ライフサイエンスコーパス: pelargonidin

1 ant resulted in an increased accumulation of pelargonidin.

2 ated with glow had a higher concentration of pelargonidin 3,5-diglucoside (392.73 mug/g), greater bio

3 acid, cornuside, cyanidin3-galactoside, and pelargonidin 3-galactoside were determined as the most d

4 acid, cornuside, cyanidin3-galactoside, and pelargonidin 3-galactoside were determined as the most d

5 lucoside (14%), cyanidin-3-rutinoside (17%), pelargonidin 3-glucoside (16%), and peonidin (28%) were

6 Cyanidin 3-glucoside (6.56%) and pelargonidin 3-glucoside (28.33%) were bioaccessible in

7 Pelargonidin 3-O-glucoside was the predominant anthocyan

8 the purple cultivars main anthocyanins were pelargonidin 3-O-rutinoside and delphinidin 3-O-rutinosi

9 asurements and docking analysis, pointed out pelargonidin 3-robinobioside as the strongest inhibitor

10 asurements and docking analysis, pointed out pelargonidin 3-robinobioside as the strongest inhibitor

11 cyanidin 3-glucoside, cyanidin 3-rutinoside, pelargonidin 3-rutinoside and peonidin 3-rutinoside).

12 t related (RR) secondary metabolites such as pelargonidin 3-rutinoside, peonidin 3-rhamnoside-5-gluco

13 anidin 3-rutinoside, petunidin 3-rutinoside, pelargonidin 3-rutinoside, peonidin 3-rutinoside, petuni

14 ylglucoside, peonidin-3-malonylglucoside and pelargonidin-3-dimalonylglucoside, were identified in th

15 (110.79), cyanidin-3-sophoroside (8.09), and pelargonidin-3-glucoside (1.31).

16 For pelargonidin-3-glucoside and -rutinoside largely consist

17 pelargonidin-3-rutinoside, whereas valine on pelargonidin-3-glucoside and cyanidin-3-glucoside.

18 p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds.

19 ic constant rate where cyanidin-3-glucoside, pelargonidin-3-glucoside and pelargonidin-3-rutinoside h

20 nteractions between SCSE phenolic acids, and pelargonidin-3-glucoside and pelargonidin-3-rutinoside r

21 aspartic acid had copigmentation effects on pelargonidin-3-glucoside and pelargonidin-3-rutinoside,

22 Pelargonidin-3-glucoside decreased 49% after 28 d.

23 Bioaccessibility of pelargonidin-3-glucoside increased from 67% to 88% in st

24 n, the loss of anthocyanins was noted whilst pelargonidin-3-glucoside remained the most abundant comp

25 g purees to jams decreased TAC for 28% where pelargonidin-3-glucoside revealed most noticeable loss (

26 Only trace amounts of pelargonidin-3-glucoside were found to be absorbed in th

27 for cyanidin-3-glucoside and 49.1 mug/g for pelargonidin-3-glucoside).

28 gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyanidin

29 Pelargonidin-3-glucoside, cyanidin-3-glucoside, malvidin

30 o acids increased (7.9-33.1%) stabilities of pelargonidin-3-glucoside, pelargonidin-3-rutinoside, A(m

31 grees C, interactions between "aspartic acid-pelargonidin-3-glucoside," "proline-pelargonidin-3-rutin

32 -3-glu, followed by cyanidin-3-glucoside and pelargonidin-3-glucoside.

33 cyanidin-3-malonylglucoside, four isomers of pelargonidin-3-malonylglucoside and two to three isomers

34 In contrast, pelargonidin-3-malonylglucoside was less stable in the b

35 Pelargonidin-3-O-glucoside (P3G) is a major anthocyanin

36 the representative anthocyanin, in F. vesca pelargonidin-3-O-glucoside and in V. myrtillus delphinid

37 er influence, where intestinal bioaccessible pelargonidin-3-O-glucoside was higher by 123.91 +/- 0.06

38 in-3-O-arabinoside, petunidin-3-O-glucoside, pelargonidin-3-O-glucoside, peonidin-3-O-galactoside, pe

39 data showed that anthocyanins, in particular pelargonidin-3-O-hexoside (>300 mg/100 mL), present only

40 fied by LC-MS as cyanidin-3-O-rhamnoside and pelargonidin-3-O-rhamnoside.

41 in-3-glucoside, pelargonidin-3-glucoside and pelargonidin-3-rutinoside had a k=0.04, 0.05 and 0.03 da

42 olic acids, and pelargonidin-3-glucoside and pelargonidin-3-rutinoside resulted in the most stable co

43 tic acid-pelargonidin-3-glucoside," "proline-pelargonidin-3-rutinoside" and "valine-pelargonidin-3-ru

44 oline-pelargonidin-3-rutinoside" and "valine-pelargonidin-3-rutinoside" resulted in high colour densi

45 1%) stabilities of pelargonidin-3-glucoside, pelargonidin-3-rutinoside, A(max) and colour density all

46 tion effects on pelargonidin-3-glucoside and pelargonidin-3-rutinoside, whereas valine on pelargonidi

47 mice, an oral capsule formulation comprising pelargonidin and a 1 U/kg dose of insulin reduced blood

48 Contrary, epigallocatechin gallate, pelargonidin and catechin, with less impressive hypochlo

49 flavone formononetin, and the anthocyanidins pelargonidin and cyanidin.

50 study, the interaction between the flavonoid pelargonidin and dairy proteins: beta-lactoglobulin (bet

51 Naturally occurring flavonoids, delphinidin, pelargonidin and malvin, were investigated experimentall

52 Acylated glycosides or pelargonidin and petunidin aglycones were identified as

53 locatechin), anthocyanidins (e.g., cyanidin, pelargonidin), and isoflavones (e.g., genistein, daidzei

54 structure was not significantly affected by pelargonidin, as judged from far-UV circular dichroism.

55 e identified strawberry and its red pigment, pelargonidin, as potent, well-tolerated enhancers of int

56 indicating that these proteins firmly bound pelargonidin at both pH 7.0 and 3.0 (binding constants c

57 should be preferred in beverages containing pelargonidin-based anthocyanins.

58 Pelargonidin-based colors suffer from notorious instabil

59 TAC) and blue-aleurone maize (91.6%), while pelargonidin-based glucosides composed the main anthocya

60 edominated in the purple-pericarp accession, pelargonidin-based glucosides predominated in the reddis

61 nds, consisting of cyanidin-, peonidin-, and pelargonidin-based glucosides, were identified and quant

62 Consistently, non-acylated pelargonidin derivatives from strawberry exerted signifi

63 luding four peonidin, three cyanidin and two pelargonidin derivatives glycosylated with sophorose and

64 Although no pelargonidin derivatives were identified in M. truncatul

65 rticularly for those containing non-acylated pelargonidin derivatives.

66 Furthermore, daily dosing of mice with pelargonidin for 1 mo resulted in no detectable side eff

67 anthocyanin contents (UHPLC-DAD), especially pelargonidin glycosides, were lower in the hybrid strawb

68 The latter were predominantly composed of pelargonidin-glycosides, containing either reduced (E-1)

69 Analysis of fluorescence data indicated that pelargonidin-induced quenching does not arise from a dyn

70 These data suggest that pelargonidin is an exceptionally effective enhancer of o

71 cyanidins (cyanidin, delphinidin, petunidin, pelargonidin, malvidin and peonidin) were analyzed weekl

72 mprising glycosylated and acylated cyanidin, pelargonidin, malvidin, peonidin, petunidin, and delphin

73 introduced gene; that is an increase in pro-pelargonidin monomers noted after hydrolysis of CTs.

74 in-rich flavone-poor lines containing either pelargonidin or cyanidin-derived anthocyanins is describ

75 tible to degradation than those of cyanidin, pelargonidin, peonidin and malvidin in both intact and a

76 dentified in red and purple varieties, being pelargonidin, peonidin, and malvidin the most prominent

77 ycosides of quercetin, kaempferol, cyanidin, pelargonidin, peonidin, ellagic acid derivatives, and ot

78 including cyanidin (cy), peonidin (pe), and pelargonidin (pl), indicated that different ratios of pn

79 Fluorescence experiments demonstrated that pelargonidin quenched milk proteins fluorescence strongl

80 in the pr1 locus lead to the accumulation of pelargonidin (red) rather than cyanidin (purple) pigment

81 ch model beverages had better stability than pelargonidin-rich beverages over time, but the addition

82 t assays revealed that in all cake extracts, pelargonidin was the major contributor to the Fe(+++) re

83 Pelargonidin was the major type detected in red-fleshed