Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132518
Abstract: Copigmentation effects of aspartic acid, proline and valine on individual anthocyanins in strawberry juice (SJ) were investigated during heating at 90, 105 and 150 °C. Aspartic acid increased (4.5-45.6%) total anthocyanin stability at all temperatures, while… read more here.
Keywords: copigmentation; pelargonidin; acid copigmentation; pelargonidin glucoside ... See more keywords
Structural Activity and HAD Inhibition Efficiency of Pelargonidin and Its Glucoside—A Theoretical Approach
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27228016
Abstract: Anthocyanins are an important pharmaceutical ingredient possessing diet regulatory, antioxidant, anticancer, antidiabetic, anti-obesity, antimicrobial, and anti-inflammatory properties. Pelargonidin is an important anthocyanin-based orange-red flavonoid compound used in drugs for treating hypoglycemia, retinopathy, skeletal myopathy, etc.… read more here.
Keywords: efficiency pelargonidin; activity inhibition; structural activity; pelargonidin ... See more keywords