ライフサイエンスコーパス: malvidin

1 lphinidin, cyanidin, petunidin, peonidin and malvidin.

2 is the first work that shows the presence of malvidin 3,5-O-dihexoside in the berry skin of 'Merlot',

3 Malvidin 3-feruloyl-glucoside was found in the Tannat sa

4 (61.8%), petunidin 3-glucoside (25.2%), and malvidin 3-glucoside (12.2%).

5 ividual anthocyanin present in the berry was malvidin 3-glucoside (24%).

6 din 3-glucoside, peonidin 3-O-glucoside, and malvidin 3-glucoside were the main phenolic compounds id

7 Malvidin 3-O-galactoside and myricetin-O-hexoside were t

8 of non-covalent interactions (pai-pai) with malvidin 3-O-glucoside (wine anthocyanin), which suggest

9 The first one only concerns malvidin 3-O-glucoside and consists in C-ring cleavage w

10 the identified peptides when complexed with malvidin 3-O-glucoside and their colour stabilising prop

11 of guaiacylpyranomalvidin 3-O-glucoside from malvidin 3-O-glucoside and vinylguaiacol in model soluti

12 Malvidin 3-O-glucoside increased more than twofold, and

13 vinylguaiacol excess, faster consumption of malvidin 3-O-glucoside resulted from the formation of mo

14 copigmentation reactions of the anthocyanin malvidin 3-O-glucoside with one hydroxycinnamic acid (p-

15 nolic compounds were gallic acid, quercetin, malvidin 3-O-glucoside, catechin, epicatechin, and proan

16 ing yeast cells showed that ABCC1 transports malvidin 3-O-glucoside.

17 The presence of malvidin-3,5-O-diglycoside was verified by MALDI-TOF MS.

18 alue, 55mugmL(-1) or 80muM, was measured for malvidin-3,5-O-diglycoside, for which possible binding m

19 n-3-(p-coumaroyl)-rutinoside-5-glucoside and malvidin-3-(feruloyl)-rutinoside-5-glucoside], were iden

20 nthocyanins, including two new anthocyanins [malvidin-3-(p-coumaroyl)-rutinoside-5-glucoside and malv

21 st delphinidin-3-(6''-acetoyl)-glucoside and malvidin-3-arabinoside were twice as bioaccessible under

22 weed biostimulation increased the content of malvidin-3-glc, myricetin-3-glc and myricetin-3-gal in 2

23 fective in inhibiting HSA, while others like malvidin-3-glucoside (M3G) and ferulic acid (FA) showed

24 Malvidin-3-glucoside (M3G), an anthocyanin found in blue

25 At red wine pH, malvidin-3-glucoside (mv-3-glc), the major anthocyanin o

26 cross Caco-2 cells was compared with that of malvidin-3-glucoside (Mv3glc), (+)-catechin (Cat) and pr

27 al anthocyanins and their more stable forms (malvidin-3-glucoside and acylated glucosides) correspond

28 nd quantified using HPLC-DAD and among them, malvidin-3-glucoside and its derivatives were the major

29 Its structure comprises a malvidin-3-glucoside molecule (terminal unit) linked to

30 acity (13.062 +/- 2.729 mumol TE/mumol), and malvidin-3-glucoside the lowest (0.851 +/- 0.032 mumol T

31 Derivatization of malvidin-3-glucoside using stearoyl chloride in acetonit

32 interaction with the major grape anthocyanin malvidin-3-glucoside was also assessed by Docking and Mo

33 ls (+)-catechin and (-)-epicatechin, whereas malvidin-3-glucoside was the most abundant anthocyanin.

34 argonidin-3-glucoside, cyanidin-3-glucoside, malvidin-3-glucoside, anthocyanins differing in the numb

35 wines, including epicatechin, catechin, and malvidin-3-glucoside, poorly inhibited CaCCs.

36 of pectins with three anthocyanin standards (malvidin-3-glucoside; M3G, cyanidin-3-glucoside; C3G, an

37 o increased concentrations of petunidin- and malvidin-3-monoglucoside anthocyanins in two out of 3 ye

38 major anthocyanin found in Pinot Noir, i.e. malvidin-3-O-glucoside (+224%).

39 m/z), petunidin-3-O-glucoside (479.1m/z) and malvidin-3-O-glucoside (493.1m/z).

40 lavanol-anthocyanin dimer (+)-catechin-(4,8)-malvidin-3-O-glucoside (Cat-Mv3glc) through Caco-2 cells

41 enging activity was not well correlated with malvidin-3-O-glucoside (r=0.30) and total phenolics (r=0

42 constants (KCP) for the interaction between malvidin-3-O-glucoside and (+)-catechin in the presence

43 nthocyanins and their derived pigments, with malvidin-3-O-glucoside being the most predominant.

44 dihydroquercetin-3-O-glucoside to a constant malvidin-3-O-glucoside concentration resulted in a hyper

45 ers had significant linear correlations with malvidin-3-O-glucoside content (0.71r0.73) whereas DPPH

46 molecular dynamics simulation indicated that malvidin-3-O-glucoside interacts mainly with the acidic

47 Malvidin-3-O-glucoside showed darker and more vivid blui

48 nly 46 % remaining after 60 s treatment; the malvidin-3-O-glucoside showed the lower loss, 72 % remai

49 ts showed differences in the contribution of malvidin-3-O-glucoside to the characteristic Pinot Noir

50 11S globulin from winemaking by-product and malvidin-3-O-glucoside was investigated by fluorescence,

51 Malvidin-3-o-glucoside was the most stable anthocyanin o

52 ) increased by 42.52, 55.73, and 45.61 % for malvidin-3-O-glucoside, cyanidin-3-O-glucoside, and delp

53 Model wine solutions containing malvidin-3-O-glucoside, cyanidin-3-O-glucoside, and delp

54 n metabolites involved in this response were malvidin-3-O-glucoside, E-piceid, E-epsilon-viniferin an

55 Another brain-targeted metabolite, malvidin-3-O-glucoside, had no detectable effect on Abet

56 Anthocyanins, mainly malvidin-3-O-glucoside, were detected in all wines (from

57 duced a slight increase in the absorbance of Malvidin-3-O-Glucoside.

58 pigmentation of Quercetin-3-O-Glucoside with Malvidin-3-O-Glucoside.

59 avours the liberation of p-coumaric acid and malvidin-3-O-glucoside.

60 ied out in wine model systems with different malvidin-3-O-glucoside:dihydroquercetin-3-O-glucoside mo

61 laue Schweden', and 'Synkea Sakari', whereas malvidin-3-p-coumaroylrutinoside-5-glucoside dominated i

62 ic acid (CAF), CAT, epigallocatechin (EPIG), malvidin-3G (MV), DELF, quercetin (QUER), and myricetin

63 different types oligomeric proanthocyanidin-malvidin adducts.

64 nidin, delphinidin, petunidin, pelargonidin, malvidin and peonidin) were analyzed weekly for 15weeks

65 y the 3-glucosides of delphinidin, cyanidin, malvidin and peonidin, further cyanidin glycosides and r

66 -O-glucoside (39.4% of total flavonols), and malvidin and petunidin derivatives (63.9% and 10.8% of t

67 Two major anthocyanins, cyanidin and malvidin, and twenty-three non-anthocyanins, including g

68 preserved anthocyanin composition, including malvidin- and peonidin-3-glucosides (585 and 560 mg/kg,

69 anidin, peonidin, delphinidin, petunidin and malvidin) are present as 3-O-glucosides, as well as thei

70 posed of cyanidin/peonidin-based, instead of malvidin-based anthocyanins.

71 ivity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and g

72 er revealed a total of twenty derivatives of malvidin, delphinidin, petunidin, cyanidin, and peonidin

73 liginosum subsp. gaultherioides dominated by malvidin derivatives and flavonols.

74 of anthocyanins towards the predominance of malvidin derivatives.

75 sed AC extraction yield was doubled (6.20 mg(MALVIDIN-EQUIVALENTS)/g(DRY-LEES)) and the required time

76 Maximum extraction yield (2.78 mg(MALVIDIN-EQUIVALENTS)/g(DRY-LEES)) was achieved after 15

77 re selected and hemi-synthesized: vitisin B, malvidin-ethyl-catechin, and epicatechin-sulfonate.

78 The malvidin, ferulic, syringic, sinapic, and p-coumaric aci

79 vanillic acid, HAs, pyranoanthocyanins, and malvidin-flavan-3-ol derivatives for "prickly", and suga

80 rapes and of the wines prominently displayed malvidin forms, changed mainly by the ripeness level of

81 hose of cyanidin, pelargonidin, peonidin and malvidin in both intact and artificial saliva.

82 sylated and acylated cyanidin, pelargonidin, malvidin, peonidin, petunidin, and delphinidin derivativ

83 Derivatives of five anthocyanins (malvidin, peonidin, petunidin, delphinidin and cyanidin)

84 polymeric pigments formation (up to 6.5%) in malvidin-prevalent Merlot and Cabernet sauvignon, with d

85 isubstituted anthocyanins, and the latter in malvidin-rich Syrah and Aglianico (up to 5%).

86 The different forms of malvidin showed the highest influence on the HM and HS p

87 varieties, being pelargonidin, peonidin, and malvidin the most prominent aglycones.

88 phinidin, cyanidin, petunidin, peonidin, and malvidin were determined.

89 lphinidin, cyanidin, petunidin, peonidin and malvidin were isolated with a purity up to 100% accordin