Cyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health Effects

Stability-increasing effects of anthocyanin glycosyl acylation

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

Retracted: Cyanidin 3-O-β-Glucoside Ameliorates Ethanol-Induced Acute Liver Injury by Attenuating Oxidative Stress and Apoptosis: The Role of SIRT1/FOXO1 Signaling

(2016) Juncheng Liu et al.   ALCOHOLISM-CLINICAL AND EXPERIMENTAL RESEARCH

Dietary anthocyanin intake and age-related decline in lung function: longitudinal findings from the VA Normative Aging Study1–3

(2016) Amar J Mehta et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Yin and Yang of Polyphenols in Cancer Prevention: A Short Review

(2016) Jolie Kiemlian Kwee   Anti-Cancer Agents in Medicinal Chemistry

Critical analysis of protein signaling networks involved in the regulation of plant secondary metabolism: focus on anthocyanins

(2016) Victor P. Bulgakov et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Dietary polyphenols are inversely associated with metabolic syndrome in Polish adults of the HAPIEE study

(2016) Giuseppe Grosso et al.   EUROPEAN JOURNAL OF NUTRITION

Bioavailability of anthocyanins and colonic polyphenol metabolites following consumption of aronia berry extract

(2016) Liyang Xie et al.   FOOD CHEMISTRY

Interaction of cyanidin-3-O-glucoside with three proteins

(2016) Lin Tang et al.   FOOD CHEMISTRY

Effects of selected bioactive food compounds on human white adipocyte function

(2016) Christel Björk et al.   Nutrition & Metabolism

Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds

(2016) Sylwia Mildner-Szkudlarz et al.   PLANT FOODS FOR HUMAN NUTRITION

In vitro and in silico studies of the inhibition activity of anthocyanins against porcine pancreatic α-amylase

(2016) Xiaonan Sui et al.   Journal of Functional Foods

The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility

(2016) Tugba Ozdal et al.   Nutrients

Differential Roles for VviGST1, VviGST3, and VviGST4 in Proanthocyanidin and Anthocyanin Transport in Vitis vinífera

(2016) Ricardo Pérez-Díaz et al.   Frontiers in Plant Science

Higher dietary anthocyanin and flavonol intakes are associated with anti-inflammatory effects in a population of US adults1

(2015) Aedin Cassidy et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Habitual intake of flavonoid subclasses and risk of colorectal cancer in 2 large prospective cohorts1,2

(2015) Katharina Nimptsch et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effects of exogenous abscisic acid on foliar anthocyanin accumulation and drought tolerance in purple rice

(2015) Parinyaphorn Ploenlap et al.   BIOLOGIA

Uptake and bioavailability of anthocyanins and phenolic acids from grape/blueberry juice and smoothie in vitro and in vivo

(2015) Sabine Kuntz et al.   BRITISH JOURNAL OF NUTRITION

Estimation of dietary flavonoid intake and major food sources of Korean adults

(2015) Shinyoung Jun et al.   BRITISH JOURNAL OF NUTRITION

Phenolic sulfates as new and highly abundant metabolites in human plasma after ingestion of a mixed berry fruit purée

(2015) Rui C. Pimpão et al.   BRITISH JOURNAL OF NUTRITION

Suppression of Proinflammatory and Prosurvival Biomarkers in Oral Cancer Patients Consuming a Black Raspberry Phytochemical-Rich Troche

(2015) T. J. Knobloch et al.   Cancer Prevention Research

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

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

Multiple functional roles of anthocyanins in plant-environment interactions

(2015) M. Landi et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Anthocyanins as substrates for mitochondrial complex I - protective effect against heart ischemic injury

(2015) Kristina Skemiene et al.   FEBS Journal

Phospholipids and terpenes modulate Caco-2 transport of açaí anthocyanins

(2015) Jorge A. Cardona et al.   FOOD CHEMISTRY

Binding of dietary polyphenols to cellulose: Structural and nutritional aspects

(2015) Anh Dao T. Phan et al.   FOOD CHEMISTRY

Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices

(2015) J.A. Hernández-Herrero et al.   FOOD CHEMISTRY

Identification of bioaccessible and uptaken phenolic compounds from strawberry fruits in in vitro digestion/Caco-2 absorption model

(2015) Agnieszka Kosińska-Cagnazzo et al.   FOOD CHEMISTRY

Antiproliferative and Antioxidant Properties of Anthocyanin Rich Extracts from Blueberry and Blackcurrant Juice

(2015) Zoriţa Diaconeasa et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Anthocyanin Absorption and Metabolism by Human Intestinal Caco-2 Cells—A Review

(2015) Senem Kamiloglu et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Experimental and Theoretical Data on the Mechanism by Which Red Wine Anthocyanins Are Transported through a Human MKN-28 Gastric Cell Model

(2015) Hélder Oliveira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Binding Characteristics and Protective Capacity of Cyanidin-3-Glucoside and its Aglycon to Calf Thymus DNA

(2015) Chao Zhang et al.   JOURNAL OF FOOD SCIENCE

A New Database Facilitates Characterization of Flavonoid Intake, Sources, and Positive Associations with Diet Quality among US Adults

(2015) Rhonda S Sebastian et al.   JOURNAL OF NUTRITION

Cloning and expression of anthocyanin biosynthetic genes in red and white pomegranate

(2015) Xueqing Zhao et al.   JOURNAL OF PLANT RESEARCH

Quantitative changes in proteins responsible for flavonoid and anthocyanin biosynthesis in strawberry fruit at different ripening stages: A targeted quantitative proteomic investigation employing multiple reaction monitoring

(2015) Jun Song et al.   Journal of Proteomics

A Randomized Clinical Trial Evaluating the Efficacy of an Anthocyanin–Maqui Berry Extract (Delphinol®) on Oxidative Stress Biomarkers

(2015) Sergio Davinelli et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

The genetic aspects of berries: from field to health

(2015) Luca Mazzoni et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary flavonoid intake and cardiovascular risk: a population-based cohort study

(2015) Valentina Ponzo et al.   Journal of Translational Medicine

Improving the estimation of flavonoid intake for study of health outcomes

(2015) Julia J. Peterson et al.   NUTRITION REVIEWS

Anthocyanins and Phenolic Acids of Hybrid and Native Blue Maize (Zea mays L.) Extracts and Their Antiproliferative Activity in Mammary (MCF7), Liver (HepG2), Colon (Caco2 and HT29) and Prostate (PC3) Cancer Cells

(2015) D. A. Urias-Lugo et al.   PLANT FOODS FOR HUMAN NUTRITION

Metabolic fingerprint after acute and under sustained consumption of a functional beverage based on grape skin extract in healthy human subjects

(2015) Olha Khymenets et al.   Food & Function

The relationship between phenolic compounds from diet and microbiota: impact on human health

(2015) L. Valdés et al.   Food & Function

In vitro evaluation of the effects of protein–polyphenol–polysaccharide interactions on (+)-catechin and cyanidin-3-glucoside bioaccessibility

(2015) Ana Oliveira et al.   Food & Function

Study of Grape Polyphenols by Liquid Chromatography-High-Resolution Mass Spectrometry (UHPLC/QTOF) and Suspect Screening Analysis

(2015) Riccardo Flamini et al.   Journal of Analytical Methods in Chemistry

Epigenetic activities of flavonoids in the prevention and treatment of cancer

(2015) Christian Busch et al.   Clinical Epigenetics

Nutritional and Nutraceutical Components of Commercial Eggplant Types Grown in Sinaloa, Mexico

(2015) Guillermo NIÑO-MEDINA et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Flavonoid Intake in European Adults (18 to 64 Years)

(2015) Anna Vogiatzoglou et al.   PLoS One

Bioavailability, bioactivity and impact on health of dietary flavonoids and related compounds: an update

(2014) Ana Rodriguez-Mateos et al.   ARCHIVES OF TOXICOLOGY

Cyanidin-3-glucoside suppresses Th2 cytokines and GATA-3 transcription factor in EL-4 T cells

(2014) Myoung Yun Pyo et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

The pharmacokinetics of anthocyanins and their metabolites in humans

(2014) R M de Ferrars et al.   BRITISH JOURNAL OF PHARMACOLOGY

Bioavailability of anthocyanins

(2014) Jim Fang   DRUG METABOLISM REVIEWS

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

Cyanidin 3-O-Glucoside Reduces Helicobacter pylori VacA-Induced Cell Death of Gastric KATO III Cells through Inhibition of the SecA Pathway

(2014) Sa-Hyun Kim et al.   International Journal of Medical Sciences

Some Anthocyanins Could Be Efficiently Absorbed across the Gastrointestinal Mucosa: Extensive Presystemic Metabolism Reduces Apparent Bioavailability

(2014) Jim Fang   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Separation and Identification of Anthocyanin Extracted from Mulberry Fruit and the Pigment Binding Properties toward Human Serum Albumin

(2014) Feng Sheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of the interaction between three anthocyanins and human serum albumins by spectroscopy

(2014) Lin Tang et al.   JOURNAL OF LUMINESCENCE

Rapid quantitative analysis of individual anthocyanin content based on high-performance liquid chromatography with diode array detection with the pH differential method

(2014) Huayin Wang   JOURNAL OF SEPARATION SCIENCE

Cyanidin-3-glucoside Inhibits ATP-induced Intracellular Free Ca2+Concentration, ROS Formation and Mitochondrial Depolarization in PC12 Cells

(2014) Shazia Perveen et al.   KOREAN JOURNAL OF PHYSIOLOGY & PHARMACOLOGY

Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin

(2014) Ana Fernandes et al.   LANGMUIR

Not all anthocyanins are born equal: distinct patterns induced by stress in Arabidopsis

(2014) Nik Kovinich et al.   PLANTA

Cyanidin-3-glucoside inhibits UVB-induced oxidative damage and inflammation by regulating MAP kinase and NF-κB signaling pathways in SKH-1 hairless mice skin

(2014) Poyil Pratheeshkumar et al.   TOXICOLOGY AND APPLIED PHARMACOLOGY

The Role of Sodium-Dependent Glucose Transporter 1 and Glucose Transporter 2 in the Absorption of Cyanidin-3-O-β-Glucoside in Caco-2 Cells

(2014) Tang-Bin Zou et al.   Nutrients

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

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

Intake and time dependence of blueberry flavonoid–induced improvements in vascular function: a randomized, controlled, double-blind, crossover intervention study with mechanistic insights into biological activity

(2013) Ana Rodriguez-Mateos et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Cyanidin-3-glucoside Extracted from Mulberry Fruit Can ReduceN-methyl-N-nitrosourea-Induced Retinal Degeneration in Rats

(2013) Seung Hee Lee et al.   CURRENT EYE RESEARCH

Dyeing properties of wool fabrics dyed with Vitis Vinifera L. (black grenache) leaves extract

(2013) Rym Mansour et al.   FIBERS AND POLYMERS

Interaction of anthocyanins with human serum albumin: Influence of pH and chemical structure on binding

(2013) Yana Cahyana et al.   FOOD CHEMISTRY

Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers

(2013) Margaret Slavin et al.   FOOD CHEMISTRY

Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins

(2013) Iva Fernandes et al.   FOOD CHEMISTRY

Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice

(2013) Tao Wu et al.   FOOD CHEMISTRY

Effects of a high fat meal matrix and protein complexation on the bioaccessibility of blueberry anthocyanins using the TNO gastrointestinal model (TIM-1)

(2013) David M. Ribnicky et al.   FOOD CHEMISTRY

Supplementation of Cyanidin-3-O-β-Glucoside Promotes Endothelial Repair and Prevents Enhanced Atherogenesis in Diabetic Apolipoprotein E–Deficient Mice

(2013) Yuhua Zhang et al.   JOURNAL OF NUTRITION

Characterization of intermolecular interaction between cyanidin-3-glucoside and bovine serum albumin: Spectroscopic and molecular docking methods

(2013) Jie-hua Shi et al.   LUMINESCENCE

Cyanidin-3-Glucoside Suppresses Cytokine-Induced Inflammatory Response in Human Intestinal Cells: Comparison with 5-Aminosalicylic Acid

(2013) Diana Serra et al.   PLoS One

The Human Urine Metabolome

(2013) Souhaila Bouatra et al.   PLoS One

The Secretion, Components, and Properties of Saliva

(2013) Guy H. Carpenter   Annual Review of Food Science and Technology

Phenolic compounds: their journey after intake

(2013) G. R. Velderrain-Rodríguez et al.   Food & Function

Inhibition of Carrageenan-Induced Acute Inflammation in Mice by Oral Administration of Anthocyanin Mixture from Wild Mulberry and Cyanidin-3-Glucoside

(2013) Neuza Mariko Aymoto Hassimotto et al.   Biomed Research International

Contribution of gut bacteria to the metabolism of cyanidin 3-glucoside in human microbiota-associated rats

(2012) Laura Hanske et al.   BRITISH JOURNAL OF NUTRITION

Cyanidin-3-O-β-glucoside, a typical anthocyanin, exhibits antilipolytic effects in 3T3-L1 adipocytes during hyperglycemia: Involvement of FoxO1-mediated transcription of adipose triglyceride lipase

(2012) Honghui Guo et al.   FOOD AND CHEMICAL TOXICOLOGY

Susceptibility of anthocyanins to ex vivo degradation in human saliva

(2012) Kom Kamonpatana et al.   FOOD CHEMISTRY

Transport and bioactivity of cyanidin 3-glucoside into the vascular endothelium

(2012) Lovro Ziberna et al.   FREE RADICAL BIOLOGY AND MEDICINE

Foodomics: a new comprehensive approach to food and nutrition

(2012) Francesco Capozzi et al.   Genes and Nutrition

Blanching Improves Anthocyanin Absorption from Highbush Blueberry (Vaccinium corymbosum L.) Purée in Healthy Human Volunteers: A Pilot Study

(2012) Cristian Del Bo’ et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of anthocyanins on cardiovascular risk factors and inflammation in pre-hypertensive men: a double-blind randomized placebo-controlled crossover study

(2012) S S Hassellund et al.   JOURNAL OF HUMAN HYPERTENSION

Anthocyanin-Rich Black Currant Extract and Cyanidin-3-O-Glucoside Have Cytoprotective and Anti-Inflammatory Properties

(2012) Jacynthe Desjardins et al.   JOURNAL OF MEDICINAL FOOD

Validation of an In Vitro Digestive System for Studying Macronutrient Decomposition in Humans

(2012) Katrin A. Kopf-Bolanz et al.   JOURNAL OF NUTRITION

Cyanidin-3-O-β-glucoside regulates fatty acid metabolism via an AMP-activated protein kinase-dependent signaling pathway in human HepG2 cells

(2012) Honghui Guo et al.   Lipids in Health and Disease

Cyanidin-3-O-β-glucoside upregulates hepatic cholesterol 7α-hydroxylase expression and reduces hypercholesterolemia in mice

(2012) Dongliang Wang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Protective effect of cyanidin 3-O-glucoside on beta-amyloid peptide-induced cognitive impairment in rats

(2012) Lina Qin et al.   NEUROSCIENCE LETTERS

HMDB 3.0—The Human Metabolome Database in 2013

(2012) David S. Wishart et al.   NUCLEIC ACIDS RESEARCH

Anti-inflammatory effect of purified dietary anthocyanin in adults with hypercholesterolemia: A randomized controlled trial

(2012) Y. Zhu et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Synergistic inhibition of interleukin-6 production in adipose stem cells by tart cherry anthocyanins and atorvastatin

(2012) Zhou Zhou et al.   PHYTOMEDICINE

Strawberry anthocyanin and its association with postprandial inflammation and insulin

(2011) Indika Edirisinghe et al.   BRITISH JOURNAL OF NUTRITION

Effects of Human Oral Mucosal Tissue, Saliva, and Oral Microflora on Intraoral Metabolism and Bioactivation of Black Raspberry Anthocyanins

(2011) S. R. Mallery et al.   Cancer Prevention Research

A gram scale synthesis of a multi-13C-labelled anthocyanin, [6,8,10,3′,5′-13C5]cyanidin-3-glucoside, for use in oral tracer studies in humans

(2011) Qingzhi Zhang et al.   CHEMICAL COMMUNICATIONS

Purified Anthocyanin Supplementation Improves Endothelial Function via NO-cGMP Activation in Hypercholesterolemic Individuals

(2011) Y. Zhu et al.   CLINICAL CHEMISTRY

Hypolipidemic and antioxidant effects of hydroxycinnamic acids, quercetin, and cyanidin 3-glucoside in hypercholesterolemic erythrocytes (in vitro study)

(2011) Piotr Duchnowicz et al.   EUROPEAN JOURNAL OF NUTRITION

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

(2011) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices

(2011) Mahboubeh Fazaeli et al.   FOOD RESEARCH INTERNATIONAL

Cyanidin-3-rutinoside alleviates postprandial hyperglycemia and its synergism with acarbose by inhibition of intestinal α-glucosidase

(2011) Sirichai Adisakwattana et al.   JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION

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

Abrasive Stripping Square-Wave Voltammetry of Blackberry, Raspberry, Strawberry, Pomegranate, and Sweet and Blue Potatoes

(2011) Šebojka Komorsky-Lovrić et al.   JOURNAL OF FOOD SCIENCE

Cyanidin-3-Glucoside-Rich Extract from Chinese Bayberry Fruit Protects Pancreatic β Cells and Ameliorates Hyperglycemia in Streptozotocin-Induced Diabetic Mice

(2011) Chong-De Sun et al.   JOURNAL OF MEDICINAL FOOD

Cyanidin-3-glucoside ameliorates ethanol neurotoxicity in the developing brain

(2011) Zunji Ke et al.   JOURNAL OF NEUROSCIENCE RESEARCH

Cyanidin 3-glucoside attenuates obesity-associated insulin resistance and hepatic steatosis in high-fat diet-fed and db/db mice via the transcription factor FoxO1

(2011) Honghui Guo et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Cyanidin-3-O-β-glucoside improves obesity and triglyceride metabolism in KK-Ay mice by regulating lipoprotein lipase activity

(2011) Xiaoyi Wei et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Neuroprotective effect of cyanidin-3-O-glucoside anthocyanin in mice with focal cerebral ischemia

(2011) Jiangyong Min et al.   NEUROSCIENCE LETTERS

Characterization of a novel anthocyanin profile in wild black raspberry mutants: An opportunity for studying the genetic control of pigment and color

(2011) Michael Dossett et al.   Journal of Functional Foods

Radiolabelled cyanidin 3- O-glucoside is poorly absorbed in the mouse

(2010) Catherine Felgines et al.   BRITISH JOURNAL OF NUTRITION

Modulation of Genetic and Epigenetic Biomarkers of Colorectal Cancer in Humans by Black Raspberries: A Phase I Pilot Study

(2010) L.-S. Wang et al.   CLINICAL CANCER RESEARCH

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial action of the American cranberry constituents; phenolics, anthocyanins, and organic acids, against Escherichia coli O157:H7

(2010) Alison Lacombe et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Cyanidin-3-Glucoside inhibits ethanol-induced invasion of breast cancer cells overexpressing ErbB2

(2010) Mei Xu et al.   Molecular Cancer

Anthocyanin-derived phenolic acids form glucuronides following simulated gastrointestinal digestion and microsomal glucuronidation

(2010) Gary M. Woodward et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes

(2010) Fei He et al.   MOLECULES

Plant Polyphenols as Dietary Antioxidants in Human Health and Disease

(2010) Kanti Bhooshan Pandey et al.   Oxidative Medicine and Cellular Longevity

Mapping of an anthocyanin-regulating MYB transcription factor and its expression in red and green pear, Pyrus communis

(2010) Luca Pierantoni et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Bioavailability of Flavonoids: A Review of Their Membrane Transport and the Function of Bilitranslocase in Animal and Plant Organisms

(2009) Sabina Passamonti et al.   CURRENT DRUG METABOLISM

Chemical stability of açai fruit (Euterpe oleracea Mart.) anthocyanins as influenced by naturally occurring and externally added polyphenolic cofactors in model systems

(2009) Lisbeth A. Pacheco-Palencia et al.   FOOD CHEMISTRY

Singlet oxygen quenching and radical scavenging capacities of structurally-related flavonoids present in Zuccagnia punctata Cav.

(2009) Faustino E. Morán Vieyra et al.   FREE RADICAL RESEARCH

AutoDock Vina: Improving the speed and accuracy of docking with a new scoring function, efficient optimization, and multithreading

(2009) Oleg Trott et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

Electrochemical oxidation of the synthetic anthocyanin analogue 4-methyl-7,8-dihydroxyflavylium salt

(2009) Margarida Cabral Moncada et al.   JOURNAL OF ELECTROANALYTICAL CHEMISTRY

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

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

Chemical studies of anthocyanins: A review

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

Protein interactions with cyanidin-3-glucoside and its influence on α-amylase activity

(2008) Stefanie Wiese et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats

(2008) Neuza Mariko Aymoto Hassimotto et al.   NUTRITION RESEARCH