Chemically Synthesized Glycosides of Hydroxylated Flavylium Ions as Suitable Models of Anthocyanins: Binding to Iron Ions and Human Serum Albumin, Antioxidant Activity in Model Gastric Conditions

Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

(2015) Valdir Aniceto Pereira et al.   FOOD HYDROCOLLOIDS

Thermal stability of 3-deoxyanthocyanidin pigments

(2014) Liyi Yang et al.   FOOD CHEMISTRY

Mutagenesis Breeding for Increased 3-Deoxyanthocyanidin Accumulation in Leaves of Sorghum bicolor (L.) Moench: A Source of Natural Food Pigment

(2014) Carloalberto Petti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical Applications of Anthocyanins and Related Compounds. A Source of Bioinspiration

(2014) Fernando Pina   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of the interaction between three anthocyanins and human serum albumins by spectroscopy

(2014) Lin Tang et al.   JOURNAL OF LUMINESCENCE

Reactivity of food phenols with iron and copper ions: binding, dioxygen activation and oxidation mechanisms

(2014) Ezzohra Nkhili et al.   Food & Function

Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion

(2014) Mylène Gobert et al.   Food & Function

Antioxidant properties of 3-deoxyanthocyanidins and polyphenolic extracts from Côte d’Ivoire’s red and white sorghums assessed by ORAC and in vitro LDL oxidisability tests

(2013) Marie-Annette Carbonneau et al.   FOOD CHEMISTRY

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

(2013) John R.N. Taylor et al.   JOURNAL OF CEREAL SCIENCE

Vascular bioactivity of anthocyanin degradants: inhibition of endothelial superoxide production

(2013) M. Edwards et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Inhibition of iron-induced lipid peroxidation by newly identified bacterial carotenoids in model gastric conditions: comparison with common carotenoids

(2013) Charlotte Sy et al.   Food & Function

Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases

(2012) Daniele Del Rio et al.   ANTIOXIDANTS & REDOX SIGNALING

Antioxidant Activity of Plant Phenols: Chemical Mechanisms and Biological Significance

(2012) Olivier Dangles   CURRENT ORGANIC CHEMISTRY

Analogs of anthocyanins with a 3′,4′-dihydroxy substitution: Synthesis and investigation of their acid–base, hydration, metal binding and hydrogen-donating properties in aqueous solution

(2012) Nathalie Mora-Soumille et al.   DYES AND PIGMENTS

Application of ferric anthocyanin chelates as natural blue food colorants in polysaccharide and gelatin based gels

(2012) M. Buchweitz et al.   FOOD RESEARCH INTERNATIONAL

Dietary Iron-Initiated Lipid Oxidation and Its Inhibition by Polyphenols in Gastric Conditions

(2012) Bénédicte Lorrain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A flash photolysis and stopped-flow spectroscopy study of 3′,4′-dihydroxy-7-O-β-d-glucopyranosyloxyflavylium chloride, an anthocyanin analogue exhibiting efficient photochromic properties

(2012) Vesselin Petrov et al.   PHOTOCHEMICAL & PHOTOBIOLOGICAL SCIENCES

A new approach on the gastric absorption of anthocyanins

(2012) Iva Fernandes et al.   Food & Function

Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Dietary anthocyanin-rich plants: Biochemical basis and recent progress in health benefits studies

(2011) Takanori Tsuda   MOLECULAR NUTRITION & FOOD RESEARCH

Binding of citrus flavanones and their glucuronides and chalcones to human serum albumin

(2011) Muhammad Kamran Khan et al.   Food & Function

Kinetics of iron oxidation upon polyphenol binding

(2010) Nathan R. Perron et al.   DALTON TRANSACTIONS

Selective determination of copper and iron in various food samples by the solid phase extraction

(2010) Şerife Tokalıoğlu et al.   FOOD CHEMISTRY

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Ligand binding strategies of human serum albumin: How can the cargo be utilized?

(2009) Ankita Varshney et al.   CHIRALITY

Antioxidant Activity of Wine Pigments Derived from Anthocyanins: Hydrogen Transfer Reactions to the DPPH Radical and Inhibition of the Heme-Induced Peroxidation of Linoleic Acid

(2009) Pascale Goupy et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Study on Iron Release from Soybean (Glycine max) Seed Ferritin Induced by Anthocyanins and Ascorbate

(2009) Jianjun Deng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Blue flower color development by anthocyanins: from chemical structure to cell physiology

(2009) Kumi Yoshida et al.   NATURAL PRODUCT REPORTS

The major intestinal metabolites of anthocyanins are unlikely to be conjugates of their parent compounds but metabolites of their degradation products

(2009) Colin Kay et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine

(2008) S GONZALEZMANZANO et al.   FOOD CHEMISTRY

Synthesis of hydroxycinnamic acid glucuronides and investigation of their affinity for human serum albumin

(2008) Stéphanie Galland et al.   ORGANIC & BIOMOLECULAR CHEMISTRY