Related references
Note: Only part of the references are listed.Potential micro-/nano-encapsulation systems for improving stability and bioavailability of anthocyanins: An updated review
Ahmed K. Rashwan et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)
Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing
Yanpei Chen et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)
Anthocyanins from Aronia melanocarpa Bound to Amylopectin Nanoparticles: Tissue Distribution and In Vivo Oxidative Damage Protection
Yuqi Tong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2023)
Dietary supplementation with casein/cyanidin-3-O-glucoside nanoparticles alters the gut microbiota in high-fat fed C57BL/6 mice
Qiyan Lyu et al.
FOOD CHEMISTRY (2023)
Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility
Thiecla Katiane Osvaldt Rosales et al.
FOOD HYDROCOLLOIDS (2023)
The comparison between zein-anthocyanins complex and nanoparticle systems: Stability enhancement, interaction mechanism, and in silico approaches
Zhiying Li et al.
FOOD CHEMISTRY (2023)
Anti-ulcerogenic potential of anthocyanin-loaded chitosan nanoparticles against alcohol-HCl induced gastric ulcer in rats
Sreerekha Perumcherry Raman et al.
NATURAL PRODUCT RESEARCH (2022)
A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors
Dongbao Cai et al.
FOOD CHEMISTRY (2022)
Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility
Huijun Cui et al.
FOOD HYDROCOLLOIDS (2022)
Designing delivery systems for functional ingredients by protein/polysaccharide interactions
Hao Li et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)
Anthocyanin supplement as a dietary strategy in cancer prevention and management: A comprehensive review
Jiali Chen et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Effect of whey protein isolate and phenolic copigments in the thermal stability of mulberry anthocyanin extract at an acidic pH
Xi Chen et al.
FOOD CHEMISTRY (2022)
Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption
Betina Luiza Koop et al.
FOOD RESEARCH INTERNATIONAL (2022)
Thermal processing under oxygen-free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities
Ah-Na Kim et al.
FOOD CHEMISTRY (2021)
Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study
Zhihuan Zang et al.
FOOD CHEMISTRY (2021)
Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion
Yuxi Lang et al.
FOOD CHEMISTRY (2021)
Grape pectic polysaccharides stabilization of anthocyanins red colour: Mechanistic insights
Ana Fernandes et al.
CARBOHYDRATE POLYMERS (2021)
Nanoencapsulation of anthocyanin by an amphiphilic peptide for stability enhancement
Liang Yao et al.
FOOD HYDROCOLLOIDS (2021)
Nanoencapsulation in low-molecular-weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin
Niladri Sekhar Chatterjee et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods
Seyed Fakhreddin Hosseini et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling
Thiecla Katiane Osvaldt Rosales et al.
FOOD HYDROCOLLOIDS (2021)
Anthocyanins: Factors Affecting Their Stability and Degradation
Bianca Enaru et al.
ANTIOXIDANTS (2021)
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins
Chen Tan et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum
Lei Zhao et al.
FOOD CHEMISTRY (2021)
Bioavailability, Absorption, and Metabolism of Pelargonidin-Based Anthocyanins Using Sprague-Dawley Rats and Caco-2 Cell Monolayers
Yang Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Dietary supplementation of encapsulated anthocyanin loaded-chitosan nanoparticles attenuates hyperlipidemic aberrations in male Wistar rats
P. R. Sreerekha et al.
CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS (2021)
Pharmacokinetic and excretion study of Aronia melanocarpa anthocyanins bound to amylopectin nanoparticles and their main metabolites using high-performance liquid chromatography-tandem mass spectrometry
Yuqi Tong et al.
FOOD & FUNCTION (2021)
Anthocyanins: From plant pigments to health benefits at mitochondrial level
Vidmantas Bendokas et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners
Kubra Ertan et al.
FOOD CHEMISTRY (2020)
Stabilization of black rice anthocyanins by self-assembled silk fibroin nanofibrils: Morphology, spectroscopy and thermal protection
Zhen Ma et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Anthocyanin-Loaded Liposomes Prepared by the pH-Gradient Loading Method to Enhance the Anthocyanin Stability, Antioxidation Effect and Skin Permeability
Changjoo Lee et al.
MACROMOLECULAR RESEARCH (2020)
Freeze-drying of black chokeberry pomace extract-loaded double emulsions to obtain dispersible powders
Viktorija Eisinaite et al.
JOURNAL OF FOOD SCIENCE (2020)
Preparation and evaluation of an encapsulated anthocyanin complex for enhancing the stability of anthocyanin
Ji-Li Fang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion
Cristina Vergara et al.
MOLECULES (2020)
Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems
Sarah L. Perry et al.
MOLECULES (2020)
Dark sweet cherry (Prunus avium) phenolics enriched in anthocyanins exhibit enhanced activity against the most aggressive breast cancer subtypes without toxicity to normal breast cells
Nara N. Lage et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability
Merve Eda Eker et al.
FOODS (2020)
Antioxidant activity and absorption of cyanidin-3-O-glucoside liposomes in GES-1 cells in vitro
Zhao Quan et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2020)
Stability and structural characteristics of amylopectin nanoparticle-binding anthocyanins in Aronia melanocarpa
Yuqi Tong et al.
FOOD CHEMISTRY (2020)
S2P peptide-conjugated PLGA-Maleimide-PEG nanoparticles containing Imatinib for targeting drug delivery to atherosclerotic plaques
Mehdi Esfandyari-Manesh et al.
DARU-JOURNAL OF PHARMACEUTICAL SCIENCES (2020)
Liposomes for Antibiotic Encapsulation and Delivery
Azucena Gonzalez Gomez et al.
ACS INFECTIOUS DISEASES (2020)
Bioavailability Based on the Gut Microbiota: a New Perspective
Feng Zhang et al.
MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS (2020)
State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health
Noelia Tena et al.
ANTIOXIDANTS (2020)
Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes
Wei Quan et al.
FOOD CHEMISTRY (2020)
Fabrication of caseins nanoparticles to improve the stability of cyanidin 3-O-glucoside
Yongzhong Ouyang et al.
FOOD CHEMISTRY (2020)
Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams
Berit Karoline Martinsen et al.
FOOD CHEMISTRY (2020)
Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications
Tian Jiang et al.
FOOD RESEARCH INTERNATIONAL (2020)
Carbohydrate and protein based biopolymeric nanoparticles: Current status and biotechnological applications
Madan L. Verma et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
In vitro study of bioaccessibility, antioxidant, and α-glucosidase inhibitory effect of pelargonidin-3-O-glucoside after interacting with beta-lactoglobulin and chitosan/pectin
Vemana Gowd et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds
Mehdi Mohammadian et al.
FOOD SCIENCE AND HUMAN WELLNESS (2020)
A simple aptamer-based colorimetric assay for rapid detection of C-reactive protein using gold nanoparticles
Maria Antonio et al.
TALANTA (2020)
Role of the Encapsulation in Bioavailability of Phenolic Compounds
Josipa Grgic et al.
ANTIOXIDANTS (2020)
Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study
Xue Zhao et al.
FOOD HYDROCOLLOIDS (2020)
Nanoencapsulation of anthocyanins-loaded β-lactoglobulin nanoparticles: Characterization, stability, and bioavailability in vitro
Mahmoud Salah et al.
FOOD RESEARCH INTERNATIONAL (2020)
Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains
Delia B. Rodriguez-Amaya
FOOD RESEARCH INTERNATIONAL (2019)
Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine
Helder Oliveira et al.
FOOD CHEMISTRY (2019)
Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins: Preparation, stability and bioavailability in vitro
Jiao Ge et al.
FOOD RESEARCH INTERNATIONAL (2019)
Anthocyanins and metabolites resolve TNF-α-mediated production of E-selectin and adhesion of monocytes to endothelial cells
Cristian Del Bo et al.
CHEMICO-BIOLOGICAL INTERACTIONS (2019)
Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils
Mehdi Mohammadian et al.
FOOD HYDROCOLLOIDS (2019)
Anthocyanins: From Sources and Bioavailability to Cardiovascular-Health Benefits and Molecular Mechanisms of Action
Irena Krga et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts
Daniela Klisurova et al.
FOOD CHEMISTRY (2019)
Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions
Jessica Righi da Rosa et al.
FOOD HYDROCOLLOIDS (2019)
Nanocrystallization of Anthocyanin Extract from Red-Fleshed Apple ′QN-5′ Improved Its Antioxidant Effect through Enhanced Stability and Activity under Stressful Conditions
Xiang Zhang et al.
MOLECULES (2019)
Nanoemulsion and Nanoliposome Based Strategies for Improving Anthocyanin Stability and Bioavailability
Bing-Huei Chen et al.
NUTRIENTS (2019)
Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices
Tugba Oksuz et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
A novel niosome formulation for encapsulation of anthocyanins and modelling intestinal transport
Melike Fidan-Yardimci et al.
FOOD CHEMISTRY (2019)
Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis
Yuxi Lang et al.
FOOD RESEARCH INTERNATIONAL (2019)
New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (Oryza sativa L.)
Iuliana Aprodu et al.
MOLECULES (2019)
Anti-Inflammatory Effect of Cherry Extract Loaded in Polymeric Nanoparticles: Relevance of Particle Internalization in Endothelial Cells
Denise Beconcini et al.
PHARMACEUTICS (2019)
Co-ingestion of red cabbage with cherry tomato enhances digestive bioaccessibility of anthocyanins but decreases carotenoid bioaccessibility after simulated in vitro gastro-intestinal digestion
Minh Anh Thu Phan et al.
FOOD CHEMISTRY (2019)
Cyanidin-3-o-glucoside liposome: Preparation via a green method and antioxidant activity in GES-1 cells
Tisong Liang et al.
FOOD RESEARCH INTERNATIONAL (2019)
Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism
Yuxi Lang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
The effects of acute wild blueberry supplementation on the cognition of 7-10-year-old schoolchildren
Katie L. Barfoot et al.
EUROPEAN JOURNAL OF NUTRITION (2019)
Black rice anthocyanins embedded in self-assembled chitosan/chondroitin sulfate nanoparticles enhance apoptosis in HCT-116 cells
Tisong Liang et al.
FOOD CHEMISTRY (2019)
Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins
Chenjing Xie et al.
FOOD HYDROCOLLOIDS (2019)
Preparation and pH Controlled Release of Fe3O4/Anthocyanin Magnetic Biocomposites
Xizhi Jiang et al.
POLYMERS (2019)
Insights into interaction of chlorophylls with sodium caseinate in aqueous nanometre-scale dispersion: color stability, spectroscopic, electrostatic, and morphological properties
Siyu He et al.
RSC ADVANCES (2019)
Anthocyanin stabilization by chitosan-chondroitin sulfate polyelectrolyte complexation integrating catechin co-pigmentation
Chen Tan et al.
CARBOHYDRATE POLYMERS (2018)
Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract
Graziela Bragueto Escher et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
Cyanidin ameliorates endotoxin-induced myocardial toxicity by modulating inflammation and oxidative stress through mitochondria and other factors
Fang Li et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility
Beyza Sukran Isik et al.
FOOD CHEMISTRY (2018)
Encapsulation of anthocyanins from bilberries - Effects on bioavailability and intestinal accessibility in humans
Dolores Mueller et al.
FOOD CHEMISTRY (2018)
Encapsulation of copigmented anthocyanins within polysaccharide microcapsules built upon removable CaCO3 templates
Chen Tan et al.
FOOD HYDROCOLLOIDS (2018)
Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins
Rezvan Shaddel et al.
FOOD HYDROCOLLOIDS (2018)
Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan
Jiao Ge et al.
FOOD HYDROCOLLOIDS (2018)
Development and characterization of chitosan/gelatin electrosprayed microparticles as food grade delivery vehicles for anthocyanin extracts
Elif Atay et al.
FOOD HYDROCOLLOIDS (2018)
Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments
Talita A. Comunian et al.
FOOD RESEARCH INTERNATIONAL (2018)
Physical and chemical stability of anthocyanin-rich black carrot extract loaded liposomes during storage
Burcu Guldiken et al.
FOOD RESEARCH INTERNATIONAL (2018)
Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation
Rezvan Shaddel et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels
Franco Van de Velde et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)
Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters
Mohammad Rezaul Islam Shishir et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
The effects of anthocyanins on body weight and expression of adipocyte's hormones: Leptin and adiponectin
Lada Tucakovic et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Multifunctional Theranostic Nanoparticles Derived from Fruit-Extracted Anthocyanins with Dynamic Disassembly and Elimination Abilities
Caina Xu et al.
ACS NANO (2018)
The Effect of Sodium Carboxymethylcellulose on the Stability and Bioaccessibility of Anthocyanin Water-in-Oil-in-Water Emulsions
J. Teixe-Roig et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Anthocyanins isolated from blueberry ameliorates CCl4 induced liver fibrosis by modulation of oxidative stress, inflammation and stellate cell activation in mice
Jianchao Sun et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
Long-Term Supplementation of Black Elderberries Promotes Hyperlipidemia, but Reduces Liver Inflammation and Improves HDL Function and Atherosclerotic Plaque Stability in Apolipoprotein E-Knockout Mice
Courtney L. Millar et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2018)
Authentic tart cherry juice reduces markers of inflammation in overweight and obese subjects: a randomized, crossover pilot study
Keith R. Martin et al.
FOOD & FUNCTION (2018)
Anthocyanin Tissue Bioavailability in Animals: Possible Implications for Human Health. A Systematic Review
Berner Andree Sandoval-Ramirez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Encapsulation systems for lutein: A review
Benjamin M. Steiner et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Bioavailability Study of Maqui Berry Extract in Healthy Subjects
Christiane Schoen et al.
NUTRIENTS (2018)
Polyphenol-rich extract from grape and blueberry attenuates cognitive decline and improves neuronal function in aged mice
Julien Bensalem et al.
JOURNAL OF NUTRITIONAL SCIENCE (2018)
Efficacy of an Anthocyanin and Prebiotic Blend on Intestinal Environment in Obese Male and Female Subjects
Shelly N. Hester et al.
JOURNAL OF NUTRITION AND METABOLISM (2018)
Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications
Regina Cortez et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Stabilization of Black Soybean Anthocyanin by Chitosan Nanoencapsulation and Copigmentation
Aera Ko et al.
JOURNAL OF FOOD BIOCHEMISTRY (2017)
Microencapsulation of Anthocyanins from Grape Skins by Whey Protein Isolates and Different Polymers
Nicoleta Stanciuc et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Human intervention study to investigate the intestinal accessibility and bioavailability of anthocyanins from bilberries
Dolores Mueller et al.
FOOD CHEMISTRY (2017)
Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage
Bo He et al.
FOOD CHEMISTRY (2017)
Stability-increasing effects of anthocyanin glycosyl acylation
Chang-Ling Zhao et al.
FOOD CHEMISTRY (2017)
The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability
Bing-Jun Qian et al.
FOOD CHEMISTRY (2017)
Microencapsulation of sacha inchi oil using emulsion-based delivery systems
Juarez Vicente et al.
FOOD RESEARCH INTERNATIONAL (2017)
Characterisation of nanofibrils from soy protein and their potential applications for food thickener and building blocks of microcapsules
Warji et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables
Krystian Marszalek et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
Encapsulation of Bioactive Compound in Electrospun Fibers and Its Potential Application
Peng Wen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
A bottom-up approach for encapsulation of sour cherries anthocyanins by using β-lactoglobulin as matrices
Ana-Maria Oancea et al.
JOURNAL OF FOOD ENGINEERING (2017)
The Effect of Anthocyanin-Rich Purple Vegetable Diets on Metabolic Syndrome in Obese Zucker Rats
Hala M. Ayoub et al.
JOURNAL OF MEDICINAL FOOD (2017)
Optimization of Conditions for Cyanidin-3-O-Glucoside (C3G) Nanoliposome Production by Response Surface Methodology and Cellular Uptake Studies in Caco-2 Cells
Tisong Liang et al.
MOLECULES (2017)
Enhanced neuroprotection of anthocyanin-loaded PEG-gold nanoparticles against Aβ1-42-induced neuroinflammation and neurodegeneration via the NF-KB /JNK/GSK3β signaling pathway
Min Ju Kim et al.
NANOMEDICINE-NANOTECHNOLOGY BIOLOGY AND MEDICINE (2017)
Amyloid fibril systems reduce, stabilize and deliver bioavailable nanosized iron
Yi Shen et al.
NATURE NANOTECHNOLOGY (2017)
A Chilean Berry Concentrate Protects against Postprandial Oxidative Stress and Increases Plasma Antioxidant Activity in Healthy Humans
Ines Urquiaga et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2017)
Effect of Red Orange Juice Consumption on Body Composition and Nutritional Status in Overweight/Obese Female: A Pilot Study
E. Azzini et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2017)
Encapsulation of anthocyanin in liposomes using supercritical carbon dioxide: Effects of anthocyanin and sterol concentrations
Lisha Zhao et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid
Burcu Guldiken et al.
FOOD & FUNCTION (2017)
Comparison of anticancer activity and antioxidant activity between cyanidin-3-O-glucoside liposomes and cyanidin-3-O-glucoside in Caco-2 cells in vitro
Tisong Liang et al.
RSC ADVANCES (2017)
Formulation and Characterization of Anthocyanins-Loaded Nanoparticles
Danay Dupeyron et al.
CURRENT DRUG DELIVERY (2017)
Anthocyanins encapsulated by PLGA@PEG nanoparticles potentially improved its free radical scavenging capabilities via p38/JNK pathway against Aβ1-42-induced oxidative stress
Faiz Ul Amin et al.
JOURNAL OF NANOBIOTECHNOLOGY (2017)
Anthocyanins-loaded Eudragit® L100 nanoparticles: in vitro cytotoxic and genotoxic analysis
T. B. de Queiroz et al.
GENETICS AND MOLECULAR RESEARCH (2017)
The effect of anthocyanin supplementation in modulating platelet function in sedentary population: a randomised, double-blind, placebo-controlled, cross-over trial
Kiara Thompson et al.
BRITISH JOURNAL OF NUTRITION (2017)
Comparison of Blueberry (Vaccinium spp.) and Vitamin C via Antioxidative and Epigenetic Effects in Human
Minju Kim et al.
JOURNAL OF CANCER PREVENTION (2017)
Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application
N. P. Aditya et al.
BIOTECHNOLOGY ADVANCES (2017)
Synthesis of silica-PAMAM dendrimer nanoparticles as promising carriers in Neuro blastoma cells
Ozlem Yesil-Celiktas et al.
ANALYTICAL BIOCHEMISTRY (2017)
Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review
Basharat Yousuf et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Ocular delivery of cyanidin-3-glycoside in liposomes and its prevention of selenite-induced oxidative stress
Jing Zhang et al.
DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY (2016)
Cognitive effects following acute wild blueberry supplementation in 7-to 10-year-old children
Adrian R. Whyte et al.
EUROPEAN JOURNAL OF NUTRITION (2016)
Cranberry intervention in patients with prostate cancer prior to radical prostatectomy. Clinical, pathological and laboratory findings
Vladimir Student et al.
BIOMEDICAL PAPERS-OLOMOUC (2016)
Stabilizing and Modulating Color by Copigmentation: Insights from Review Theory and Experiment
Patrick Trouillas et al.
CHEMICAL REVIEWS (2016)
Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies
Mine Gultekin-Ozguven et al.
FOOD CHEMISTRY (2016)
The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma
Wieslaw Wiczkowski et al.
FOOD CHEMISTRY (2016)
Preservation of anthocyanins in solid lipid nanoparticles: Optimization of a microemulsion dilution method using the Placket-Burman and Box-Behnken designs
Raheleh Ravanfar et al.
FOOD CHEMISTRY (2016)
Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition
Cheryl Chung et al.
FOOD CHEMISTRY (2016)
The Modulatory Effect of Anthocyanins from Purple Sweet Potato on Human Intestinal Microbiota in Vitro
Xin Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Reactive oxygen species responsive drug releasing nanoparticle based on chondroitin sulfate-anthocyanin nanocomplex for efficient tumor therapy
Dooyong Jeong et al.
JOURNAL OF CONTROLLED RELEASE (2016)
Facile synthesis of the lipid bilayer coated mesoporous silica nanocomposites and their application in drug delivery
Ning Han et al.
MICROPOROUS AND MESOPOROUS MATERIALS (2016)
A dose-response evaluation of freeze-dried strawberries independent of fiber content on metabolic indices in abdominally obese individuals with insulin resistance in a randomized, single-blinded, diet-controlled crossover trial
Eunyoung Park et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2016)
Encapsulation of phenolic compounds present in plants using protein matrices
Zhanghu Jia et al.
FOOD BIOSCIENCE (2016)
Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems
David Julian McClements
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2015)
Beneficial Regulation of Metabolic Profiles by Black Raspberries in Human Colorectal Cancer Patients
Pan Pan et al.
CANCER PREVENTION RESEARCH (2015)
Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties
Izlia J. Arroyo-Maya et al.
FOOD RESEARCH INTERNATIONAL (2015)
Anthocyanin Absorption and Metabolism by Human Intestinal Caco-2 Cells-A Review
Senem Kamiloglu et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)
Lycopene Dietary Intervention A Pilot Study in Patients With Heart Failure
Martha J. Biddle et al.
JOURNAL OF CARDIOVASCULAR NURSING (2015)
Encapsulation of elderberry extract into phospholipid nanoparticles
Anna Bryla et al.
JOURNAL OF FOOD ENGINEERING (2015)
A Randomized Clinical Trial Evaluating the Efficacy of an Anthocyanin- Maqui Berry Extract (Delphinol®) on Oxidative Stress Biomarkers
Sergio Davinelli et al.
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2015)
Anticancer activities of anthocyanin extract from genotyped Solanum tuberosum L. Vitelotte
Paola Bontempo et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
In vitro evaluation of the effects of protein-polyphenol-polysaccharide interactions on (+)-catechin and cyanidin-3-glucoside bioaccessibility
Ana Oliveira et al.
FOOD & FUNCTION (2015)
Advances and Challenges of Liposome Assisted Drug Delivery
Lisa Sercombe et al.
FRONTIERS IN PHARMACOLOGY (2015)
The pharmacokinetics of anthocyanins and their metabolites in humans
R. M. de Ferrars et al.
BRITISH JOURNAL OF PHARMACOLOGY (2014)
Bioavailability of anthocyanins
Jim Fang
DRUG METABOLISM REVIEWS (2014)
Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models
Lutfiye Ekici et al.
FOOD ANALYTICAL METHODS (2014)
Effects of a high fat meal matrix and protein complexation on the bioaccessibility of blueberry anthocyanins using the TNO gastrointestinal model (TIM-1)
David M. Ribnicky et al.
FOOD CHEMISTRY (2014)
Soy proteins: A review on composition, aggregation and emulsification
K. Nishinari et al.
FOOD HYDROCOLLOIDS (2014)
Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model
Hafizenur Sengul et al.
FOOD RESEARCH INTERNATIONAL (2014)
Encapsulation of anthocyanin molecules within a ferritin nanocage increases their stability and cell uptake efficiency
Tuo Zhang et al.
FOOD RESEARCH INTERNATIONAL (2014)
Flavonoid C-glycosides from pigeon pea leaves as color and anthocyanin stabilizing agent in blueberry juice
You-Zhi Pan et al.
INDUSTRIAL CROPS AND PRODUCTS (2014)
Nontoxic impact of PEG-coated gold nanospheres on functional pulmonary surfactant-secreting alveolar type II cells
Virginia Bouzas et al.
NANOTOXICOLOGY (2014)
Nanodelivery of Bioactive Components for Food Applications: Types of Delivery Systems, Properties, and Their Effect on ADME Profiles and Toxicity of Nanoparticles
T. Borel et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 5 (2014)
Progress involving new techniques for liposome preparation
Zhenjun Huang et al.
ASIAN JOURNAL OF PHARMACEUTICAL SCIENCES (2014)
Electrospun soy protein isolate-based fiber fortified with anthocyanin-rich red raspberry (Rubus strigosus) extracts
Sunan Wang et al.
FOOD RESEARCH INTERNATIONAL (2013)
An anthocyanin-rich extract from Kamchatka honeysuckle increases enzymatic activity within the gut and ameliorates abnormal lipid and glucose metabolism in rats
Adam Jurgonski et al.
NUTRITION (2013)
In Vitro and in Vivo Antibacterial Activities of Cyanidinum Chloride-loaded Liposomes against a Resistant Strain of Pseudomonas aeruginosa
Amir Gharib et al.
PLANTA MEDICA (2013)
Inhibitory effect of liposome-encapsulated anthocyanin on melanogenesis in human melanocytes
Jin-Ming Hwang et al.
PHARMACEUTICAL BIOLOGY (2013)
Metabolism of Anthocyanins by Human Gut Microflora and Their Influence on Gut Bacterial Growth
Maria Hidalgo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Anthocyanin-rich Acai (Euterpe oleracea Mart.) Fruit Pulp Fractions Attenuate Inflammatory Stress Signaling in Mouse Brain BV-2 Microglial Cells
Shibu M. Poulose et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Food Matrix Affecting Anthocyanin Bioavailability: Review
M. Yang et al.
CURRENT MEDICINAL CHEMISTRY (2011)
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
Taco Nicolai et al.
FOOD HYDROCOLLOIDS (2011)
Non-thermal stabilization mechanisms of anthocyanins in model and food systems-An overview
Rodrigo N. Cavalcanti et al.
FOOD RESEARCH INTERNATIONAL (2011)
Anthocyanin-rich black currant (Ribes nigrum L.) extract affords chemoprevention against diethylnitrosamine-induced hepatocellular carcinogenesis in rats
Anupam Bishayee et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2011)
Chemical stability of acai fruit (Euterpe oleracea Mart.) anthocyanins as influenced by naturally occurring and externally added polyphenolic cofactors in model systems
Lisbeth A. Pacheco-Palencia et al.
FOOD CHEMISTRY (2010)
Bioavailability of Anthocyanins and Ellagitannins Following Consumption of Raspberries by Healthy Humans and Subjects with an Ileostomy
Rocio Gonzalez-Barrio et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
Ankit Patras et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Encapsulation of polyphenols - a review
Zhongxiang Fang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Anthocyanins: Natural Colorants with Health-Promoting Properties
Jian He et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1 (2010)
Chemical studies of anthocyanins: A review
Araceli Castaneda-Ovando et al.
FOOD CHEMISTRY (2009)
High-yield anthocyanin biosynthesis in engineered Escherichia coli
Yajun Yan et al.
BIOTECHNOLOGY AND BIOENGINEERING (2008)
From σ- to π-electrophilic Lewis acids.: Application to selective organic transformations
Yoshinori Yamamoto
JOURNAL OF ORGANIC CHEMISTRY (2007)
The bioavailability and absorption of anthocyanins: Towards a better understanding
Tony K. McGhie et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Effects of temperature, solid content and pH on the stability of black carrot anthocyanins
Aysegul Kirca et al.
FOOD CHEMISTRY (2007)
Anthocyanins: Structural characteristics that result in unique metabolic patterns and biological activities
Ronald L. Prior et al.
FREE RADICAL RESEARCH (2006)
Stability and biotransformation of various dietary anthocyanins in vitro
J Fleschhut et al.
EUROPEAN JOURNAL OF NUTRITION (2006)
Liposomal nanocapsules in food science and agriculture
TM Taylor et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)
Bioavailability and biokinetics of anthocyanins from red grape juice and red wine
R Bitsch et al.
JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY (2004)
The type of sugar moiety is a major determinant of the small intestinal uptake and subsequent biliary excretion of dietary quercetin glycosides
ICW Arts et al.
BRITISH JOURNAL OF NUTRITION (2004)
Absorption and excretion of black currant anthocyanins in humans and Watanabe heritable hyperlipidemic rabbits
ILF Nielsen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Analysis and biological activities of anthocyanins
JM Kong et al.
PHYTOCHEMISTRY (2003)
Color and antioxidant properties of cyanidin-based anthocyanin pigments
FC Stintzing et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
The metabolic fate of dietary polyphenols in humans
AR Rechner et al.
FREE RADICAL BIOLOGY AND MEDICINE (2002)
Catecholase and cresolase activities and phenolic content in mango (Mangifera indica L.) at panicle initiation
RR Sharma et al.
SCIENTIA HORTICULTURAE (2001)
Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra and intermolecular copigmentation
C Malien-Aubert et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Dietary flavonoid and isoflavone glycosides are hydrolysed by the lactase site of lactase phlorizin hydrolase
AJ Day et al.
FEBS LETTERS (2000)
Share Paper
