Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits

Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of a Red Cabbage Extract Chemically Profiled through UHPLC-Q-Orbitrap HRMS

(2020) Luana Izzo et al.   Antioxidants

TMT-based quantitative proteomic analysis of hepatic tissue reveals the effects of dietary cyanidin-3-diglucoside-5-glucoside-rich extract on alleviating D-galactose-induced aging in mice

(2020) Nan Zhang et al.   Journal of Proteomics

Acylated pelargonidin glycosides from the red-purple flowers of Iberis umbellata L. and the red flowers of Erysimum × cheiri (L.) Crantz (Brassicaceae)

(2019) Fumi Tatsuzawa   PHYTOCHEMISTRY

Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens

(2019) Beatriz de la Fuente et al.   Foods

Effects of dietary cyanidin-3-diglucoside-5-glucoside complexes with rutin/Mg(II) against H2O2-induced cellular oxidative stress

(2019) Wei Xu et al.   FOOD RESEARCH INTERNATIONAL

Transcriptome analysis and metabolic profiling of green and red kale ( Brassica oleracea var. acephala ) seedlings

(2018) Jin Jeon et al.   FOOD CHEMISTRY

Metabolism of anthocyanins and consequent effects on the gut microbiota

(2018) Lingmin Tian et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Investigation into the removal of glucosinolates and volatiles from anthocyanin-rich extracts of red cabbage

(2018) Judith Müller-Maatsch et al.   FOOD CHEMISTRY

Stability-increasing effects of anthocyanin glycosyl acylation

(2017) Chang-Ling Zhao et al.   FOOD CHEMISTRY

The effects of selected metal ions on the stability of red cabbage anthocyanins and total phenolic compounds subjected to encapsulation process

(2017) Jakaphan Ratanapoompinyo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage

(2017) Luciana Prietto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Beneficial effects of anthocyanins from red cabbage ( Brassica oleracea L. var. capitata L.) administration to prevent irinotecan-induced mucositis

(2017) Tao Tong et al.   Journal of Functional Foods

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

Isothiocyanates, Nitriles, and Epithionitriles from Glucosinolates Are Affected by Genotype and Developmental Stage in Brassica oleracea Varieties

(2017) Franziska S. Hanschen et al.   Frontiers in Plant Science

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

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

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

(2016) Patrick Trouillas et al.   CHEMICAL REVIEWS

Associations of dietary intakes of anthocyanins and berry fruits with risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective cohort studies

(2016) X Guo et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

(2016) Yolanda Aguilera et al.   FOOD CHEMISTRY

The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma

(2016) Wieslaw Wiczkowski et al.   FOOD CHEMISTRY

Effects of blueberry supplementation on blood pressure: a systematic review and meta-analysis of randomized clinical trials

(2016) Y Zhu et al.   JOURNAL OF HUMAN HYPERTENSION

Assessment of bioactive metabolites and hypolipidemic effect of polyphenolic-rich red cabbage extract

(2016) Alice Buss Cruz et al.   PHARMACEUTICAL BIOLOGY

Acylated cyanidin 3-sophoroside-5-glucosides from the purple flowers of Raphanus sativus L. var. raphanistroides Makino (Brassicaceae)

(2016) Fumi Tatsuzawa   Phytochemistry Letters

Natural food pigments and colorants

(2016) Delia B Rodriguez-Amaya   Current Opinion in Food Science

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

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

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

(2015) Riccardo Matera et al.   FOOD CHEMISTRY

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

Radish sprouts—Characterization and elicitation of novel varieties rich in anthocyanins

(2015) Nieves Baenas et al.   FOOD RESEARCH INTERNATIONAL

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

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

Anthocyanin Accumulation, Antioxidant Ability and Stability, and a Transcriptional Analysis of Anthocyanin Biosynthesis in Purple Heading Chinese Cabbage (Brassica rapa L. ssp. pekinensis)

(2015) Qiong He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanin Accumulation and Molecular Analysis of Correlated Genes in Purple Kohlrabi (Brassica oleracea var. gongylodes L.)

(2015) Yanjie Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Orally available extract from Brassica oleracea var. capitata rubra attenuates experimental colitis in mouse models of inflammatory bowel diseases

(2015) Marta Zielińska et al.   Journal of Functional Foods

Red Cabbage (Brassica oleracea L.) Mediates Redox-Sensitive Amelioration of Dyslipidemia and Hepatic Injury Induced by Exogenous Cholesterol Administration

(2014) Mohammed S. Al-Dosari   AMERICAN JOURNAL OF CHINESE MEDICINE

Interplay between Anthocyanins and Gut Microbiota

(2014) Ana Faria et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanin Accumulation and Transcriptional Regulation of Anthocyanin Biosynthesis in Purple Bok Choy (Brassica rapa var. chinensis)

(2014) Yanjie Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Accumulation and Molecular Regulation of Anthocyanin in Purple Tumorous Stem Mustard (Brassica juncea var. tumida Tsen et Lee)

(2014) Qiaoli Xie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Acylated cyanidin 3-sambubioside-5-glucosides from the purple-violet flowers of Matthiola longipetala subsp. bicornis (Sm) P. W. Ball. (Brassicaceae)

(2014) Fumi Tatsuzawa   Phytochemistry Letters

Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period

(2014) Wieslaw Wiczkowski et al.   Journal of Functional Foods

Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion

(2014) Anna Podsędek et al.   Biomed Research International

Acylated cyanidin 3-sambubioside-5-glucosides in the red-purple flowers of Arabis blepharophylla Hook. & Arn. (Brassicaceae)

(2013) Shun Ito et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

BrassicaFoods as a Dietary Source of Vitamin C: A Review

(2013) R. Domínguez-Perles et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Removal of off-flavours from radish (Raphanus sativus L.) anthocyanin-rich pigments using chitosan and its mechanism(s)

(2013) Ruichang Gao et al.   FOOD CHEMISTRY

Quantitative studies on structure–ORAC relationships of anthocyanins from eggplant and radish using 3D-QSAR

(2013) Pu Jing et al.   FOOD CHEMISTRY

Horseradish (Armoracia rusticana), a neglected medical and condiment species with a relevant glucosinolate profile: a review

(2013) Rosa Agneta et al.   GENETIC RESOURCES AND CROP EVOLUTION

A tetra-acylated cyanidin 3-sophoroside-5-glucoside from the purple-violet flowers of Moricandia arvensis (L.) DC. (Brassicaceae)

(2013) Fumi Tatsuzawa et al.   Phytochemistry Letters

Acylated cyanidin glycosides from the pale-violet flowers of Ionopsidium acaule (Desf.) Rchb. (Brassicaceae)

(2013) Fumi Tatsuzawa et al.   Phytochemistry Letters

Bioavailability of anthocyanins and derivatives

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

Acylated cyanidin 3-sambubioside-5-glucosides in the purple flowers of Hesperis matronalis L. (Brassicaceae)

(2012) Fumi Tatsuzawa   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH

(2012) Pu Jing et al.   FOOD CHEMISTRY

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

(2012) Wieslaw Wiczkowski et al.   FOOD RESEARCH INTERNATIONAL

Metabolic Profiling of Glucosinolates, Anthocyanins, Carotenoids, and Other Secondary Metabolites in Kohlrabi (Brassica oleracea var. gongylodes)

(2012) Woo Tae Park et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Morusinol Extracted from Morus Alba Inhibits Arterial Thrombosis and Modulates Platelet Activation for the Treatment of Cardiovascular Disease

(2012) Jung-Jin Lee et al.   Journal of Atherosclerosis and Thrombosis

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

Triacylated peonidin 3-sophoroside-5-glucosides from the purple flowers of Moricandia ramburii Webb.

(2012) Fumi Tatsuzawa et al.   PHYTOCHEMISTRY

Anthocyanins in Cardiovascular Disease

(2012) Taylor C. Wallace   Advances in Nutrition

Anthocyanins from red cabbage extract — evidence of protective effects on blood platelets

(2012) Joanna Saluk et al.   Open Life Sciences

Proteins ofBrassicaceaeOilseeds and their Potential as a Plant Protein Source

(2011) Janitha P. D. Wanasundara   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Food Matrix Affecting Anthocyanin Bioavailability: Review

(2011) M. Yang et al.   CURRENT MEDICINAL CHEMISTRY

In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis)

(2011) Leonel E. Rojo et al.   FOOD CHEMISTRY

Anthocyanin Accumulation and Expression of Anthocyanin Biosynthetic Genes in Radish (Raphanus sativus)

(2011) Nam Il Park et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of purification conditions of radish (Raphanus sativus L.) anthocyanin-rich extracts using chitosan

(2011) Pu Jing et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae)

(2011) Norio Saito et al.   PHYTOCHEMISTRY

A putative functional MYB transcription factor induced by low temperature regulates anthocyanin biosynthesis in purple kale (Brassica Oleracea var. acephala f. tricolor)

(2011) Bin Zhang et al.   PLANT CELL REPORTS

Red cabbage anthocyanins may protect blood plasma proteins and lipids

(2011) Joanna Kolodziejczyk et al.   Open Life Sciences

Antioxidant and pro-oxidant properties of acylated pelargonidin derivatives extracted from red radish (Raphanus sativus var. niger, Brassicaceae)

(2010) Lin-Song Wang et al.   FOOD AND CHEMICAL TOXICOLOGY

Acylated anthocyanins in broccoli sprouts

(2010) Diego A. Moreno et al.   FOOD CHEMISTRY

Phenolic Compounds in Brassica Vegetables

(2010) María Elena Cartea et al.   MOLECULES

Red cabbage anthocyanin extract alleviates copper-induced cytological disturbances in plant meristematic tissue and human lymphocytes

(2009) Małgorzata M. Posmyk et al.   BIOMETALS

Stability and antioxidative properties of acylated anthocyanins in three cultivars of red cabbage (Brassica oleraceaL. var. capitata L. f. rubra)

(2009) Barbara Pliszka et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Metabolomics-oriented isolation and structure elucidation of 37 compounds including two anthocyanins from Arabidopsis thaliana

(2009) Ryo Nakabayashi et al.   PHYTOCHEMISTRY

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes

(2008) Jin-Yuarn Lin et al.   FOOD CHEMISTRY

Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage

(2008) Jon Volden et al.   FOOD 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

Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis)

(2008) Jon Volden et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tetra-acylated cyanidin 3-sophoroside-5-glucosides from the flowers of Iberis umbellata L. (Cruciferae)

(2008) Norio Saito et al.   PHYTOCHEMISTRY

Red Cabbage (Brassica oleracea) Ameliorates Diabetic Nephropathy in Rats

(2007) Hazem A. H. Kataya et al.   Evidence-based Complementary and Alternative Medicine

Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry

(2007) Panagiotis Arapitsas et al.   FOOD CHEMISTRY

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

Triacylated cyanidin 3-(3X-glucosylsambubioside)-5-glucosides from the flowers of Malcolmia maritima

(2007) Fumi Tatsuzawa et al.   PHYTOCHEMISTRY