ライフサイエンスコーパス: cyanidin

1 toes that usually contain more peonidin than cyanidin.

2 th TF-inhibiting activity were quercetin and cyanidin.

3 comprising multiple glycosidic conjugates of cyanidin.

4 tin, and the anthocyanidins pelargonidin and cyanidin.

5 max, and no pattern emerged for monoacylated cyanidin.

6 by addition of the acids to triglycosylated cyanidin (0-50x[anthocyanin]) and by comparison to hydro

7 mL), total polyphenols (2747 mg/L) and total cyanidins (1085 mg/L) was suitable for mechanical harves

8 n the blood, primarily derived from consumed cyanidin 3 -O-glucoside, a major compound in berry fruit

9 de), quercetin glycosides, and anthocyanins (cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyani

10 Pigments in the speculum, dominantly the cyanidin 3-(3''-malonylglucoside), are less diverse than

11 idin 3-caffeoyl sophoroside-5-glucoside, and cyanidin 3-(6"-caffeoyl-6"-feruloylsophoroside)-5-glucos

12 hinidin derivatives, being the most abundant cyanidin 3-(6"-malonylglucoside) and cyanidin 3-glucosid

13 idual anthocyanins, cyanidin 3-glucoside and cyanidin 3-(6"-malonylglucoside), were found at higher c

14 ide, petunidin 3-(6-coumaroyl)-glucoside and cyanidin 3-(6-coumaroyl)-glucoside.

15 Top three anthocyanins, e.g., cyanidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-gluco

16 color L. Moench) accumulates the anthocyanin cyanidin 3-dimalonyl glucoside in etiolated mesocotyls i

17 Cyanidin 3-glucoside (6.56%) and pelargonidin 3-glucosid

18 is step is the conjugation of glutathione to cyanidin 3-glucoside (C3G).

19 (TAC) and the major individual anthocyanins, cyanidin 3-glucoside and cyanidin 3-(6"-malonylglucoside

20 nthocyanins in the concentrated extract were cyanidin 3-glucoside and cyanidin 3-rutinoside, in a pro

21 the highest total anthocyanin content, with cyanidin 3-glucoside as the most abundant compound.

22 hocyanin content ranged from 6.21 to 94.20mg cyanidin 3-glucoside equivalents/100g fresh weight (FW),

23 Delphinidin 3-glucoside and cyanidin 3-glucoside were taken through the two spread p

24 Cyanidin 3-glucoside, and quercetin and its glycosides w

25 ified in frozen berries and RW-dried powder: cyanidin 3-glucoside, cyanidin 3-rutinoside, and peonidi

26 acid and chlorogenic acid) and anthocyanins (cyanidin 3-glucoside, cyanidin 3-rutinoside, pelargonidi

27 nidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, cyanidin 3-rutinoside, petunidin 3

28 bundant cyanidin 3-(6"-malonylglucoside) and cyanidin 3-glucoside.

29 hest concentration of anthocyanins (0.145 mg cyanidin 3-glucoside/g of coffee fresh exocarp).

30 hest concentration of individual anthocyanin cyanidin 3-glucosylrutinoside (2339 picograms/gram of ti

31 shown that four native anthocyanins, namely cyanidin 3-glucosylrutinoside, cyanidin 3-rutinoside, cy

32 tonation and reprotonation rate constants of cyanidin 3-monoglucoside (kuromanin) in water/methanol m

33 n 3-O-glucoside, luteolin 7-O-glucoside, and cyanidin 3-O-(6''-malonyl)-beta-d-glucoside; these are a

34 Cyanidin 3-O-(6'-O-malonylglucoside) was the most abunda

35 outlined molecules such as 3-methylcatechol, cyanidin 3-O-6"-p-coumaroyl-glucoside, delphinidin 3-O-g

36 '-hydroxyl group of the 3-glucosyl moiety of cyanidin 3-O-6''-O-malonylglucoside with a kcat value of

37 fic for cyanidin 3-O-glucosides (e.g. Km for cyanidin 3-O-6''-O-malonylglucoside, 19 microM) and UDP-

38 anidin derivatives (cyanidin-3-O-pyranoside, cyanidin 3-O-beta-sambubioside, cyanidin-3-O-glucoside),

39 ), quercetin 3-glucuronide (29.66 mg/100 g), cyanidin 3-O-galactoside (130.93 mg/100 g) and loganic a

40 -antiporter(s) are involved in the uptake of cyanidin 3-O-glucoside (C3G) by Arabidopsis vacuolar mem

41 Cyanidin 3-O-glucoside (Cy3G) was more instable than del

42 a level of total anthocyanins of 13.86 mg/kg cyanidin 3-O-glucoside and exhibited higher antioxidant

43 rabidopsis TT12 facilitates the transport of cyanidin 3-O-glucoside into membrane vesicles when expre

44 xpressed in yeast, there is no evidence that cyanidin 3-O-glucoside is converted to proanthocyanidins

45 Cyanidin 3-O-glucoside was found in all the studied frui

46 n a range of concentrations (2-16 mug/mL for cyanidin 3-O-glucoside).

47 total anthocyanins in Salva cv, followed by cyanidin 3-O-glucoside.

48 ocyanins (TA) ranged from 1.81 to 5.48 mg eq cyanidin 3-O-glucoside/100 g, total polyphenols (TP) fro

49 BpUGAT was highlyspecific for cyanidin 3-O-glucosides (e.g. Km for cyanidin 3-O-6''-O-

50 tional decorations to the basic anthocyanin, cyanidin 3-O-rutinoside, normally formed by this species

51 sensitive to an increase in temperature than cyanidin 3-O-sambubioside (Ea=80kJmol(-1)).

52 as studied on degradation of delphinidin and cyanidin 3-O-sambubioside of Hibiscus sabdariffa L.

53 Degradation rate of cyanidin 3-O-sambubioside was not affected by polyphenol

54 din 3-O-sambubioside was higher than that of cyanidin 3-O-sambubioside with k values of 9.2.10(-7)s(-

55 Among of which, cyanidin 3-p-hydroxybenzoylsophoroside-5-glucoside exhib

56 tissue) was detected in bladder, followed by cyanidin 3-rutinoside 5-beta-d-glucoside (916 picograms/

57 3-glucosylrutinoside, cyanidin 3-rutinoside, cyanidin 3-rutinoside 5-beta-D-glucoside, and peonidin 3

58 Surprisingly, cyanidin 3-rutinoside exhibited the lowest retention.

59 bubioside, cyanidin 3-xylosyl-rutinoside and cyanidin 3-rutinoside).

60 s and RW-dried powder: cyanidin 3-glucoside, cyanidin 3-rutinoside, and peonidin 3-glucoside.

61 anins, namely cyanidin 3-glucosylrutinoside, cyanidin 3-rutinoside, cyanidin 3-rutinoside 5-beta-D-gl

62 trated extract were cyanidin 3-glucoside and cyanidin 3-rutinoside, in a proportion of 76% and 24% re

63 cid) and anthocyanins (cyanidin 3-glucoside, cyanidin 3-rutinoside, pelargonidin 3-rutinoside and peo

64 phinidin 3-rutinoside, cyanidin 3-glucoside, cyanidin 3-rutinoside, petunidin 3-rutinoside, pelargoni

65 racts provided the highest concentrations of cyanidin 3-sambubioside and delphinidin 3-sambubioside.

66 and anthocyanins (cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-xylosyl-rutinoside a

67 main anthocyanin present in Deep Purple was cyanidin 3-xylosyl(feruloylglucosyl)galactoside.

68 ins present in the transformed taproots were cyanidin 3-xylosyl(sinapoylglucosyl)galactoside, whereas

69 even newly-identified anthocyanins including cyanidin 3-xylosyl-(caffeoyl-glucosyl)-galactoside, cyan

70 yanidin 3-xylosyl-galactoside+vinylcatechol, cyanidin 3-xylosyl-(feruloyl-glucosyl)-galactoside+vinyl

71 anidin 3-xylosyl-galactoside+ vinylguaiacol, cyanidin 3-xylosyl-(feruloyl-glucosyl)-galactoside+vinyl

72 n 3-xylosyl-(caffeoyl-glucosyl)-galactoside, cyanidin 3-xylosyl-(p-hydroxybenzoyl-glucosyl)-galactosi

73 eruloyl-glucosyl)-galactoside+vinylcatechol, cyanidin 3-xylosyl-galactoside+ vinylguaiacol, cyanidin

74 cyanidin 3-xylosyl-galactoside+vinylphenol, cyanidin 3-xylosyl-galactoside+vinylcatechol, cyanidin 3

75 syl-(p-hydroxybenzoyl-glucosyl)-galactoside, cyanidin 3-xylosyl-galactoside+vinylphenol, cyanidin 3-x

76 in 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-xylosyl-rutinoside and cyanidin 3-rutinoside)

77 to 11%) stabilities of cyanidin-3-glucoside, cyanidin-3,5-diglucoside and delphinidin-3,5-diglucoside

78 to 11%) stabilities of cyanidin-3-glucoside, cyanidin-3,5-diglucoside and delphinidin-3,5-diglucoside

79 nidin-3-glucoside and total anthocyanin, and cyanidin-3,5-diglucoside stability.

80 nidin-3-glucoside and total anthocyanin, and cyanidin-3,5-diglucoside stability.

81 ed the presence of seven anthocyanins, where cyanidin-3-(6''-malonylglucoside) was the main.

82 Four cyanidin-3-derivatives (cyanidin-3-glucoside, cyanidin-3

83 Four cyanidin-3-derivatives (cyanidin-3-glucoside, cyanidin-3

84 formation rate and efficiency from different cyanidin-3-derivatives and cofactors, in order to facili

85 Derivatives of cyanidin-3-diglucoside-5-glucoside acylated with sinapic

86 acylated anthocyanins with main structure of cyanidin-3-diglucoside-5-glucoside.

87 ylglucoside and two to three isomers each of cyanidin-3-dimalonylglucoside, peonidin-3-malonylglucosi

88 Cyanidin-3-galactoside was more reactive (susceptible to

89 Cyanidin-3-galactoside was the major anthocyanin (146.9

90 After depectinisation, two more ACNs (cyanidin-3-galactoside-xyloside and cyanidin-3-galactosi

91 e-ferulic acid as the major ACN, followed by cyanidin-3-galactoside-xyloside-glucoside-coumaric acid,

92 Unclarified BCJ contained cyanidin-3-galactoside-xyloside-glucoside-ferulic acid a

93 re ACNs (cyanidin-3-galactoside-xyloside and cyanidin-3-galactoside-xyloside-glucoside-sinapic acid)

94 toside-xyloside-glucoside-coumaric acid, and cyanidin-3-galactoside-xyloside-glucoside.

95 for ferulic acid, gallic acid, catechin and cyanidin-3-glucoside (but lower for chlorogenic acid), w

96 s, qualitative-quantitative determination of cyanidin-3-glucoside (by HPLC-UV analysis), anthocyanin

97 Cyanidin-3-glucoside (C3G) is a natural pigment, found i

98 Cyanidin-3-glucoside (C3G) was detected only in black so

99 Cyanidin-3-glucoside (C3G), a compound found in blackber

100 In raw rice, cyanidin-3-glucoside (cy-3-glu) and peonidin-3-glucoside

101 The stabilization of cyanidin-3-glucoside (CYG) through binding to bovine ser

102 e quantified (average values: 24.2 mug/g for cyanidin-3-glucoside and 49.1 mug/g for pelargonidin-3-g

103 of 132.5 degrees C and activation energy of cyanidin-3-glucoside and cyanidin-3-rutinoside were 0.00

104 Two major anthocyanins (cyanidin-3-glucoside and cyanidin-3-rutinoside), two phe

105 radation of two cyanidin-based anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, was inve

106 n and vanillic acid, as well as anthocyanins cyanidin-3-glucoside and cyanidin-3-rutinoside.

107 ignificantly increased the transport of both cyanidin-3-glucoside and cyanidin-3-rutinoside.

108 In this work, delphinidin-3-glucoside, cyanidin-3-glucoside and petunidin-3-glucoside methylate

109 line increased (up to 4.7 times) contents of cyanidin-3-glucoside and total anthocyanin, and cyanidin

110 line increased (up to 4.7 times) contents of cyanidin-3-glucoside and total anthocyanin, and cyanidin

111 s-max) decreased by > 64 % after 4.5 h, with cyanidin-3-glucoside being the most stable.

112 In contrast, ferulic acid and cyanidin-3-glucoside bound to cellulose-based composites

113 Cyanidin-3-sophoroside and cyanidin-3-glucoside contents were relatively low (2.6-2

114 from purple corn extract was 4933.1+/-43.4mg cyanidin-3-glucoside equivalent per kg dry corn, 10 time

115 100 g DW) and total anthocyanins (140-318 mg cyanidin-3-glucoside equivalents per 100 g DW), as well

116 nthocyanins showed different stability, with cyanidin-3-glucoside exhibiting a higher degradation rat

117 x vivo human fecal fermentations showed that cyanidin-3-glucoside from the encapsulates reached the c

118 Cyanidin-3-glucoside presented higher antiradical and re

119 Cyanidin-3-glucoside showed greater antioxidant and anti

120 Cyanidin-3-glucoside was greatly increased by FIR.

121 t with 70% ethanol was found to be richer in cyanidin-3-glucoside when compared to the other extracts

122 yringylcatechinpyrylium) and an anthocyanin (cyanidin-3-glucoside) was carried out.

123 a single master reference calibration (i.e., cyanidin-3-glucoside) was proposed to quantify anthocyan

124 most extensive binding of positively-charged cyanidin-3-glucoside, and bound negatively-charged ferul

125 valine increased (up to 11%) stabilities of cyanidin-3-glucoside, cyanidin-3,5-diglucoside and delph

126 valine increased (up to 11%) stabilities of cyanidin-3-glucoside, cyanidin-3,5-diglucoside and delph

127 Four cyanidin-3-derivatives (cyanidin-3-glucoside, cyanidin-3-xylosylglucosylgalactos

128 Four cyanidin-3-derivatives (cyanidin-3-glucoside, cyanidin-3-xylosylglucosylgalactos

129 , p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delp

130 sented the lower kinetic constant rate where cyanidin-3-glucoside, pelargonidin-3-glucoside and pelar

131 predicted binders, delphinidin-3-glucoside, cyanidin-3-glucoside, procyanidin C1, and chlorogenic ac

132 bserved for total acidity, volatile acidity, cyanidin-3-glucoside, protocatechuic acid, (+)-catechin,

133 ty and thermostability, in comparison to the cyanidin-3-glucoside, which is an advantageous feature f

134 PLE-EtOH extract contained 12.2 mg/g of cyanidin-3-glucoside, while other anthocyanins were dete

135 bes an efficient method for the synthesis of cyanidin-3-glucoside-fatty acid conjugate using a Candid

136 ain anthocyanin identified in black rice was cyanidin-3-glucoside.

137 compared to a common anthocyanin derivative, cyanidin-3-glucoside.

138 ereas valine on pelargonidin-3-glucoside and cyanidin-3-glucoside.

139 susceptible to hydration and bleaching) than cyanidin-3-glucoside.

140 Anthocyanin content was 0.57+/-0.39mg cyanidin-3-glucoside/g fresh weight (FW) and TPC was 6.0

141 cyanin standards (malvidin-3-glucoside; M3G, cyanidin-3-glucoside; C3G, and delphinidin-3-glucoside;

142 Cyanidin-3-glucosylrutinoside (cyd-3-glu-rut, 75%) was t

143 nthocyanin compound in sour cherry juice was cyanidin-3-glucosylrutinoside at concentrations between

144 Cyanidin-3-glucosylrutinoside was followed by cyanidin-3

145 Cyanidin-3-glycosides from saponified black carrot were

146 Seven cyanidin-3-glycosides were isolated by HPLC, diluted in

147 side, cyanidin-3-xylosylglucosylgalactoside, cyanidin-3-malonylglucoside and cyanidin-3-xylosyl(sinap

148 side, cyanidin-3-xylosylglucosylgalactoside, cyanidin-3-malonylglucoside and cyanidin-3-xylosyl(sinap

149 For the first time, four isomers of cyanidin-3-malonylglucoside, four isomers of pelargonidi

150 ted small heads had higher concentrations of cyanidin-3-O-(6''-O-malonyl)-glucoside and caffeoylmalic

151 We therefore suggest that only cyanidin-3-O-(6''-O-malonyl)-glucoside was truly respons

152 eads, there were only differences concerning cyanidin-3-O-(6''-O-malonyl)-glucoside.

153 Peonidin-3-O-galactoside, cyanidin-3-O-arabinoside, and cyanidin-3-O-galactoside w

154 din-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin-3-O-arabinoside, petunidin-3-O-glucoside, pelar

155 Cyanidin-3-O-galactoside (Cy3-gal) is the most widesprea

156 Among the anthocyanins, cyanidin-3-O-galactoside was rapidly metabolized to peon

157 O-galactoside, cyanidin-3-O-arabinoside, and cyanidin-3-O-galactoside were the predominant anthocyani

158 -3-O-galactoside, delphinidin-3-O-glucoside, cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanid

159 as well as pure compounds (chlorogenic acid, cyanidin-3-O-galactoside, epicatechin, rutin and quercet

160 Enzymatic acylation of cyanidin-3-O-glucoside (C3G) extracted from black rice b

161 Using molecular docking, cyanidin-3-O-glucoside (C3G) showed the highest potentia

162 We investigated the interaction between cyanidin-3-O-glucoside (C3G), and 20nm-sized sodium case

163 In this work, the thermal stability of cyanidin-3-O-glucoside (cy3glc) (major blackberry anthoc

164 Cyanidin-3-O-glucoside (m/z(+) 449) and cyanidin-3-O-rut

165 Cyanidin-3-O-glucoside and delphinidin-3-O-glucoside inh

166 anthocyanins (1400 mug/g fresh weight) with cyanidin-3-O-glucoside and peonidin-3-O-glucoside predom

167 anthocyanins, the highest concentrations of cyanidin-3-O-glucoside and peonidin-3-Oglucoside were ob

168 ent of mature fruits was 263.6 +/- 8.2 mg of cyanidin-3-O-glucoside equivalents 100 g(-1) fresh weigh

169 itory potential in silico and biochemically; cyanidin-3-O-glucoside had one of the highest binding af

170 The delphinidin-3-O-glucoside and cyanidin-3-O-glucoside levels monitored by HPLC-DAD-ESI/

171 Cyanidin-3-O-glucoside was the anthocyanin most highly c

172 Cyanidin-3-O-glucoside was the most potent anthocyanin o

173 lic acid, (-)-epicatechin, (+)-catechin, and cyanidin-3-O-glucoside were the major polyphenolic compo

174 -pyranoside, cyanidin 3-O-beta-sambubioside, cyanidin-3-O-glucoside), naringenin 4'-O-glucoside, and

175 .73, and 45.61 % for malvidin-3-O-glucoside, cyanidin-3-O-glucoside, and delphinidin-3-O-glucoside re

176 din-3-O-glucoside, cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin-3-O-arabinoside, petuni

177 ric, ferulic and isoferulic acids along with cyanidin-3-O-glucoside, kaempferol and quercetin.

178 , ferulic acid and some anthocyanins, mainly cyanidin-3-O-glucoside, were responsible for the antioxi

179 components were cyanidin-3-O-rutinoside and cyanidin-3-O-glucoside.

180 Cyanidin-3-O-glucosylrutinoside and cyanidin-3-O-rutinos

181 Cyanidin-3-O-glucosylrutinoside containing three sugar m

182 Copigmentation effect on cyanidin-3-O-glucosylrutinoside continued throughout sto

183 C, 5h) of six isolated, structurally related cyanidin-3-O-glycosides from black carrot were investiga

184 ascorbic acid content, cyanidin derivatives (cyanidin-3-O-pyranoside, cyanidin 3-O-beta-sambubioside,

185 ds by Mnt, which were identified by LC-MS as cyanidin-3-O-rhamnoside and pelargonidin-3-O-rhamnoside.

186 Cyanidin-3-O-glucoside (m/z(+) 449) and cyanidin-3-O-rutinoside (m/z(+) 595) were used as standa

187 The main anthocyanin components were cyanidin-3-O-rutinoside and cyanidin-3-O-glucoside.

188 among accessions was also obtained based on cyanidin-3-O-rutinoside and peonidin glycosides content.

189 However, this effect on cyanidin-3-O-rutinoside continued for only 56 days of st

190 Cyanidin-3-O-glucosylrutinoside and cyanidin-3-O-rutinoside were isolated from sour cherry j

191 The delphinidin-3-O-sambubioside (C1) and cyanidin-3-O-sambubioside (C2) levels were monitored by

192 ivatives of delphinidin-3-O-sambubioside and cyanidin-3-O-sambubioside were chemically obtained for t

193 first time for feruloylated and sinapoylated cyanidin-3-O-triglycosides.

194 din-3-O-galactoside, peonidin-3-O-glucoside, cyanidin-3-O-xyloside were separated and identified by L

195 75%) was the major anthocyanin, followed by cyanidin-3-rutinoside (cyd-3-rut, 23%) and cyanidin-3-so

196 We found that cyanidin-3-rutinoside extracted and purified from the bl

197 These results indicate that cyanidin-3-rutinoside has the potential to be used in le

198 Notably, cyanidin-3-rutinoside treatment did not lead to increase

199 In addition, cyanidin-3-rutinoside treatment resulted in reactive oxy

200 side revealed most noticeable loss (53%) and cyanidin-3-rutinoside was best preserved in processing.

201 ctivation energy of cyanidin-3-glucoside and cyanidin-3-rutinoside were 0.0047 and 0.0023 s(-1), and

202 yanidin-3-glucosylrutinoside was followed by cyanidin-3-rutinoside within a concentration range of 25

203 major anthocyanins (cyanidin-3-glucoside and cyanidin-3-rutinoside), two phenolic acids (3- and caffe

204 sms of the most common type of anthocyanins, cyanidin-3-rutinoside, in several leukemia and lymphoma

205 based anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, was investigated in aqueous syste

206 ell as anthocyanins cyanidin-3-glucoside and cyanidin-3-rutinoside.

207 e transport of both cyanidin-3-glucoside and cyanidin-3-rutinoside.

208 de exhibiting a higher degradation rate than cyanidin-3-rutinoside.

209 anthocyanins (delphinidin-3-sambubioside and cyanidin-3-sambubioside) are likely to contribute to the

210 In the present study, the effect of cyanidin-3-sophoroside (CS) from Garcinia mangostana rin

211 y cyanidin-3-rutinoside (cyd-3-rut, 23%) and cyanidin-3-sophoroside (cyd-3-soph, 2%).

212 Cyanidin-3-sophoroside and cyanidin-3-glucoside contents

213 Cyanidin-3-sophoroside was the most abundant anthocyanin

214 t abundant anthocyanin compound, followed by cyanidin-3-xyloside-galactoside (C3XG, 49.56-70.12mg/L).

215 anin compounds from black carrot pomace with cyanidin-3-xyloside-galactoside-glucoside-ferrulic acid

216 galactoside, cyanidin-3-malonylglucoside and cyanidin-3-xylosyl(sinapoylglucosyl)galactoside) were in

217 galactoside, cyanidin-3-malonylglucoside and cyanidin-3-xylosyl(sinapoylglucosyl)galactoside) were in

218 Cyanidin-3-xylosyl-galactoside and cyanidin-3-xylosyl-gl

219 Cyanidin-3-xylosyl-galactoside and cyanidin-3-xylosyl-glucosyl-galactoside accounted for th

220 yanidin-3-derivatives (cyanidin-3-glucoside, cyanidin-3-xylosylglucosylgalactoside, cyanidin-3-malony

221 yanidin-3-derivatives (cyanidin-3-glucoside, cyanidin-3-xylosylglucosylgalactoside, cyanidin-3-malony

222 Both delphinidin (8) and cyanidin (9) decreased the production of IL-8 in treated

223 the major anthocyanins, delphinidin (8) and cyanidin (9), were studied for their inhibitory activity

224 the spectral characteristics (380-700nm) of cyanidin and acylated cyanidin derivatives were evaluate

225 Bluing effects of hydroxycinnamic acids on cyanidin and chelates were investigated by addition of t

226 s, being composed of differently substituted cyanidin and delphinidin derivatives.

227 IL-8 was unchanged following treatment with cyanidin and delphinidin in concentrations 0.1-10 muM.

228 Purple sweet potato, a source of acylated cyanidin and peonidin derivatives, is commercially avail

229 Cyanidin and petunidin 3-O-glucoside were the major anth

230 tion except the 3-(6-coumaroyl)-glucoside of cyanidin and petunidin whose maximum extraction occurred

231 anthocyanins, including four peonidin, three cyanidin and two pelargonidin derivatives glycosylated w

232 lvidin, peonidin, petunidin, delphinidin and cyanidin) and derivatives of six flavonols (quercetin, m

233 vatives of malvidin, delphinidin, petunidin, cyanidin, and peonidin.

234 Recombinant MtANS converted leucocyanidin to cyanidin, and, more efficiently, dihydroquercetin to the

235 reported previously for the stabilisation of cyanidin- and delphinidin-glycosides in similar model sy

236 s of delphinidin ( approximately 60-63%) and cyanidin ( approximately 17-21%) were major anthocyanins

237 CCC) and identified as cyanidin galactoside, cyanidin arabinoside, delphinidin galactoside and delphi

238 The non-isothermal degradation of two cyanidin-based anthocyanins, cyanidin-3-glucoside and cy

239 While cyanidin-based glucosides predominated in the purple-per

240 Cyanidin-based glucosides were the major pigments of pur

241 ated to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acid

242 All comprise a cyanidin core bearing 3-4 glucose units, multiply acylat

243 abbage extract contains mono and di-acylated cyanidin (Cy) anthocyanins and is often used as food col

244 The role of various acylations of cyanidin (Cy) derivatives on color expression and stabil

245 s of anthocyanidins concentrations including cyanidin (cy), peonidin (pe), and pelargonidin (pl), ind

246 plexation with anthocyanidins (in particular cyanidin, Cya), the interaction of Glia with a coumarin

247 moiety in the flavylium B-ring, compared to cyanidin- (Cyd-3-glc) and petunidin-3-glucoside (Pet-3-g

248 Six common anthocyanidins (cyanidin, delphinidin, petunidin, pelargonidin, malvidin

249 The anthocyanins cyanidin deoxyhexose hexoside and cyanidin hexoside and

250 lucose and fructose), ascorbic acid content, cyanidin derivatives (cyanidin-3-O-pyranoside, cyanidin

251 nins were identified in blood oranges, seven cyanidin derivatives and three delphinidin derivatives,

252 ood plasma, although the presence of various cyanidin derivatives in CSF also depended on their chemi

253 sts between fruit weight, size, a* value and cyanidin derivatives or naringenin 4'-O-glucoside or asc

254 the citrus pectins, whereas stabilisation of cyanidin derivatives was less important.

255 ristics (380-700nm) of cyanidin and acylated cyanidin derivatives were evaluated to better understand

256 For that purpose, three cyanidin derivatives were obtained from underutilized, b

257 nthocyanins measured by acid hydrolysis were cyanidin derivatives, indicating P40 is unique when comp

258 riptional activators C1 and R accumulate two cyanidin derivatives, which are similar to the predomina

259 higher amounts of cyanidin, precursor of the cyanidin derivatives.

260 nd sorbitol-Ca-treated fruits, mainly due to Cyanidin derivatives.

261 ins, predominantly acylated and glucosylated cyanidin derivatives.

262 poor lines containing either pelargonidin or cyanidin-derived anthocyanins is described.

263 Both the blueberry extracts and pure cyanidin exhibited protective effects against cadmium in

264 Triglycosylated cyanidin expressed blue color (pH 7-8), suggesting glyco

265 - 1.9 mumol/g), belonging selectively to the cyanidin family.

266 vonols, flavones, flavanones, catechins, and cyanidin) for their ability to regulate cytokine release

267 rrent chromatography (CCC) and identified as cyanidin galactoside, cyanidin arabinoside, delphinidin

268 runcatula leaf anthocyanins were shown to be cyanidin-glucoside derivatives, and the seed coat proant

269 innovative source of appreciable amounts of cyanidin glycosides (3.3 mgg(-1)).

270 in, cyanidin, malvidin and peonidin, further cyanidin glycosides and respective anthocyanidins were f

271 llus mainly characterised by delphinidin and cyanidin glycosides, together with chlorogenic acid, and

272 The chokeberry concentrate, rich in cyanidin-glycosides, quercetin derivatives, and 3-O-caff

273 thocyanins cyanidin deoxyhexose hexoside and cyanidin hexoside and other phenolic compounds were dete

274 especially the 3-glucosides of delphinidin, cyanidin, malvidin and peonidin, further cyanidin glycos

275 Among cyanidin metabolites identified, methylated forms were p

276 Neither cyanidin nor delphinidin were found in any of the cultiv

277 The purity of cyanidins obtained ranged from 40% to 88% depending on t

278 edominant PSP anthocyanins included acylated cyanidin or peonidin derivatives.

279 Stability followed that diacylated cyanidin (p-coumaric-sinapic>ferulic-sinapic>sinapic-sin

280 echin, gallocatechin), anthocyanidins (e.g., cyanidin, pelargonidin), and isoflavones (e.g., genistei

281 ore susceptible to degradation than those of cyanidin, pelargonidin, peonidin and malvidin in both in

282 noside, glycosides of quercetin, kaempferol, cyanidin, pelargonidin, peonidin, ellagic acid derivativ

283 s vinifera L., the five main anthocyanidins (cyanidin, peonidin, delphinidin, petunidin and malvidin)

284 Twenty anthocyanin compounds, consisting of cyanidin-, peonidin-, and pelargonidin-based glucosides,

285 he remainder of the petal, being composed of cyanidin/peonidin-based, instead of malvidin-based antho

286 ide and -arabinoside isomers of delphinidin, cyanidin, petunidin, peonidin and malvidin were isolated

287 g 3-O-glycosides derivatives of delphinidin, cyanidin, petunidin, peonidin and malvidin.

288 yses reveal that the morphs differ solely in cyanidin pigments, which are linked to differential expr

289 than F3'5'H, resulting in higher amounts of cyanidin, precursor of the cyanidin derivatives.

290 The stable acylated and cyanidin-predominated anthocyanins in P40 may provide ex

291 cumulation of pelargonidin (red) rather than cyanidin (purple) pigments in aleurone cells where the a

292 sites responsible for the stabilization of a cyanidin quinoidal base-baicalin complex.

293 Cyanidin-rich model beverages had better stability than

294 Hydroxycinnamic acids added to cyanidin solutions weakly impacted color characteristics

295 ll-by-cell molecular image of the metabolite cyanidin, the ion responsible for purple pigmentation in

296 Both converted cyanidin to a mixture of (+)-epicatechin and (-)-catechi

297 ated anthocyanins with the main structure of cyanidin triglucosides.

298 A total of 18 non-, mono-, and diacylated cyanidins was identified in red cabbage by high performa

299 ,3-cis-epicatechin as a PA starter unit from cyanidin, which itself arises from 2,3-trans-leucocyanid

300 s, lambdamax and absorbance was greatest for cyanidin with diacylation>monoacylation>increasing [acid

301 cyl-beta-D-Glcp-(166)-beta-D-Galp-(1-->O(3))-cyanidin, with and without a beta-D-Xylp branch at the 2