Scientific Opinion on the re‐evaluation of anthocyanins E 163
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Recent studies indicate acylated anthocyanins have better stability and antioxidative activity compared to their nonacylated counterparts. This study compared the effects of nonacylated and acylated anthocyanins on hepatic gene expression and metabolic profile in diabetic rats, using full-length transcriptomics and 1H NMR As a result, the acylated anthocyanins showed strong maltase inhibitory activities with IC(50) values of <200 microM, whereas no sucrase inhibition was observed. Of these, SOA-4 [Pg 3-O-(2-O-(6-O-(E-3-O-(beta-D-glucopyranosyl)caffeyl)-beta-D-glucopyranosyl)-6-O-E -caffeyl-beta-D-glucopyranoside)-5-O-beta-D-glucopyranoside] possessed the most potent maltase inhibitory activity (IC(50) = 60 microM). ABSTRACT: The thermal degradation pathways of acylated and nonacylated anthocyanins from 3 commercial sources have been investigated. Strawberry, elderberry, and black carrot concentrates were purified on XAD‐16‐HP and Sephadex‐LH‐20 columns to remove sugars, amino acids, salts, and phenolic compounds, respectively.
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poly-acylated anthocyanin (Yoshitama et al., 1994). How-ever, the other anthocyanins have not yet been identified. Given the potential of G. bicolor anthocyanins as a promis-ing coloring substance, we have isolated and purified two novel poly-acylated anthocyanins from G. bicolor leaves and elucidated their chemical structures by MS and NMR spec- Download Limit Exceeded You have exceeded your daily download allowance. Characterization of Acylated Anthocyanins in Callus Induced From Storage Root of Purple-Fleshed Sweet Potato, Ipomoea batatas L N. Terahara , 1 I. Konczak , 2 H. Ono , 3 M. Yoshimoto , 4 and O. Yamakawa 5 Common aliphatic acids acylated with sugar moieties in anthocyanins.
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Strawberry, elderberry, and black carrot concentrates were purified on XAD‐16‐HP and Sephadex‐LH‐20 columns to remove sugars, amino acids, salts, and phenolic compounds, respectively. Acylated anthocyanins are more stable than monomeric anthocyanins, but little is known about their physiological effects. We evaluated the hemodynamic effects of single intragastric doses of purple carrot (Daucus carota L.) anthocyanin (PCA) and two monomeric anthocyanins, cyanidin 3-O-glycoside (C3G) and de Findings of acylated anthocyanins with increased stability have shown that these pigments may impart desirable color and stability for commercial food products. Examples of suitable acylated anthocyanin sources may be radishes, red potatoes, red cabbage, black carrots, and purple sweet potatoes.
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Characterization of Acylated Anthocyanins in Callus Induced From Storage Root of Purple-Fleshed Sweet Potato, Ipomoea batatas L N. Terahara , 1 I. Konczak , 2 H. Ono , 3 M. Yoshimoto , 4 and O. Yamakawa 5 Common aliphatic acids acylated with sugar moieties in anthocyanins. Anthocyanin-rich foods are becoming more popular. Epidemiologic studies suggest that the consumption of anthocyanins lowers the risk of cardiovascular disease, diabetes, arthritis and cancer, due to their antioxidant anti-inflammatory Interestingly, the anthocyanins that the researchers identified were not equally absorbed, as measured by the portion of the ingested compound that reached the blood stream. Nearly 80 percent of cabbage anthocyanins tested were "acylated," meaning attached to acyl groups, which made them more stable and less absorbable. The optimum conditions of CS production was investigated using the purple sweetpotato pigment (PSP) separated from Ayamurasaki containing acylated anthocyanins in order to develop the efficient production method of CS. By heating PSP under weak acidic conditions, CS as the side chain fragment of acylaled anthocyanins was produced abundantly.
Four new acylated anthocyanins, alanins (1 – 4) were isolated from the MeOH extracts of purple yam, which were subsequently determined to be cyanidin (1, 2, and 4) and peonidin (3) type compounds, along with four known anthocyanins (5 – 8). The structures of 1 – 4 were determined by spectroscopic methods, including NMR and MS analyses. Acylated anthocyanins in var-ious flowering species are more stable compared with their nonacylated counterparts, most likely due to in-creased intramolecular stacking (Yonekura-Sakakibara et al., 2008). Wines made from red-berried grapevine cultivars such as cv Ives or Veeport with high propor-tions of acylated anthocyanins can have greater color
A grapevine anthocyanin acyltransferase, transcriptionally regulated by VvMYBA, can produce most acylated anthocyanins present in grape skins.
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The acyl groups are mostly derivatives of cinnamic acid such as p -coumaric, caffeic, and ferulic acid, but include some aliphatic acids such as malonic, succinic, and acetic acid as well. Broccoli is a nutritious vegetable and a good source of vitamins and minerals. It also contains important antioxidant phytochemicals like β-carotene and α-tocopherol, indoles and isothiocyanates.
The fate of acylated anthocyanins in mildly heated neutral solution 1. Introduction. Anthocyanins are plant pigments expressing a wide array of red to blue colors depending on pH and the 2. Materials & methods.
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acylate. acylation.
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If you have the appropriate software installed, you can download article citation data to the citation manager of your choice. Anthocyanins are present in fruits and berries as non-acylated glycosides of anthocyanidins, whereas acylated anthocyanins are found in some other foods such as purple potatoes, cabbages, and corns. Due to the different molecular structures, acylated anthocyanins differ from non-acylated anthocyanins in stability, solubility, and bioavailability. Abstract Three anthocyanins have been isolated from the leaves of the water lily, Nymphaea × marliacea . Even though the lability of the two major anthocyanins was high, especially the linkage between the acetic acid and the galactose moieties, it was possible by means of homo- and heteronuclear two-dimensional NMR techniques and electrospray mass spectrometry to give the full structures of 2021-03-31 Acylated anthocyanins from leaves of Oxalis triangularis Torgils Fossen a,*, Saleh Rayyan a, Maya H. Holmberg a, Ha˚vard S. Nateland b, Øyvind M. Andersen a a Department of Chemistry, University of Bergen, Alle´gt.
Decreased food intake and body weight gain, and increased lung weight and atherogenic index by feeding the rats on a diet containing paraquat were clearly suppressed by supplementing acylated anthocynins to the paraquat diet. New Acylated Anthocyanins and Other Flavonoids from the Red Flowers of Clematis Cultivars Masanori Hashimoto, Toshisada Suzuki, and Tsukasa Iwashina Natural Product Communications 2011 6 : 11 The amount of anthocyanins in the food grade crude extract from 100 g of potato (fresh weight) was 37.02 mg and the amount of purified anthocyanins present in the extract was 26.34 mg. The main anthocyanins identified were the rutinoside and glucosides of peonidin, petunidin, malvidin, and cyanidin acylated to p-coumaroyl, and feruloyl.