Colored phytonutrients: Role and applications in the functional foods of anthocyanins

Evaluation of Anthocyanin Profile, Antioxidant, Cytoprotective, and Anti-Angiogenic Properties of Callistemon citrinus Flowers

“…Our metabolism and lifestyles, which expose organisms to many different stresses, generate, daily, a remarkable amount of reactive oxygen species (ROS) involved in illness conditions that can bring to the development of pathological states, influencing human wellness. Proanthocyanidins, and even more, anthocyanins, are one of the most promising and strong antioxidants among the flavonoid compounds [25,29,[46][47][48][49][50][51]. This behavior has been confirmed by the data obtained in free radical scavenging assays performed in this study, based on both hydrogen atom transfer and electron transfer-based methods.…”

“…Anthocyanins, either in dietary or non-dietary forms, are very interesting compounds with promising health properties. Being natural antioxidants, they may decrease oxidative stress, restoring the physiological antioxidant status [ 25 , 29 , 38 ]. Moreover, they may improve the quality and shelf life of several products by preventing oxidative rancidity and browning reactions in fat-based foods, meat, and dairy products [ 29 ].…”

“…Being natural antioxidants, they may decrease oxidative stress, restoring the physiological antioxidant status [ 25 , 29 , 38 ]. Moreover, they may improve the quality and shelf life of several products by preventing oxidative rancidity and browning reactions in fat-based foods, meat, and dairy products [ 29 ]. This is the first manuscript focusing on a detailed RP-HPLC-DAD-ESI-MS/MS separation and identification of anthocyanin’s profile of EAC ( Figure 1 ).…”

“…Although some scientific information on this plant is present in literature [ 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 ], to date, no studies are available about the anthocyanin profile of the flowers. Anthocyanins are the glycosylated forms of anthocyanidins responsible for the colors (red, purple, and blue) in fruits and vegetables, and some health promoting foods (such as berries, currants, grapes, and some tropical fruits) show high anthocyanin content [ 25 , 26 , 27 , 28 , 29 , 30 ]. Moreover, these compounds have remarkable biological and pharmaceutical potential, and several scientific reports on cell cultures, animal models, human clinical trials, and epidemiological studies showed their strong health promoting properties [ 31 , 32 , 33 , 34 , 35 , 36 , 37 ].…”

Молекулярно-Генетические Основы Для Направленной Селекции На Содержание Полифенольных Соединений В Зерне Ячменя

“…Их состав и количество имеют важное практическое значение и определяют целевое использование зерна. Антоциановые пигменты, которые могут синтезироваться в перикарпе (под контролем генов Ant1 и Ant2) и алейроновом слое зерна (Blx1-5), придавая ему фиолетовую и голубую окраски, соответственно, являются перспективными компонентами функционального питания [2]. Полимерные флавоноидные соединения проантоцианидины (Ant28) синтезируются в оболочке зерна ячменя, при окислении определяя красно-коричневую его окраску.…”