Characterization of Purified Red Cabbage Anthocyanins: Improvement in HPLC Separation and Protective Effect against H2O2-Induced Oxidative Stress in HepG2 Cells

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

Protective Effects of Blueberry Anthocyanins against H2O2-Induced Oxidative Injuries in Human Retinal Pigment Epithelial Cells

(2018) Wu-Yang Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of Anthocyanins from Blackcurrant (Ribes nigrum L.) Fruit Waste as Renewable Hair Dyes

(2018) Paul M. Rose et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antidiabetic effects and erythrocyte stabilization by red cabbage extract in streptozotocin-treated rats

(2018) Vyacheslav Buko et al.   Food & Function

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

(2018) Olivier Dangles et al.   MOLECULES

An integrated antioxidant activity fingerprint for commercial teas based on their capacities to scavenge reactive oxygen species

(2017) Yu-Jie Guo et al.   FOOD CHEMISTRY

High Content Analysis technology for evaluating the joint toxicity of sunset yellow and sodium sulfite in vitro

(2017) Daofeng Qu et al.   FOOD CHEMISTRY

Honey Extracted Polyphenolics Reduce Experimental Hypoxia in Human Keratinocytes Culture

(2017) Amrita Chaudhary et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olive (Olea europaea L.) Biophenols: A Nutriceutical against Oxidative Stress in SH-SY5Y Cells

(2017) Syed Omar et al.   MOLECULES

Mulberry Anthocyanin Extract Ameliorates Oxidative Damage in HepG2 Cells and Prolongs the Lifespan of Caenorhabditis elegans through MAPK and Nrf2 Pathways

(2017) Fujie Yan et al.   Oxidative Medicine and Cellular Longevity

Adsorption properties of macroporous adsorbent resins for separation of anthocyanins from mulberry

(2016) Yao Chen et al.   FOOD CHEMISTRY

Characterization of Acylated Anthocyanins in Red Cabbage via Comprehensive Two-Dimensional High Performance Liquid Chromatography and HPLC-MS

(2016) Jie Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antioxidant activity of papaya seed extracts against H2O2 induced oxidative stress in HepG2 cells

(2016) Swetha Salla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The composition, antioxidant and antiproliferative capacities of phenolic compounds extracted from tartary buckwheat bran [Fagopyrum tartaricum (L.) Gaerth]

(2016) Fuhua Li et al.   Journal of Functional Foods

Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing

(2015) Wieslaw Wiczkowski et al.   FOOD CHEMISTRY

Red cabbage anthocyanins as inhibitors of lipopolysaccharide-induced oxidative stress in blood platelets

(2015) Joanna Saluk et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling

(2015) Li-Shuang Cheng et al.   International Journal of Food Engineering

Optimization of reversed-phase chromatography methods for peptide analytics

(2015) Rushd Khalaf et al.   JOURNAL OF CHROMATOGRAPHY A

Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling

(2015) Li-Shuang Cheng et al.   International Journal of Food Engineering

Anthocyanins Contents, Profiles, and Color Characteristics of Red Cabbage Extracts from Different Cultivars and Maturity Stages

(2014) Neda Ahmadiani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comprehensive two-dimensional liquid chromatographic analysis of anthocyanins

(2014) Chandré M. Willemse et al.   JOURNAL OF CHROMATOGRAPHY A

Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins

(2014) Timothy J. Buran et al.   JOURNAL OF FOOD ENGINEERING

Berry anthocyanins suppress the expression and secretion of proinflammatory mediators in macrophages by inhibiting nuclear translocation of NF-κB independent of NRF2-mediated mechanism

(2014) Sang Gil Lee et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

A Rapid UPLC-PAD Fingerprint Analysis of Chrysanthemum morifolium Ramat Combined with Chemometrics Methods

(2013) Xianrui Liang et al.   Food Analytical Methods

Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity

(2012) Wieslaw Wiczkowski et al.   FOOD RESEARCH INTERNATIONAL

Anthocyanin-rich red cabbage (Brassica oleracea L.) extract attenuates cardiac and hepatic oxidative stress in rats fed an atherogenic diet

(2012) Jayanta M Sankhari et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protective mechanisms of anthocyanins from purple sweet potato against tert-butyl hydroperoxide-induced hepatotoxicity

(2011) Yong Pil Hwang et al.   FOOD AND CHEMICAL TOXICOLOGY

Inducing gene expression of cardiac antioxidant enzymes by dietary phenolic acids in rats

(2008) Chi-Tai Yeh et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments

(2007) R. Lo Scalzo et al.   FOOD CHEMISTRY