The Bio-Functional Properties of Pigmented Cereals may Involve Synergies among Different Bioactive Species

Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties

(2017) Debora Giordano et al.   FOOD CHEMISTRY

Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production

(2017) Miriam Zanoletti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anthocyanins as promising molecules and dietary bioactive components against diabetes – A review of recent advances

(2017) Vemana Gowd et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bioaccessibility and bioavailability of phenolic compounds in bread: a review

(2017) Donato Angelino et al.   Food & Function

Use of purple durum wheat to produce naturally functional fresh and dry pasta

(2016) Donatella Bianca Maria Ficco et al.   FOOD CHEMISTRY

Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies

(2016) Kabo Masisi et al.   FOOD CHEMISTRY

Quantitative and qualitative evaluation of kernel anthocyanins from southwestern United States blue corn

(2016) Amol N Nankar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

(2016) Slađana Žilić et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production and characterization of functional biscuits obtained from purple wheat

(2015) Antonella Pasqualone et al.   FOOD CHEMISTRY

Anti-inflammatory effect of anthocyanins via modulation of nuclear factor- B and mitogen-activated protein kinase signaling cascades

(2015) S. Vendrame et al.   NUTRITION REVIEWS

Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber

(2014) Paola Vitaglione et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Immunomodulatory Effect of a Wild Blueberry Anthocyanin-Rich Extract in Human Caco-2 Intestinal Cells

(2014) Valentina Taverniti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages

(2014) Bhornchai Harakotr et al.   Journal of Functional Foods

Increased anthocyanin content in purple pericarp × blue aleurone wheat crosses

(2013) Sharifah N. Syed Jaafar et al.   PLANT BREEDING

Inhibitory Activities of Cyanidin and Its Glycosides and Synergistic Effect with Acarbose against Intestinal α-Glucosidase and Pancreatic α-Amylase

(2010) Sarinya Akkarachiyasit et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Comparison of Antioxidant Activities of Different Colored Wheat Grains and Analysis of Phenolic Compounds

(2010) Qin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary polyphenols can modulate the intestinal inflammatory response

(2009) Béatrice Romier et al.   NUTRITION REVIEWS

Measurement of anthocyanins and other phytochemicals in purple wheat

(2008) Farah S. Hosseinian et al.   FOOD CHEMISTRY

Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties

(2008) El-Sayed M. Abdel-Aal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY