ライフサイエンスコーパス: malvidin

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

42 of anthocyanins towards the predominance of malvidin derivatives.

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

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

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

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

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

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