/analysis ; Antineoplastic Agents, Phytogenic/chemistry ; Antineoplastic Agents, Phytogenic/pharmacology ; Antioxidants/chemistry ; Antioxidants/pharmacology ; Brazil ; Density Functional Theory ; Fruit/chemistry ; Hep G2 Cells/virology ; Hepacivirus/pathogenicity ; Humans ; Magnetic Resonance Spectroscopy ; Plant Extracts/chemistry
Czasopismo naukowe
Tytuł :
[Cloning and expression of dfr in Ribes L. during fruit maturation].
Autorzy :
Liu X; Key Laboratory of Saline-Alkali Vegetation Ecology Restoration, Ministry of Education, College of Life Sciences, Northeast Forestry University, Harbin 150040, Heilongjiang, China.
Feng Q; Key Laboratory of Saline-Alkali Vegetation Ecology Restoration, Ministry of Education, College of Life Sciences, Northeast Forestry University, Harbin 150040, Heilongjiang, China.
Yang L; Key Laboratory of Saline-Alkali Vegetation Ecology Restoration, Ministry of Education, College of Life Sciences, Northeast Forestry University, Harbin 150040, Heilongjiang, China.
Xu Q; Key Laboratory of Saline-Alkali Vegetation Ecology Restoration, Ministry of Education, College of Life Sciences, Northeast Forestry University, Harbin 150040, Heilongjiang, China.
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Źródło :
Sheng wu gong cheng xue bao = Chinese journal of biotechnology [Sheng Wu Gong Cheng Xue Bao] 2020 Aug 25; Vol. 36 (8), pp. 1620-1628.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins*/genetics
Fruit*/genetics
Gene Expression Regulation, Plant*
Ribes*/genetics
Ribes*/metabolism
Cloning, Molecular ; Phylogeny
Czasopismo naukowe
Tytuł :
The identification of an R2R3-MYB transcription factor involved in regulating anthocyanin biosynthesis in Primulina swinglei flowers.
Autorzy :
Feng C; Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; Center of Conservation Biology, Core Botanical Gardens, Chinese Academy of Sciences, Guangzhou 510650, China. Electronic address: .
Ding D; Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China. Electronic address: .
Feng C; Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; Center of Conservation Biology, Core Botanical Gardens, Chinese Academy of Sciences, Guangzhou 510650, China. Electronic address: .
Kang M; Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; Center of Conservation Biology, Core Botanical Gardens, Chinese Academy of Sciences, Guangzhou 510650, China. Electronic address: .
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Źródło :
Gene [Gene] 2020 Aug 20; Vol. 752, pp. 144788. Date of Electronic Publication: 2020 May 18.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*biosynthesis
Anthocyanins/*genetics
Transcription Factors/*genetics
Amino Acid Sequence/genetics ; Anthocyanins/metabolism ; Arabidopsis Proteins/metabolism ; Flowers/genetics ; Gene Expression Profiling/methods ; Gene Expression Regulation, Plant/genetics ; Genes, Plant/genetics ; Lamiales/genetics ; Magnoliopsida/genetics ; Pigmentation/genetics ; Plant Proteins/genetics ; Plants, Genetically Modified/genetics ; Tobacco/genetics ; Trans-Activators/genetics ; Transcription Factors/metabolism ; Transcriptome/genetics
Czasopismo naukowe
Tytuł :
Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes.
Autorzy :
Quan W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
He W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Qie X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Chen Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Zeng M; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Qin F; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Chen J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: .
He Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2020 Aug 01; Vol. 320, pp. 126655. Date of Electronic Publication: 2020 Mar 20.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*chemistry
Ipomoea batatas/*chemistry
Soybean Proteins/*chemistry
Whey Proteins/*chemistry
beta-Cyclodextrins/*chemistry
Anthocyanins/analysis ; Beverages ; Food Storage ; Hot Temperature
Czasopismo naukowe
Tytuł :
Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring.
Autorzy :
Zhao X; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Ding BW; School of Environment, Beijing Normal University, Beijing 100875, China.
Qin JW; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
He F; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Duan CQ; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2020 Oct 01; Vol. 326, pp. 126960. Date of Electronic Publication: 2020 Apr 30.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*chemistry
Phenols/*chemistry
Wine/*analysis
Anthocyanins/analysis ; Color ; Glucosides/analysis ; Molecular Structure ; Quercetin/analogs & derivatives ; Quercetin/analysis
Czasopismo naukowe
Tytuł :
Changes in the quality of kefir fortified with anthocyanin-rich juices during storage.
Autorzy :
Kabakcı SA; Ministry of Agriculture and Forestry, National Food Reference Laboratory, Yenimahalle, 06560 Ankara, Turkey.
Türkyılmaz M; Institute of Food Safety, Ankara University, Dışkapı, 06110 Ankara, Turkey. Electronic address: .
Özkan M; Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, 06830 Ankara, Turkey.
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Źródło :
Food chemistry [Food Chem] 2020 Oct 01; Vol. 326, pp. 126977. Date of Electronic Publication: 2020 May 05.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*chemistry
Food Storage/*methods
Fruit and Vegetable Juices/*analysis
Kefir/*analysis
Anthocyanins/metabolism ; Antioxidants/chemistry ; Cold Temperature ; Color ; Hydrogen-Ion Concentration ; Kinetics ; Lactic Acid/chemistry
Czasopismo naukowe

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