Zobrazeno 1 - 10
of 1 362
pro vyhledávání: '"Malvidin"'
Publikováno v:
Journal of Functional Foods, Vol 116, Iss , Pp 106191- (2024)
Malvidin and its glycosides have been studied for their anti-carcinogenic potential in various forms of cancer, however the in-depth review for malvidin and its glycosides in in vitro and in vivo studies, is yet to be reported. This review provides a
Externí odkaz:
https://doaj.org/article/8db91241819243a49bd32482bbd67034
Akademický článek
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Autor:
Sihan Zhao, Shuying Fu, Zhenfeng Cao, Hao Liu, Sishu Huang, Chun Li, Zhonghui Zhang, Hongbo Yang, Shouchuang Wang, Jie Luo, Tuan Long
Publikováno v:
Plants, Vol 13, Iss 5, p 697 (2024)
The diversity of anthocyanins is largely due to the action of glycosyltransferases, which add sugar moieties to anthocyanidins. Although a number of glycosyltransferases have been identified to glycosylate anthocyanidin in plants, the enzyme that cat
Externí odkaz:
https://doaj.org/article/f19b8f86bf3d4b2fbe6506b26b3170b0
Akademický článek
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Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 171-177 (2022)
In order to increase the structural stability of anthocyanins, taking Vitis davidii malvidin as sample and the lipase CAL-B as catalyst, the effects of reaction time, temperature, and substrate molar ratio on enzymatic acylation were investigated. Ba
Externí odkaz:
https://doaj.org/article/c2dd847ccc4149e38b5f8061fc89adcd
Autor:
Nieves Lavado Rodas, David Uriarte Hernández, Daniel Moreno Cardona, Luis A. Mancha Ramírez, María Henar Prieto Losada, María Esperanza Valdés Sánchez
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
One of the effects of climate change in warm areas is the asynchrony between the dates of the technological and the phenolic maturity of grapes. This is important because the quality and color stability of red wines are directly related to the conten
Externí odkaz:
https://doaj.org/article/23f8e010c502483ea2344cc92f4e6dfe
Autor:
Anna Merecz-Sadowska, Przemysław Sitarek, Tomasz Kowalczyk, Karolina Zajdel, Mariusz Jęcek, Paweł Nowak, Radosław Zajdel
Publikováno v:
Nutrients, Vol 15, Iss 13, p 3016 (2023)
Anthocyanins are flavonoid compounds that are abundantly present in fruits and vegetables. These compounds contribute to the color of these foods and offer various health benefits to consumers due to their biological properties. There are more than 1
Externí odkaz:
https://doaj.org/article/fabf2ef36c4540cab6e63a3887870e34
Publikováno v:
Molecules, Vol 28, Iss 23, p 7872 (2023)
Malvidin, one of the six most prominent anthocyanins found in various fruits and vegetables, may possess a wide range of health-promoting properties. The biological activity of malvidin and its glycosides is not entirely clear and has been relatively
Externí odkaz:
https://doaj.org/article/6ddd0794832146e0bab9756bad2c969e
Akademický článek
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Autor:
Panpan Zhao, Xiaomin Li, Qiankun Yang, Yingzhi Lu, Guanglu Wang, Haitao Yang, Jingquan Dong, Honggang Zhang
Publikováno v:
Frontiers in Pharmacology, Vol 13 (2023)
This study aimed to explore the protective roles of malvidin in life-threatened sepsis-associated encephalopathy (SAE) and illustrate the underlying mechanism. SAE mice models were developed and treated with malvidin for subsequently protective effec
Externí odkaz:
https://doaj.org/article/1dcc24c957e945df9b474fb1f90ca996