Composition, antioxidant activity, and neuroprotective effects of anthocyanin-rich extract from purple highland barley bran and its promotion on autophagy

Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat

(2018) El-Sayed M. Abdel-Aal et al.   FOOD CHEMISTRY

Effects of Highland Barley Bran Extract Rich in Phenolic Acids on the Formation of Nε-Carboxymethyllysine in a Biscuit Model

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of storage conditions on the anthocyanin profile and colour of an innovative beverage elaborated by gluconic fermentation of strawberry

(2016) Ruth Hornedo-Ortega et al.   Journal of Functional Foods

Compromised autophagy and neurodegenerative diseases

(2015) Fiona M. Menzies et al.   NATURE REVIEWS NEUROSCIENCE

Endoplasmic Reticulum Stress-Induced Autophagy Provides Cytoprotection from Chemical Hypoxia and Oxidant Injury and Ameliorates Renal Ischemia-Reperfusion Injury

(2015) Bhavya B. Chandrika et al.   PLoS One

Protective Effect of Anthocyanidins against Sodium Dithionite-Induced Hypoxia Injury in C6 Glial Cells

(2014) Yu-Chun Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of autophagy inhibition by 3MA and CQ on Cytarabine-induced death of leukaemia cells

(2014) Caroline Palmeira-dos-Santos et al.   JOURNAL OF CANCER RESEARCH AND CLINICAL ONCOLOGY

Cyanidin-3-O-glucoside modulates intracellular redox status and prevents HIF-1 stabilization in endothelial cells in vitro exposed to chronic hypoxia

(2014) S. Anwar et al.   TOXICOLOGY LETTERS

Anthocyanins in the ripe fruits of Rubus coreanus Miquel and their protective effect on neuronal PC-12 cells

(2013) Sung-Eun Im et al.   FOOD CHEMISTRY

Anthocyanins in the black soybean (Glycine max L.) protect U2OS cells from apoptosis by inducing autophagy via the activation of adenosyl monophosphate-dependent protein kinase

(2012) YUN-JEONG CHOE et al.   ONCOLOGY REPORTS

Anthocyanins: Natural Colorants with Health-Promoting Properties

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

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

Barley for food: Characteristics, improvement, and renewed interest

(2008) Byung-Kee Baik et al.   JOURNAL OF CEREAL SCIENCE

Anthocyanins inhibit peroxyl radical-induced apoptosis in Caco-2 cells

(2008) Ingrid Elisia et al.   MOLECULAR AND CELLULAR BIOCHEMISTRY