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Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications

MOLECULES (2023)

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Review Food Science & Technology

Targets and mechanisms of dietary anthocyanins to combat hyperglycemia and hyperuricemia: a comprehensive review

Yang Yang et al.

Summary: Hyperglycemia and hyperuricemia are metabolic disorders associated with excessive metabolites in the blood and are considered high-risk factors for the development of chronic diseases. Anthocyanins, with their low side effects, have emerged as promising alternatives for managing hyperglycemia and hyperuricemia. This review explores the specific targets, structure-activity relationship, and underlying mechanisms of anthocyanins from berry fruits, cherries, and purple sweet potato in managing these conditions, as well as their potential role in clinical trials.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Review Chemistry, Physical

Stability and release mechanisms of double emulsions loaded with bioactive compounds; a critical review

Fatemeh Heidari et al.

Summary: Double emulsions, dispersion systems where liquid droplets of one dispersed liquid are further dispersed in another liquid, are widely used in the food and pharmaceutical industries for co-encapsulation of hydrophilic and hydrophobic compounds. However, their stability and release mechanisms pose challenges, and studying factors affecting stability and release can help optimize their formulation for different industries.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2022)

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Review Chemistry, Applied

A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors

Dongbao Cai et al.

Summary: Anthocyanins, pigments abundant in fruits and vegetables, are commonly used in foods for their attractive color and health benefits. However, their instability during food processing can lead to degradation and color fading. Strategies such as modification of structures and encapsulation have been shown to enhance stability, despite challenges such as hazards and technical limitations. Integrated strategies are needed to promote further application of anthocyanins in the food industry.

FOOD CHEMISTRY (2022)

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Article Biochemistry & Molecular Biology

Studying the effect of different drying methods on phenolic content, antioxidant activity, color and antimicrobial activity in Assam tea (Camellia assamica)

Abhijit Das et al.

Summary: This study investigates the effects of freeze drying, vacuum drying, sun drying, and hot air oven/tray drying on the antioxidant activity, antimicrobial activity, and color of Camellia assamica. Experimental results show that freeze drying preserves higher levels of polyphenol content and flavonoid content in tea compared to other drying methods. Freeze dried samples also exhibit lighter color and stronger antimicrobial effects against Escherichia coli.

JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY (2022)

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Article Agriculture, Multidisciplinary

Improving norbixin dispersibility and stability by liposomal encapsulation using the pH-driven method

Hang Liu et al.

Summary: Norbixin, a carotenoid extracted from annatto seeds, is widely used as a natural pigment in various products. By using a pH-driven method to load norbixin into liposomes, its water dispersibility and chemical stability under acidic conditions were successfully increased, expanding its potential applications in functional foods and other products.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

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Article Food Science & Technology

Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry

Susmita Ghosh et al.

Summary: Color plays a crucial role in the acceptability and quality of foods, with plant pigments showing potential to substitute synthetic colorants. Encapsulation is an excellent process to enhance the bioavailability and stability of plant pigments, but remains a challenge in the food industry.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Biochemistry & Molecular Biology

Experimental Design and Optimization of Recovering Bioactive Compounds from Chlorella vulgaris through Conventional Extraction

Ioulia Georgiopoulou et al.

Summary: The study focused on the extraction and optimization of bioactive compounds from microalgae Chlorella vulgaris, resulting in optimal conditions of temperature, duration, and solvent-to-biomass ratio for a successful extraction process. The experimental data and predicted results were found to be comparable, validating the reliability of the regression models for future predictions.

MOLECULES (2022)

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Review Food Science & Technology

Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability-A review

Ilaria Benucci et al.

Summary: This review provides a brief overview of the recent advances in pigment recovery from vegetable food waste, highlighting the enzyme-assisted extraction as a depth feature technique and discussing the stability issue of natural colorants.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)

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Article Chemistry, Applied

Effects of ultrasound, heat, ascorbic acid and CaCl2 treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period

Ying Lyu et al.

Summary: This study investigated the effects of thermal/non-thermal pre-treatments and storage temperatures on the color and flavor of freeze-dried carrots during 120-day storage. Results showed that a combination treatment of ultrasound and ascorbic acid-CaCl2 solution effectively improved the quality of FDC, indicating that carrots pre-treated with UAA-CaCl2 and preserved at 25 degrees Celsius facilitated the storage of FDC.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Chlorophyll encapsulation by complex coacervation and vibration nozzle technology: Characterization and stability study

Israel Emiezi Agarry et al.

Summary: Soy protein isolate (SPI) and chitosan were used as carriers to encapsulate chlorophyll. The optimized encapsulation process resulted in chlorophyll-loaded nanoparticles with acceptable properties, such as green color, high encapsulation efficiency, and good dispersibility. The study also confirmed significant interaction between chlorophyll molecules and carriers, and demonstrated the stability of chlorophyll in the nanoparticles under specific conditions.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

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Review Agriculture, Multidisciplinary

Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge

Claudia Novais et al.

Summary: The urgency of feeding the growing world population and the increasing consumers' awareness have driven the evolution of food production systems and processes. Although progress has been made on food additives, controversy still exists, motivating research on safer and healthier additives. Limitations in stability, sustainability, and cost-effectiveness justify the need for innovative solutions.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Characterizing and Developing the Antioxidant and Antimicrobial Properties of the Nano-Encapsulated Bioactive Compounds of Spirulina platensis in Liposome

Mahin Rigi et al.

Summary: This study aimed to prepare a nanoliposomal system incorporating bioactive compounds extracted from Spirulina platensis, coated with chitosan, for the delivery of natural antioxidant and antimicrobial compounds in food. The results showed that encapsulation significantly enhanced the antioxidant and antibacterial activities compared to the free extract.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2022)

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Review Engineering, Chemical

A review on the encapsulation of bioactive components using spray-drying and freeze-drying techniques

Sengodan Kandasamy et al.

Summary: This paper reviews the two important methods of encapsulation of bioactive components and the novelties in these techniques. Spray-drying and freeze-drying techniques are commonly used for encapsulation in the food and pharmaceutical industries. The optimization of process conditions is essential for effective encapsulation.

JOURNAL OF FOOD PROCESS ENGINEERING (2022)

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Article Food Science & Technology

Optimization of spray drying for Chlorella vulgaris by using RSM methodology and maltodextrin

Nevzat Konar et al.

Summary: In this research, Chlorella vulgaris biomass was encapsulated using spray drying and response surface optimization methods. The effects of spray dryer inlet temperature and the ratio of algal biomass to maltodextrin were investigated. The content of total carotenoid, chlorophyll-a, and moisture were significantly modeled.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

The quality of natural pigment isolated from Canistel fruits (Pouteria campechiana (Kunth) Baehni.) grown in Vietnam as affected by extraction solvents, pH and cooking temperatures

Do Bao Tam Huynh et al.

Summary: Canistel fruits are rich in carotenoids that can be used as natural colorants in food processing. The choice of extraction solvents and ratios of solvent to sample significantly affect the pigment yields. The ratio 15:1 and 30:1 were selected for further analysis, with the former showing higher total carotenoid content and antioxidant capacity. The retention of carotenoid and phenolic content is highest at neutral pH and temperatures between 60 and 80 degrees Celsius.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Review Food Science & Technology

Encapsulation of bioactive compounds by extrusion technologies: a review

Oluwaseun P. Bamidele et al.

Summary: This review explores the encapsulation of bioactive compounds using extrusion technologies, which help to overcome limitations such as bitter taste and limited shelf life. Technologies like hot-melt extrusion and co-extrusion increase the number of encapsulated compounds and reduce particle size for wider applications in the food industry. Extrusion technology also aids in enhancing shelf life and controlled release of bioactive compounds.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Chemistry, Applied

Development of new bilberry (Vaccinium myrtillus L.) based snacks: Nutritional, chemical and bioactive features

Tania C. S. P. Pires et al.

Summary: In this study, the nutritional properties and chemical composition of three bilberry fruit-based snacks supplemented with edible petals and fruits were analyzed. The results showed that the supplementation with apple and goji fruits provided higher content in phenolic acids and anthocyanins, resulting in higher antioxidant and antibacterial activities. These findings may contribute to the development of novel sustainable and healthier snacks for the food industry.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)

Shirley L. Sampaio et al.

Summary: This study provides a detailed analysis of non-anthocyanin and anthocyanin phenolic compounds in potato peels from ten colored potato varieties, as well as a comprehensive evaluation of their antioxidant, cytotoxic, and anti-inflammatory potentials. The findings indicate that caffeic acid and caffeoylquinic acid were the most abundant non-anthocyanin phenolics in all samples, along with the presence of O-glycosylated flavonol derivatives and polyamine derivatives. Additionally, acylated anthocyanins were identified in red and purple varieties, with pelargonidin, peonidin, and malvidin being the most prominent aglycones detected. All samples demonstrated antioxidant and antitumor activities, with no observed toxicity, while the Rosemary variety exhibited the highest antioxidant and antitumor effects and was the only sample to show anti-inflammatory activity. These results have significant implications for the food industry in terms of utilizing potato peel as a natural ingredient in novel food and pharmaceutical formulations.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying

Priscilla M. Lima et al.

Summary: This study successfully extracted carotenoids from pumpkin peels and produced valuable powders through mixing, emulsification, and spray drying. Among different samples, UTHP 1:3 particles showed the lowest degradation of carotenoids during storage, with a retention index of 79%. Overall, homogenization and spray drying techniques were proven to be effective in preserving carotenoids for potential use as natural dyes in food, pharmaceuticals, and cosmetics.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Chemistry, Physical

Purification of anthocyanins from grape pomace by centrifugal partition chromatography

Alvaro Silva Lima et al.

Summary: This work aimed to integrate the extraction and purification of anthocyanins from grape pomace using ATPS and scaled-up CPC, with protic ionic liquids as the common solvent. Different operational conditions led to varied purification factors, with ATPS and CPC achieving significant purification of anthocyanins. The choice of optimal operational conditions depends on the specific application of anthocyanins.

JOURNAL OF MOLECULAR LIQUIDS (2021)

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Review Chemistry, Applied

Valorization of natural colors as health-promoting bioactive compounds: Phytochemical profile, extraction techniques, and pharmacological perspectives

Mehnaza Manzoor et al.

Summary: Color plays a significant role in consumers' perception of food. The scientific community is increasingly focused on natural colorants as replacements for synthetic toxic ones. Green extraction techniques are being used to intensify processes and extract stable bioactive pigments. This article reviews the current literature on natural colorants and their applications in nutraceutical and pharmaceutical products.

FOOD CHEMISTRY (2021)

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Article Engineering, Chemical

Electrically assisted ionic gelling encapsulation of enzymatically extracted zinc-chlorophyll derivatives from stinging nettle (Urtica urens L.)

Idil Tekin et al.

Summary: This study evaluates the effect of four different encapsulation techniques on Zn-chlorophyll derivatives. The capsules prepared by the electrical method provided the highest protection of chlorophyll during storage. However, the addition of chitosan to the capsules, regardless of the encapsulation method, led to an increase in chlorophyll decay.

JOURNAL OF FOOD PROCESS ENGINEERING (2021)

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Review Biochemistry & Molecular Biology

Anthocyanins: Factors Affecting Their Stability and Degradation

Bianca Enaru et al.

Summary: Anthocyanins are natural pigments with important functions in nature, as well as potential health benefits such as antioxidant, anticancer, anti-inflammatory and antimicrobial properties. However, their low stability is a major drawback, influenced by various factors such as pH, light, temperature, co-pigmentation, sulfites, ascorbic acid, oxygen and enzymes. Understanding the impact of these factors on anthocyanin stability is crucial to maximize their health benefits and minimize negative effects.

ANTIOXIDANTS (2021)

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Article Engineering, Mechanical

Drying of turkey berry in a fluidized bed dryer with mild steel, copper and aluminum inert materials: kinetics and quality determination

R. Barathiraja et al.

Summary: The study revealed that the use of aluminum inert materials in a fluidized bed dryer can enhance the drying rate and maintain the quality of turkey berries. The surface roughness and mass ratio of the inert materials have an impact on the drying efficiency.

JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY (2021)

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Article Engineering, Chemical

Fluidized bed drying of blackberry wastes: Drying kinetics, particle characterization and nutritional value of the obtained granular solids

Agustina Sozzi et al.

Summary: Particulate systems for functional ingredient development were obtained by fluidized bed drying of blackberry wastes. The optimal operating condition was at 60 degrees Celsius, which produced particles with good flowability and high dietary fiber and antioxidant content. The study found that the drying rate increased with temperature, leading to the production of granules with excellent properties.

POWDER TECHNOLOGY (2021)

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Article Plant Sciences

Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative

Erika N. Vega et al.

Summary: The importance of color in product acceptance and the growing awareness of health effects have led to a preference for natural additives in food. This study analyzed juices from Morus nigra L. and Rubus fruticosus L., developing stable and safe natural coloring formulations as alternatives to commonly used artificial colorants.

PLANTS-BASEL (2021)

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Article Plant Sciences

Preparation of Chlorophyll Nanoemulsion from Pomelo Leaves and Its Inhibition Effect on Melanoma Cells A375

Man-Hai Liu et al.

Summary: The study utilized HPLC-MS to determine chlorophylls in Pomelo leaves and successfully prepared a highly stable and antioxidant chlorophyll nanoemulsion, which exhibited significant growth inhibitory effects on melanoma cells A375.

PLANTS-BASEL (2021)

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Review Food Science & Technology

Microencapsulation: An overview on concepts, methods, properties and applications in foods

Nitamani Choudhury et al.

Summary: Microencapsulation is an advanced food processing technology that protects sensitive compounds and ensures their safe delivery by encapsulating them inside tiny spheres. It is extensively used in the food industry for enhancing the fortification and functional properties of food products. Different encapsulation methods and optimization of capsule properties play a key role in successful encapsulation and delivery of compounds.

FOOD FRONTIERS (2021)

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Takashi Maoka

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Zhenxia Zhang et al.

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Maria Jose Aliano-Gonzalez et al.

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LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Klara Haas et al.

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Article Chemistry, Applied

Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues

Lixia Zhang et al.

FOOD CHEMISTRY (2020)

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Review Chemistry, Medicinal

Astaxanthin and other Nutrients from Haematococcus pluvialis-Multifunctional Applications

Malwina Mularczyk et al.

MARINE DRUGS (2020)

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Article Chemistry, Applied

Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products

Emanueli Backes et al.

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Novel complex coacervates based on Zedo gum, cress seed gum and gelatin for loading of natural anthocyanins

Hamid Gharanjig et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Deep Eutectic Solvents and Nonconventional Technologies for Blueberry-Peel Extraction: Kinetics, Anthocyanin Stability, and Antiproliferative Activity

Giorgio Grillo et al.

ANTIOXIDANTS (2020)

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Recent advances in anthocyanin dyes extracted from plants for dye sensitized solar cell

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MATERIALS FOR RENEWABLE AND SUSTAINABLE ENERGY (2020)

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Meltem Turkyilmaz et al.

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Article Biochemistry & Molecular Biology

Gut microbiota modulation and anti-inflammatory properties of anthocyanins from the fruits of Lycium ruthenicum Murray in dextran sodium sulfate-induced colitis in mice

Yujia Peng et al.

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A new insight on elderberry anthocyanins bioactivity: Modulation of mitochondrial redox chain functionality and cell redox state

Dina Neves et al.

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Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions

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Extraction of total carotenoids from peach palm fruit (Bactris gasipaes) peel by means of ultrasound application and vegetable oil

Jader Martínez Girón et al.

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Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt

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Valorisation of mango peel: Proximate composition, supercritical fluid extraction of carotenoids, and application as an antioxidant additive for an edible oil

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Bilberry anthocyanin extract promotes intestinal barrier function and inhibits digestive enzyme activity by regulating the gut microbiota in aging rats

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Production and characterization of palm oil microcapsules obtained by complex coacervation in gelatin/gum Arabic

P. H. M. Marfil et al.

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Article Food Science & Technology

Optimization of enzyme aided extraction of anthocyanins from Prunus nepalensis L.

Tanya L. Swer et al.

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Article Food Science & Technology

Characterization of dried chokeberry fruit extract and its chronic effects on blood pressure and oxidative stress in spontaneously hypertensive rats

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Article Genetics & Heredity

Functional Anthocyanin-Rich Sausages Diminish Colorectal Cancer in an Animal Model and Reduce Pro-Inflammatory Bacteria in the Intestinal Microbiota

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Extraction of anthocyanins from haskap berry pulp using supercritical carbon dioxide: Influence of co-solvent composition and pretreatment

Guangling Jiao et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Biochemistry & Molecular Biology

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

Bio Sigui Bruno Bamba et al.

MOLECULES (2018)

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Article Horticulture

Antimicrobial activity of berries extracts of four Ribes species, their phenolic content and anthocyanin composition

Vidmantas Bendokas et al.

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Anthocyanin extraction from plant tissues: A review

S. Silva et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

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Review Food Science & Technology

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

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

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COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

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Article Engineering, Chemical

Quality of dried haskap berries (Lonicera caerulea L.) as affected by prior juice extraction, osmotic treatment, and drying conditions

Rabie Khattab et al.

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Review Chemistry, Applied

Comparison of food colour regulations in the EU and the US: a review of current provisions

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Gavriela Feketea et al.

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Microencapsulation of palm oil by complex coacervation for application in food systems

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Extraction of phenolic compounds and anthocyanins from jucara (Euterpe edulis Mart.) residues using pressurized liquids and supercritical fluids

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Increased dietary and circulating lycopene are associated with reduced prostate cancer risk: a systematic review and meta-analysis

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Lactucaxanthin - a potential anti- diabetic carotenoid from lettuce (Lactuca sativa) inhibits α-amylase and α-glucosidase activity in vitro and in diabetic rats

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Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents

Luiza Siede Kuck et al.

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Mulberry anthocyanin extract ameliorates insulin resistance by regulating PI3K/AKT pathway in HepG2 cells and db/db mice

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Study on the interaction of artificial and natural food colorants with human serum albumin: A computational point of view

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Temperature Dependency of Shelf and Thermal Stabilities of Anthocyanins from Corn Distillers' Dried Grains with Solubles in Different Ethanol Extracts and a Commercially Available Beverage

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One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans

Jose M. Alvarez-Suarez et al.

JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2014)

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Article Biochemistry & Molecular Biology

A New Solid Phase Extraction for the Determination of Anthocyanins in Grapes

Marta Ferreiro-Gonzalez et al.

MOLECULES (2014)

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Article Chemistry, Applied

Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes

Josiane K. Rutz et al.

CARBOHYDRATE POLYMERS (2013)

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Article Agronomy

Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract

David D. Kitts et al.

AGRICULTURE-BASEL (2013)

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Article Ophthalmology

Anthocyanins from the seed coat of black soybean reduce retinal degeneration induced by N-methyl-N-nitrosourea

Sun-Sook Paik et al.

EXPERIMENTAL EYE RESEARCH (2012)

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Article Engineering, Chemical

DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY-DRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L.

Zuhaili Idham et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2012)

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Article Medicine, Research & Experimental

Vision preservation during retinal inflammation by anthocyanin-rich bilberry extract: cellular and molecular mechanism

Seiji Miyake et al.

LABORATORY INVESTIGATION (2012)

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Article Biochemical Research Methods

Methods for the preparation of chlorophyllide a: An intermediate of the chlorophyll biosynthetic pathway

Andre H. Muller et al.

ANALYTICAL BIOCHEMISTRY (2011)

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Article Chemistry, Multidisciplinary

A Global Perspective on the History, Use, and Identification of Synthetic Food Dyes

Vinita Sharma et al.

JOURNAL OF CHEMICAL EDUCATION (2011)

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Article Chemistry, Applied

Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material

D. M. Jimenez-Aguilar et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)

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Article Biotechnology & Applied Microbiology

FUNCTIONAL PROPERTIES OF ANTHOCYANINS

Miguel Aguilera-Ortiz et al.

BIOTECNIA (2011)

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Article Agronomy

Comparison of direct methods of extraction and chlorophyll contents quantification in leaves of Tifton 85 bermudagrass

Elio Barbieri Junior et al.

CIENCIA RURAL (2010)

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Article Engineering, Chemical

Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying

Chetan A. Nayak et al.

DRYING TECHNOLOGY (2010)

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Article Agriculture, Multidisciplinary

Optimization of Pressurized Liquid Extraction of Carotenoids and Chlorophylls from Chlorella vulgaris

Kwang Hyun Cha et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

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Article Food Science & Technology

Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

Carolina Pereira Kechinski et al.

JOURNAL OF FOOD SCIENCE (2010)

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Article Oncology

Anticancer Activities of an Anthocyanin-Rich Extract From Black Rice Against Breast Cancer Cells In Vitro and In Vivo

Chang Hui et al.

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2010)

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Article Chemistry, Medicinal

Blueberry Anthocyanins and Pyruvic Acid Adducts: Anticancer Properties in Breast Cancer Cell Lines

Ana Faria et al.

PHYTOTHERAPY RESEARCH (2010)

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Article Nutrition & Dietetics

Dietary capsanthin, the main carotenoid in paprika (Capsicum annuum), alters plasma high-density lipoprotein-cholesterol levels and hepatic gene expression in rats

Koichi Aizawa et al.

BRITISH JOURNAL OF NUTRITION (2009)

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Article Chemistry, Applied

Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)

Carmen Saenz et al.

FOOD CHEMISTRY (2009)

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Article Engineering, Chemical

Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems

J. M. Obon et al.

JOURNAL OF FOOD ENGINEERING (2009)

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Article Chemistry, Multidisciplinary

Encapsulation of Blackberry Anthocyanins by Thermal Gelation of Curdlan

Daniela S. Ferreira et al.

JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY (2009)

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Article Chemistry, Multidisciplinary

EXTRACTION AND PURIFICATION OF CHLOROPHYLL A ISOLATED FROM Spirulina maxima: AN EXPERIMENT FOR THE CHEMISTRY COURSES.

Ana Paula Jecks Maestrin et al.

QUIMICA NOVA (2009)

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Article Agriculture, Multidisciplinary

Structure-Function Relationships of Anthocyanins from Various Anthocyanin-Rich Extracts on the Inhibition of Colon Cancer Cell Growth

Pu Jing et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

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Article Food Science & Technology

Production of antioxidant high dietary fiber powder from carrot peels

Prawta Chantaro et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2008)

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Article Medicine, General & Internal

Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

Donna McCann et al.

LANCET (2007)

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Article Agriculture, Multidisciplinary

Effect of fruiting body maturity stage, on chemical composition and antimicrobial activity of Lactarius sp mushrooms

Lillian Barros et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

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Article Chemistry, Applied

Carotenoid composition and vitamin A activity of medicinally important green leafy vegetables

Marisiddaiah Raju et al.

FOOD CHEMISTRY (2007)

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Article Chemistry, Applied

Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain

Antonio J. Melendez-Martinez et al.

FOOD CHEMISTRY (2007)

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Article Nutrition & Dietetics

Lutein and zeaxanthin intakes and risk of age-related macular degeneration and cataracts: an evaluation using the Food and Drug Administration's evidence-based review system for health claims

Paula R. Trumbo et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2006)

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Article Chemistry, Multidisciplinary

Carotenoids and other pigments as natural colorants

Alan Mortensen

PURE AND APPLIED CHEMISTRY (2006)

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Article Physiology

Direct vasoactive and vasoprotective properties of anthocyanin-rich extracts

DR Bell et al.

JOURNAL OF APPLIED PHYSIOLOGY (2006)

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Article Oncology

Heme and chlorophyll intake and risk of colorectal cancer in the Netherlands Cohort Study

HF Balder et al.

CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION (2006)

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Review Food Science & Technology

Recent advances in extraction of nutraceuticals from plants

Lijun Wang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

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Article Biotechnology & Applied Microbiology

Application of high-speed countercurrent chromatography to the large-scale isolation of anthocyanins

M Schwarz et al.

BIOCHEMICAL ENGINEERING JOURNAL (2003)

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Article Plant Sciences

Is dimethylsulfoxide a reliable solvent for extracting chlorophyll under field conditions?

MA Tait et al.

PHOTOSYNTHESIS RESEARCH (2003)

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Article Food Science & Technology

Chlorophyll and carotenoid analysis in food products. Properties of the pigments and methods of analysis

B Schoefs

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)

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Review Plant Sciences

The chequered history of the development and use of simultaneous equations for the accurate determination of chlorophylls a and b

RJ Porra

PHOTOSYNTHESIS RESEARCH (2002)

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Article Oncology

Cancer chemopreventive activity of carotenoids in the fruits of red paprika Capsicum annuum L.

M Takashi et al.

CANCER LETTERS (2001)

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Article Agriculture, Multidisciplinary

Antioxidant activities of astaxanthin and related carotenoids

YMA Naguib

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

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