4.6 Article

In vivo antioxidant activity of rabbiteye blueberry (Vaccinium ashei cv. 'Brightwell') anthocyanin extracts

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Investigation on the biological activity of anthocyanins and polyphenols in blueberry

Sen Yang et al.

Summary: This study found that anthocyanins and polyphenols extracted from blueberries can improve immune function and inhibit the metastasis and proliferation of cancer cells. The crude extracts are more efficient at enhancing immune function, while pure extracts have a better inhibitory effect on tumor proliferation.

JOURNAL OF FOOD SCIENCE (2021)

Article Chemistry, Applied

Composition, antioxidant activity, and neuroprotective effects of anthocyanin-rich extract from purple highland barley bran and its promotion on autophagy

Yongzhu Zhang et al.

Summary: The study showed that the purified anthocyanin extract (PAE) from purple highland barley bran (PHBB) exhibited high antioxidant activity and potential neuroprotective effects. PAE could be used as a functional food colorant and preventive agent for brain dysfunction caused by hypoxic damage.

FOOD CHEMISTRY (2021)

Article Agriculture, Multidisciplinary

Nanoencapsulation in low-molecular-weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin

Niladri Sekhar Chatterjee et al.

Summary: This study developed and characterized black carrot anthocyanin-loaded chitosan nanoparticles (ACNPs) using the ionic gelation technique. The ACNPs showed improved in vivo antioxidant activity after nanoencapsulation, despite a slight reduction in in vitro antioxidant potential. The results suggest that ACNPs have potential as a nutraceutical supplement.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Review Food Science & Technology

Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability

Daniela D. Herrera-Balandrano et al.

Summary: Blueberries are rich in anthocyanins, which have potential therapeutic effects. However, the instability of anthocyanins limits their application. Various environmental factors can impact the stability of anthocyanins, leading to poor bioavailability.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Biochemistry & Molecular Biology

Hypoglycemic and hypolipidemic effects of blueberry anthocyanins by AMPK activation: In vitro and in vivo studies

Daniela D. Herrera-Balandrano et al.

Summary: Blueberries are rich in bioactive anthocyanins, such as malvidin, which have antioxidant benefits and can reduce the risk of diabetes. Studies have shown that blueberry anthocyanin extract can help lower oxidative stress, increase cell viability, inhibit hyperglycemia and hyperlipidemia, and enhance AMPK signaling pathway, making it a promising functional food or medicine for diabetes treatment.

REDOX BIOLOGY (2021)

Article Chemistry, Applied

A comparative analysis on the anthocyanin composition of 74 blueberry cultivars from China

Zhi Chai et al.

Summary: Blueberries are rich in anthocyanins and have various beneficial effects on human health. This study evaluated the anthocyanin composition of 74 blueberry cultivars in southern China and found that different cultivars had similar anthocyanin profiles but varying amounts of individual compounds. Malvidin, delphinidin, and petunidin were the major contributors to total anthocyanin content, with malvidin-3-O-galactoside having the highest content among the cultivars.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)

Article Food Science & Technology

Antioxidant Effects of Elderberry Anthocyanins in Human Colon Carcinoma Cells: A Study on Structure-Activity Relationships

Gudrun Pahlke et al.

Summary: The study found that cyanidin 3-O-glucoside (Cy-3-glc) and cyanidin 3-O-sambubioside (Cy-3-sam) were the most potent in terms of antioxidant properties and protection against hydrogen peroxide-induced reactive oxygen species levels.

MOLECULAR NUTRITION & FOOD RESEARCH (2021)

Article Biochemistry & Molecular Biology

Effect of the silkworm pupa protein-glucose conjugate on the thermal stability and antioxidant activity of anthocyanins

Thomas Attaribo et al.

Summary: The study demonstrated that the Spp-Glu conjugate could improve the thermal stability and antioxidant activity of cyanidin-3-O-glucose, forming complexes under different pH conditions to effectively attenuate degradation and enhance stability. Spectroscopic techniques revealed the formation of complexes via hydrophobic interactions and static quenching processes when C3G was bound to Spp or Spp-Glu, suggesting the potential of Spp-Glu in protecting and delivering anthocyanins during industrial applications for functional food formulation.

FOOD & FUNCTION (2021)

Article Biochemistry & Molecular Biology

Antioxidant Blueberry Anthocyanins Induce Vasodilation via PI3K/Akt Signaling Pathway in High-Glucose-Induced Human Umbilical Vein Endothelial Cells

Wuyang Huang et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)

Article Agriculture, Multidisciplinary

Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression

Mayara A. da Silva Souza et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Article Food Science & Technology

Identification of Anthocyanins and Optimization of Their Extraction from Rabbiteye Blueberry Fruits in Nanjing

R. P. Hutabarat et al.

JOURNAL OF FOOD QUALITY (2019)

Article Food Science & Technology

Hibiscus sabdariffa anthocyanins-rich extract: Chemical stability, in vitro antioxidant and antiproliferative activities

Laercio Galvao Maciela et al.

FOOD AND CHEMICAL TOXICOLOGY (2018)

Article Agriculture, Multidisciplinary

Protective Effects of Blueberry Anthocyanins against H2O2-Induced Oxidative Injuries in Human Retinal Pigment Epithelial Cells

Wu-Yang Huang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Biochemistry & Molecular Biology

Biochemical and functional characterization of OsCSD3, a novel CuZn superoxide dismutase from rice

Ravi Prakash Sanyal et al.

BIOCHEMICAL JOURNAL (2018)

Review Biochemistry & Molecular Biology

Molecular Mechanism and Health Role of Functional Ingredients in Blueberry for Chronic Disease in Human Beings

Luyao Ma et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)

Review Nutrition & Dietetics

Dietary Anthocyanins against Obesity and Inflammation

Yoon-Mi Lee et al.

NUTRIENTS (2017)

Article Microbiology

Role of Sod Gene in Response to Static Magnetic Fields in Pseudomonas aeruginosa

Raouia Hanini et al.

CURRENT MICROBIOLOGY (2017)

Review Biochemistry & Molecular Biology

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

Sona Skrovankova et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)

Article Biochemistry & Molecular Biology

The Metabolism of Anthocyanins

Ursa Hribar et al.

CURRENT DRUG METABOLISM (2014)

Article Chemistry, Applied

Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries

Paula Becker Pertuzatti et al.

FOOD CHEMISTRY (2014)

Article Agriculture, Multidisciplinary

Detection of Anthocyanins/Anthocyanidins in Animal Tissues

Farrukh Aqil et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Nutrition & Dietetics

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

Charles Czank et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2013)

Article Agriculture, Multidisciplinary

Composition of Polyphenols and Antioxidant Activity of Rabbiteye Blueberry (Vaccinium ashei) in Nanjing

Chunyang Li et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Review Food Science & Technology

Blueberry anthocyanins in health promotion: A metabolic overview

Sonia Norberto et al.

JOURNAL OF FUNCTIONAL FOODS (2013)

Article Nutrition & Dietetics

Dietary flavonoid intakes and risk of type 2 diabetes in US men and women

Nicole M. Wedick et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2012)

Article Agriculture, Multidisciplinary

In Vivo, in Vitro, and in Silico Studies of Cu/Zn-Superoxide Dismutase Regulation by Molecules in Grape Seed Procyanidin Extract

Francesc Puiggros et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Review Food Science & Technology

The bioavailability and absorption of anthocyanins: Towards a better understanding

Tony K. McGhie et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2007)

Article Agriculture, Multidisciplinary

Bioavailability and tissue distribution of anthocyanins in bilberry (Vaccinium myrtillus L.) extract in rats

Takashi Ichiyanagi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Blackberry anthocyanins are mainly recovered from urine as methylated and glucuronidated conjugates in humans

C Felgines et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)