Anthocyanins are food colourants with strong antioxidant activities, but poor thermal stability limits their application in neutral foods. In the present study, impacts of yeast mannoproteins on the thermal stability of anthocyanins were studied at pH 7.0. The degradation of anthocyanins at 80 and 126 °C followed first order kinetics, and the addition of mannoproteins reduced the degradation ra...

Anthocyanins are natural pigments that could be involved in various health effects. Red oranges are an important dietary source of anthocyanins, including cyanidin 3-glucoside (Cy 3-glc) and an acylated derivative, cyanidin 3-(6''-malonyl)-glucoside (Cy 3-malglc). The aim of this study was to evaluate the absorption and metabolism of red orange anthocyanins in rats fed an anthocyanin-enriched d...

In our previous study, as natural food colorants and antioxidants, the color and content stabilities of Schisandra chinensis (S. chinensis) anthocyanins were investigated. In this work, the purification process parameters of S. chinensis anthocyanins using a macroporous resin and gel filtration chromatography were evaluated. The optimized parameters of static adsorption and desorption were as f...

To investigate the biological activities of anthocyanins, which are induced by cadmium in A. imbricata, the antioxidant properties of anthocyanins were investigated using various antioxidant assays, namely 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azinobis-(3-ethylbenzthiazoline-6sulfonic acid) (ABTS) radical scavenging activity, reducing power, and β-carotene bleac...

Solanum nigrum fruits have been conventionally available as a material of beverage due to its nutritional substances such as minerals, vitamins, amino acids, proteins, sugars, polyphenols and anthocyanins. Here has rarely reported on the characterizaton of the components and the regulatory mechanism of Anthocyanins in S. nigrum. In this study, we determined that the peel and flesh of S. nigrum ...

Red cabbage (Brassica oleracea L. Var. Capiata L.) is a fresh edible vegetable abundant in acylated anthocyanins with high antioxidant properties and is a promising resource for the functional food industry. Anthocyanin characterization of red cabbage is not a new topic, but the predominant anthocyanins have been coeluted using high performance liquid chromatography (HPLC) because of their simi...

A procedure to identify dihydroflavonol (glucosides), cinnamic acids and anthocyanins in flowers of Petunia hybrida is presented. Nearly all known intermediates and anthocyanins ocurring in Petunia are separated on one column using different elution systems. Hydrolysis of extracts before HPLC and thin layer chromatography is in some cases necessary to make positive identification of flavonoids....

versus �l�bal features,� res�ectively (R�mei et al. ‘Rhythmic TMS �ver �arietal c�rtex links �istinct brain frequencies t� �l�bal versus l�cal visual �r�cessin�’ Curr. Bi�l. 21,� 334–337). If true,� this inter�retati�n �f the c��in� architecture �f the visual brain is si�nificant. But I al�ays ��rry that future ex�eriments �ill ��int �ut a mistake in �ur inter�retati�n �f the brain measurements...

We synthesized oligomeric anthocyanins from grape skin-derived monomeric anthocyanins such as anthocyanidin and proanthocyanidin by a fermentation technique using Aspergillus niger, crude enzymes and glucosidase. The biosyntheses of the oligomeric anthocyanins carried out by the conventional method using Aspergillus niger and crude enzymes were confirmed by ESI-MS. The molecular weight of the s...

Naturally occurring anthocyanins possess colorectal cancer chemopreventive properties in rodent models. We investigated whether mirtocyan, an anthocyanin-rich standardized bilberry extract, causes pharmacodynamic changes consistent with chemopreventive efficacy and generates measurable levels of anthocyanins in blood, urine, and target tissue. Twenty-five colorectal cancer patients scheduled to...