State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health

Optimisation of extraction procedure and development of LC–DAD–MS methodology for anthocyanin analysis in anthocyanin-pigmented corn kernels

(2020) H.T. Hong et al.   FOOD CHEMISTRY

Development and Validation of Methods for the Determination of Anthocyanins in Physiological Fluids via UHPLC-MSn

(2020) Michael Kaiser et al.   MOLECULES

Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier

(2020) Janne S. de Morais et al.   FOOD RESEARCH INTERNATIONAL

Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage

(2020) Rafael Félix et al.   Antioxidants

Structural changes in mulberry (Morus Microphylla. Buckl) and chokeberry (Aronia melanocarpa) anthocyanins during simulated in vitro human digestion

(2020) Inhwan Kim et al.   FOOD CHEMISTRY

In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract

(2020) Yue Wu et al.   FOOD RESEARCH INTERNATIONAL

Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis

(2020) Niloufar Sharif et al.   FOOD RESEARCH INTERNATIONAL

In vitro study of bioaccessibility, antioxidant, and α-glucosidase inhibitory effect of pelargonidin-3-O-glucoside after interacting with beta-lactoglobulin and chitosan/pectin

(2020) Vemana Gowd et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

pH-dependent antioxidant stability of black rice anthocyanin complexed with cycloamylose

(2020) Yun-Kyoung Jung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidative activity and health benefits of anthocyanin rich fruit juice in healthy volunteers

(2019) Tamara Bakuradze et al.   FREE RADICAL RESEARCH

Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize

(2019) Fernanda Fernandez‐Aulis et al.   JOURNAL OF FOOD SCIENCE

Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives

(2019) Alexandra D. Frond et al.   MOLECULES

Therapeutic Effects of Anthocyanins for Vision and Eye Health

(2019) Nomi et al.   MOLECULES

Anthocyanins and Their Metabolites as Therapeutic Agents for Neurodegenerative Disease

(2019) Aimee N. Winter et al.   Antioxidants

Antioxidant activity of high purity blueberry anthocyanins and the effects on human intestinal microbiota

(2019) Li Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability

(2019) Merve Eda Eker et al.   Foods

Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization

(2018) Ana Fernandes et al.   FOOD CHEMISTRY

Meta-Analysis of the Effects of Foods and Derived Products Containing Ellagitannins and Anthocyanins on Cardiometabolic Biomarkers: Analysis of Factors Influencing Variability of the Individual Responses

(2018) María-Teresa García-Conesa et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Methods To Measure the Antioxidant Activity of Phytochemicals and Plant Extracts

(2018) Riccardo Amorati et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioavailability of anthocyanins: Gaps in knowledge, challenges and future research

(2018) Anna Rafaela Cavalcante Braga et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Anthocyanin Composition and Content in Rye Plants with Different Grain Color

(2018) Pavel Zykin et al.   MOLECULES

Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH

(2018) Hai-Yao Wu et al.   MOLECULES

Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro

(2018) Yongsheng Zhu et al.   PLoS One

Recent advances in understanding the anti-obesity activity of anthocyanins and their biosynthesis in microorganisms

(2018) Lianghua Xie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Association between berries intake and cardiovascular diseases risk factors: a systematic review with meta-analysis and trial sequential analysis of randomized controlled trials

(2018) Ângelo Luís et al.   Food & Function

Effect of dark sweet cherry powder consumption on the gut microbiota, short-chain fatty acids, and biomarkers of gut health in obese db/db mice

(2018) Jose F. Garcia-Mazcorro et al.   PeerJ

Chronic Dietary Intake of Plant-Derived Anthocyanins Protects the Rat Heart against Ischemia-Reperfusion Injury

(2018) Marie-Claire Toufektsian et al.   JOURNAL OF NUTRITION

Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents

(2018) Pradeep Sudheeran et al.   MOLECULES

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

(2018) Olivier Dangles et al.   MOLECULES

Comparative Polyphenolic Content and Antioxidant Activities of Some Wild and Cultivated Blueberries from Romania

(2018) Andrea BUNEA et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Antioxidant potential and phenolic profile of blackberry anthocyanin extract followed by human gut microbiota fermentation

(2018) Vemana Gowd et al.   FOOD RESEARCH INTERNATIONAL

Anthocyanin Tissue Bioavailability in Animals: Possible Implications for Human Health. A Systematic Review

(2018) Berner Andrée Sandoval-Ramírez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Absorption and metabolites of anthocyanins and phenolic acids after consumption of purple wheat crackers and bars by healthy adults

(2018) Tamer H. Gamel et al.   JOURNAL OF CEREAL SCIENCE

Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion

(2018) Yuan Huang et al.   FOOD CHEMISTRY

A new colorimetric DPPH• scavenging activity method with no need for a spectrophotometer applied on synthetic and natural antioxidants and medicinal herbs

(2017) Zeynep Akar et al.   JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY

Enhanced neuroprotection of anthocyanin-loaded PEG-gold nanoparticles against Aβ 1-42 -induced neuroinflammation and neurodegeneration via the NF- K B /JNK/GSK3β signaling pathway

(2017) Min Ju Kim et al.   Nanomedicine-Nanotechnology Biology and Medicine

Potential use of secondary products of the agri-food industry for topical formulations and comparative analysis of antioxidant activity of grape leaf polyphenols

(2017) Roger Remy Dresch et al.   NATURAL PRODUCT RESEARCH

Anthocyanins and Flavanones Are More Bioavailable than Previously Perceived: A Review of Recent Evidence

(2017) Colin D. Kay et al.   Annual Review of Food Science and Technology

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

(2017) Hock Eng Khoo et al.   Food & Nutrition Research

Anthocyanins encapsulated by PLGA@PEG nanoparticles potentially improved its free radical scavenging capabilities via p38/JNK pathway against Aβ1–42-induced oxidative stress

(2017) Faiz Ul Amin et al.   JOURNAL OF NANOBIOTECHNOLOGY

Habitual intake of anthocyanins and flavanones and risk of cardiovascular disease in men

(2016) Aedín Cassidy et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

From grape to wine: Changes in phenolic composition and its influence on antioxidant activity

(2016) Mariana S. Lingua et al.   FOOD CHEMISTRY

In vitro fermentation of juçara pulp ( Euterpe edulis ) by human colonic microbiota

(2016) Karla Bigetti Guergoletto et al.   FOOD CHEMISTRY

Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry

(2016) Estefania Genskowsky et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Anthocyanin-Loaded PEG-Gold Nanoparticles Enhanced the Neuroprotection of Anthocyanins in an Aβ1–42 Mouse Model of Alzheimer’s Disease

(2016) Tahir Ali et al.   MOLECULAR NEUROBIOLOGY

Anthocyanins Reversed D-Galactose-Induced Oxidative Stress and Neuroinflammation Mediated Cognitive Impairment in Adult Rats

(2016) Shafiq Ur Rehman et al.   MOLECULAR NEUROBIOLOGY

Unraveling Anthocyanin Bioavailability for Human Health

(2016) Mary Ann Lila et al.   Annual Review of Food Science and Technology

Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review

(2015) Basharat Yousuf et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Health benefits of anthocyanins and molecular mechanisms: Update from recent decade

(2015) Daotong Li et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The antioxidant and chemical properties of Berberis vulgaris and its cytotoxic effect on human breast carcinoma cells

(2015) Reyhane Hoshyar et al.   CYTOTECHNOLOGY

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

(2015) Riccardo Matera et al.   FOOD CHEMISTRY

Therapeutic potential of flavonoids and their mechanism of action against microbial and viral infections—A review

(2015) Asif Ahmad et al.   FOOD RESEARCH INTERNATIONAL

New insights into the bioavailability of red raspberry anthocyanins and ellagitannins

(2015) Iziar A. Ludwig et al.   FREE RADICAL BIOLOGY AND MEDICINE

Purified Anthocyanin Supplementation Reduces Dyslipidemia, Enhances Antioxidant Capacity, and Prevents Insulin Resistance in Diabetic Patients

(2015) Dan Li et al.   JOURNAL OF NUTRITION

In vitrostudy of biological activities of anthocyanin-rich berry extracts on porcine intestinal epithelial cells

(2015) Petra Kšonžeková et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Anthocyanin-rich Seoritae extract ameliorates renal lipotoxicity via activation of AMP-activated protein kinase in diabetic mice

(2015) Eun Sil Koh et al.   Journal of Translational Medicine

The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods

(2015) Paz Robert et al.   MOLECULES

Multiple-approach studies to assess anthocyanin bioavailability

(2015) Iva Fernandes et al.   PHYTOCHEMISTRY REVIEWS

In vitro fermentation of anthocyanins encapsulated with cyclodextrins: Release, metabolism and influence on gut microbiota growth

(2015) Gema Flores et al.   Journal of Functional Foods

Anticancer activities of anthocyanin extract from genotyped Solanum tuberosum L. “Vitelotte”

(2015) Paola Bontempo et al.   Journal of Functional Foods

Black Rice Anthocyanins Suppress Metastasis of Breast Cancer Cells by Targeting RAS/RAF/MAPK Pathway

(2015) Xiang-Yan Chen et al.   Biomed Research International

Antioxidant compounds, assays of determination and mode of action

(2014) A. Shalaby   African Journal of Pharmacy and Pharmacology

Anthocyanin increases adiponectin secretion and protects against diabetes-related endothelial dysfunction

(2014) Yan Liu et al.   AMERICAN JOURNAL OF PHYSIOLOGY-ENDOCRINOLOGY AND METABOLISM

Methods for Isolating, Identifying, and Quantifying Anthocyanin Metabolites in Clinical Samples

(2014) Rachel M. de Ferrars et al.   ANALYTICAL CHEMISTRY

Neuroprotective effects of anthocyanin- and proanthocyanidin-rich extracts in cellular models of Parkinson׳s disease

(2014) Katherine E. Strathearn et al.   BRAIN RESEARCH

Antiapoptotic Effects of Anthocyanin from the Seed Coat of Black Soybean Against Oxidative Damage of Human Lens Epithelial Cell Induced by H2O2

(2014) Jee Won Mok et al.   CURRENT EYE RESEARCH

Bioavailability of anthocyanins

(2014) Jim Fang   DRUG METABOLISM REVIEWS

Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review

(2014) Sahar Akhavan Mahdavi et al.   DRYING TECHNOLOGY

Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution

(2014) Xiaonan Sui et al.   FOOD CHEMISTRY

Delphinidin Suppresses PMA-Induced MMP-9 Expression by Blocking the NF-κB Activation Through MAPK Signaling Pathways in MCF-7 Human Breast Carcinoma Cells

(2014) Nam-Kyung Im et al.   JOURNAL OF MEDICINAL FOOD

Health Effects of Vaccinium myrtillus L.: Evaluation of Efficacy and Technological Strategies for Preservation of Active Ingredients

(2014) Antonella Smeriglio et al.   MINI-REVIEWS IN MEDICINAL CHEMISTRY

Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action

(2014) Ningjian Liang et al.   MOLECULES

High levels of Bifidobacteria are associated with increased levels of anthocyanin microbial metabolites: a randomized clinical trial

(2014) María Boto-Ordóñez et al.   Food & Function

Preventive Effect ofZea maysL. (Purple Waxy Corn) on Experimental Diabetic Cataract

(2014) Paphaphat Thiraphatthanavong et al.   Biomed Research International

Determination of pH-dependent antioxidant activity of palm (Borassus flabellifer) polyphenol compounds by photoluminol and DPPH methods: a comparison of redox reaction sensitivity

(2014) Satyabrata Ghosh et al.   3 Biotech

Human metabolism and elimination of the anthocyanin, cyanidin-3-glucoside: a 13C-tracer study

(2013) Charles Czank et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

The Case for Anthocyanin Consumption to Promote Human Health: A Review

(2013) Elisa Pojer et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Berry and Citrus Phenolic Compounds Inhibit Dipeptidyl Peptidase IV: Implications in Diabetes Management

(2013) Junfeng Fan et al.   Evidence-based Complementary and Alternative Medicine

Anthocyanins as Functional Food Factors— Chemistry, Nutrition and Health Promotion —

(2013) Takanori TSUDA   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Neuroprotective effect of anthocyanins on acetylcholinesterase activity and attenuation of scopolamine-induced amnesia in rats

(2013) Jessié M. Gutierres et al.   INTERNATIONAL JOURNAL OF DEVELOPMENTAL NEUROSCIENCE

One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans

(2013) José M. Alvarez-Suarez et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Phenolic metabolites of anthocyanins following a dietary intervention study in post-menopausal women

(2013) Rachel M. de Ferrars et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Role of anthocyanin-enriched purple-fleshed sweet potato p40 in colorectal cancer prevention

(2013) Soyoung Lim et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Lowbush Wild Blueberries have the Potential to Modify Gut Microbiota and Xenobiotic Metabolism in the Rat Colon

(2013) Alison Lacombe et al.   PLoS One

Anthocyanin-Rich Purple Corn Extract Inhibit Diabetes-Associated Glomerular Angiogenesis

(2013) Min-Kyung Kang et al.   PLoS One

Bioavailability of anthocyanins and derivatives

(2013) Iva Fernandes et al.   Journal of Functional Foods

Honeysuckle anthocyanin supplementation prevents diet-induced obesity in C57BL/6 mice

(2013) Tao Wu et al.   Food & Function

Dietary flavonoid intakes and risk of type 2 diabetes in US men and women

(2012) Nicole M Wedick et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part IV: Extraction of Anthocyanins

(2012) María José Navas et al.   CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY

Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins

(2012) Julia Martín Bueno et al.   CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY

Anthocyanins from the seed coat of black soybean reduce retinal degeneration induced by N-methyl-N-nitrosourea

(2012) Sun-Sook Paik et al.   EXPERIMENTAL EYE RESEARCH

Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities

(2012) Hongyan Li et al.   FOOD RESEARCH INTERNATIONAL

Metabolism of Anthocyanins by Human Gut Microflora and Their Influence on Gut Bacterial Growth

(2012) Maria Hidalgo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ginkgo biloba Extract and Bilberry Anthocyanins Improve Visual Function in Patients with Normal Tension Glaucoma

(2012) Seong Hee Shim et al.   JOURNAL OF MEDICINAL FOOD

The anthocyanin metabolites gallic acid, 3-O-methylgallic acid, and 2,4,6-trihydroxybenzaldehyde decrease human colon cancer cell viability by regulating pro-oncogenic signals

(2012) Sarah C. Forester et al.   MOLECULAR CARCINOGENESIS

Two-Year Randomized, Placebo-Controlled Study of Black Currant Anthocyanins on Visual Field in Glaucoma

(2012) Hiroshi Ohguro et al.   OPHTHALMOLOGICA

Advances in the Analytical Methods for Determining the Antioxidant Properties of Honey: A Review

(2011) M Moniruzzaman et al.   African Journal of Traditional Complementary and Alternative Medicines

A randomised trial to investigate the effects of acute consumption of a blackcurrant juice drink on markers of vascular reactivity and bioavailability of anthocyanins in human subjects

(2011) Y Jin et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Antimicrobial effect of cranberry juice and extracts

(2011) J. Côté et al.   FOOD CONTROL

Profiles of Carotenoids, Anthocyanins, Phenolics, and Antioxidant Activity of Selected Color Waxy Corn Grains during Maturation

(2011) Qing-ping Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice

(2011) Çiğdem Uysal Pala et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Vision preservation during retinal inflammation by anthocyanin-rich bilberry extract: cellular and molecular mechanism

(2011) Seiji Miyake et al.   LABORATORY INVESTIGATION

Colonic metabolites of berry polyphenols: the missing link to biological activity?

(2010) Gary Williamson et al.   BRITISH JOURNAL OF NUTRITION

Solid-phase extraction of berries’ anthocyanins and evaluation of their antioxidative properties

(2010) Petko Denev et al.   FOOD CHEMISTRY

Investigation of the pH effect and UV radiation on kinetic degradation of anthocyanin mixtures extracted from Hibiscus acetosella

(2010) Paulo Henrique Março 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

Influence of Anthocyanins, Derivative Pigments and Other Catechol and Pyrogallol-Type Phenolics on Breast Cancer Cell Proliferation

(2010) Iva Fernandes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanin Extracted from Black Soybean Reduces Prostate Weight and Promotes Apoptosis in the Prostatic Hyperplasia-Induced Rat Model

(2010) Hoon Jang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary Anthocyanin-Rich Bilberry Extract Ameliorates Hyperglycemia and Insulin Sensitivity via Activation of AMP-Activated Protein Kinase in Diabetic Mice

(2010) Masahito Takikawa et al.   JOURNAL OF NUTRITION

The validity of scopolamine as a pharmacological model for cognitive impairment: A review of animal behavioral studies

(2010) Inge Klinkenberg et al.   NEUROSCIENCE AND BIOBEHAVIORAL REVIEWS

Anticancer Activities of an Anthocyanin-Rich Extract From Black Rice Against Breast Cancer Cells In Vitro and In Vivo

(2010) Chang Hui et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Total phenolic, anthocyanin contents and antioxidant capacity of selected elderberry (Sambucus canadensis L.) accessions

(2010) Mustafa Ozgen et al.   Pharmacognosy Magazine

Blueberry anthocyanins and pyruvic acid adducts: anticancer properties in breast cancer cell lines

(2010) Ana Faria et al.   PHYTOTHERAPY RESEARCH

Encapsulation of polyphenols – a review

(2010) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Anthocyanins: Natural Colorants with Health-Promoting Properties

(2010) Jian He et al.   Annual Review of Food Science and Technology

Anthocyanin supplementation improves serum LDL- and HDL-cholesterol concentrations associated with the inhibition of cholesteryl ester transfer protein in dyslipidemic subjects

(2009) Yu Qin et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Anthocyanins-based drugs for colon cancer treatment: the nutritionist’s point of view

(2009) Fabio Galvano et al.   CANCER CHEMOTHERAPY AND PHARMACOLOGY

Anthocyanins in Black Raspberries Prevent Esophageal Tumors in Rats

(2009) L.-S. Wang et al.   Cancer Prevention Research

Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth

(2009) Paweł Paśko et al.   FOOD CHEMISTRY

Dietary Protection Against Free Radicals: A Case for Multiple Testing to Establish Structure-activity Relationships for Antioxidant Potential of Anthocyanic Plant Species

(2009) Martin Philpott et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

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 Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley

(2009) Guillermo G. Bellido et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolism of Berry Anthocyanins to Phenolic Acids in Humans

(2009) Tarja Nurmi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Assays for Plant and Food Components

(2009) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anti-Invasive Activity of Anthocyanins Isolated from Vitis coignetiae in Human Hepatocarcinoma Cells

(2009) Dong Yeok Shin et al.   JOURNAL OF MEDICINAL FOOD

Antioxidant and cognitive promotion effects of anthocyanin-rich mulberry (Morus atropurpurea L.) on senescence-accelerated mice and prevention of Alzheimer's disease

(2009) Ping-Hsiao Shih et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Recent Advances in Anthocyanin Analysis and Characterization

(2008) Cara Welch et al.   Current Analytical Chemistry

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Structure−Function Relationships of Anthocyanins from Various Anthocyanin-Rich Extracts on the Inhibition of Colon Cancer Cell Growth

(2008) Pu Jing et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanin Composition and Antioxidant Activity of the Crowberry (Empetrum nigrum) and Other Berries

(2008) Kenjirou Ogawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ANTHOCYANIN INTERACTIONS WITH DNA: INTERCALATION, TOPOISOMERASE I INHIBITION AND OXIDATIVE REACTIONS

(2008) MICHAEL R. WEBB et al.   JOURNAL OF FOOD BIOCHEMISTRY

Mulberry Anthocyanin Extracts Inhibit LDL Oxidation and Macrophage-Derived Foam Cell Formation Induced by Oxidative LDL

(2008) L.-K. Liu et al.   JOURNAL OF FOOD SCIENCE