The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition

Colour modulation of blue anthocyanin-derivatives. Lignosulfonates as a tool to improve the water solubility of natural blue dyes

(2018) Paula Araújo et al.   DYES AND PIGMENTS

Red cabbage anthocyanins: The influence of d -glucose acylation by hydroxycinnamic acids on their structural transformations in acidic to mildly alkaline conditions and on the resulting color

(2018) Micheal Moloney et al.   DYES AND PIGMENTS

pH- and ionic strength-dependent interaction between cyanidin-3-O-glucoside and sodium caseinate

(2018) Federico Casanova et al.   FOOD CHEMISTRY

Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan

(2018) Jiao Ge et al.   FOOD HYDROCOLLOIDS

Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and storage parameters on encapsulation efficiency

(2018) Jingxin Guo et al.   FOOD RESEARCH INTERNATIONAL

Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions

(2018) Lingxi Li et al.   MOLECULES

The Hidden Face of Wine Polyphenol Polymerization Highlighted by High-Resolution Mass Spectrometry

(2017) Anna Vallverdú-Queralt et al.   ChemistryOpen

Interaction between κ- and ι-carrageenan and anthocyanins from Vaccinium myrtillus

(2016) Vesta Navikaite et al.   CARBOHYDRATE POLYMERS

Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment

(2016) Patrick Trouillas et al.   CHEMICAL REVIEWS

Antioxidant activity of olive phenols and other dietary phenols in model gastric conditions: Scavenging of the free radical DPPH and inhibition of the haem-induced peroxidation of linoleic acid

(2016) Sabiha Achat et al.   FOOD CHEMISTRY

A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC–DAD–ESI–MSn

(2016) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

(2016) Cheryl Chung et al.   FOOD CHEMISTRY

Complexes of dextran sulfate and anthocyanins from Vaccinium myrtillus: Formation and stability

(2015) Rima Klimaviciute et al.   CARBOHYDRATE POLYMERS

Acylated anthocyanins from sprouts of Raphanus sativus cv. Sango: Isolation, structure elucidation and antioxidant activity

(2015) Riccardo Matera et al.   FOOD CHEMISTRY

Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0

(2015) Jine Wu et al.   FOOD CHEMISTRY

Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties

(2015) Izlia J. Arroyo-Maya et al.   FOOD RESEARCH INTERNATIONAL

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

(2015) Cheryl Chung et al.   FOOD RESEARCH INTERNATIONAL

New Anthocyanin–Human Salivary Protein Complexes

(2015) Raúl Ferrer-Gallego et al.   LANGMUIR

Molecular mechanisms involved in the cardiovascular and neuroprotective effects of anthocyanins

(2014) Sonia de Pascual-Teresa   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

The pharmacokinetics of anthocyanins and their metabolites in humans

(2014) R M de Ferrars et al.   BRITISH JOURNAL OF PHARMACOLOGY

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

Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin

(2014) Ana Fernandes et al.   LANGMUIR

Structure of tecophilin, a tri-caffeoylanthocyanin from the blue petals of Tecophilaea cyanocrocus, and the mechanism of blue color development

(2014) Mihoko Mori et al.   TETRAHEDRON

On the thermal degradation of anthocyanidins: cyanidin

(2014) Luis Cabrita et al.   RSC Advances

Previous and recent advances in pyranoanthocyanins equilibria in aqueous solution

(2013) Joana Oliveira et al.   DYES AND PIGMENTS

Interaction of anthocyanins with human serum albumin: Influence of pH and chemical structure on binding

(2013) Yana Cahyana et al.   FOOD CHEMISTRY

Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wine

(2013) Joana Oliveira et al.   FOOD CHEMISTRY

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

Photoprotection and the Photophysics of Acylated Anthocyanins

(2012) Palmira Ferreira da Silva et al.   CHEMISTRY-A EUROPEAN JOURNAL

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

Bathochromic and stabilising effects of sugar beet pectin and an isolated pectic fraction on anthocyanins exhibiting pyrogallol and catechol moieties

(2012) M. Buchweitz et al.   FOOD CHEMISTRY

New Highly Stable Dimeric 3-Deoxyanthocyanidin Pigments from Sorghum bicolor Leaf Sheath

(2012) Bhimalingeswarappa Geera et al.   JOURNAL OF FOOD SCIENCE

A new approach on the gastric absorption of anthocyanins

(2012) Iva Fernandes et al.   Food & Function

Chemistry and applications of flavylium compounds: a handful of colours

(2011) Fernando Pina et al.   CHEMICAL SOCIETY REVIEWS

Interaction between gliadins and anthocyan derivatives

(2011) Palmira Mazzaracchio et al.   FOOD CHEMISTRY

UV/Visible spectra of natural polyphenols: A time-dependent density functional theory study

(2011) El Hassane Anouar et al.   FOOD CHEMISTRY

Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation

(2011) A.S. Sivam et al.   FOOD CHEMISTRY

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

(2011) Takanori Tsuda   MOLECULAR NUTRITION & FOOD RESEARCH

Anthocyanins from purple sweet potato attenuate dimethylnitrosamine-induced liver injury in rats by inducing Nrf2-mediated antioxidant enzymes and reducing COX-2 and iNOS expression

(2010) Yong Pil Hwang et al.   FOOD AND CHEMICAL TOXICOLOGY

Protocatechuic Acid, a Metabolite of Anthocyanins, Inhibits Monocyte Adhesion and Reduces Atherosclerosis in Apolipoprotein E-Deficient Mice

(2010) Dongliang Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Establishment of the Chemical Equilibria of Different Types of Pyranoanthocyanins in Aqueous Solutions: Evidence for the Formation of Aggregation in Pyranomalvidin-3-O-coumaroylglucoside-(+)-catechin

(2010) Luís Cruz et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Thermodynamic and Kinetic Properties of a Red Wine Pigment: Catechin-(4,8)-malvidin-3-O-glucoside

(2010) Frederico Nave et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Physicochemical Studies of New Anthocyano-Ellagitannin Hybrid Pigments: About the Origin of the Influence of Oak C-Glycosidic Ellagitannins on Wine Color

(2009) Stefan Chassaing et al.   EUROPEAN JOURNAL OF ORGANIC CHEMISTRY

In vitro bio-accessibility and antioxidant activity of grape polyphenols

(2009) Davide Tagliazucchi et al.   FOOD CHEMISTRY

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

Anthocyanin Stability and Recovery: Implications for the Analysis of Clinical and Experimental Samples

(2009) Gary Woodward 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

Ultrafast Internal Conversion in a Model Anthocyanin-Polyphenol Complex: Implications for the Biological Role of Anthocyanins in Vegetative Tissues of Plants

(2008) Rita França Rodrigues et al.   CHEMISTRY-A EUROPEAN JOURNAL

Bioavailability of Pelargonidin-3-O-glucoside and Its Metabolites in Humans Following the Ingestion of Strawberries with and without Cream

(2008) William Mullen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Uptake of grape anthocyanins into the rat kidney and the involvement of bilitranslocase

(2008) Andreja Vanzo et al.   MOLECULAR NUTRITION & FOOD RESEARCH