Tag: anthocyanin

News

• Black rice compound induces breast cancer cell death and and suppresses angiogenesis
• Blueberries and raspberries both reduce mammary tumor development
• Breast cancer blood vessel formation is blocked by ellagic acid
• Pomegranate compounds inhibit aromatase and reduces breast cancer cell proliferation
• Purple rice compounds inhibit tumor blood vessel formation

Foods

• açaí berries  apricots  asparagus  beets  blackberries  boysenberries  brown rice  buckwheat  cabbage  carrots  cherries  cranberries  currants  peaches  plums  pomegranates  potatoes  raspberries  strawberries  tomatoes  vinegar 

Studies

• Açai (Euterpe oleracea Mart.) polyphenolics in their glycoside and aglycone forms induce apoptosis of HL-60 leukemia cells
• Anthocyanin-rich berry extracts and epigallocatechin gallate reduce the enhanced invasiveness of estrogen-negative human breast carcinoma cells elicited by serum
• Anthocyanins in Fruits of Passiflora edulis and P. suberosa
• Anti-Inflammatory Effects of Polyphenolic-Enriched Red Raspberry Extract in an Antigen Induced Arthritis Rat Model
• Anticancer Activities of an Anthocyanin-Rich Extract From Black Rice Against Breast Cancer Cells In Vitro and In Vivo
• Anticancer activities of cranberry phytochemicals: An update
• Antioxidant activity and phenolic content of Oregon caneberries
• Antioxidant and Antiproliferative Activities of Raspberries
• Antiproliferative and antioxidant properties of anthocyanin-rich extract from açai
• Berry phytochemicals, genomic stability and cancer: Evidence for chemoprotection at several stages in the carcinogenic process
• Blackberry, Black Raspberry, Blueberry, Cranberry, Red Raspberry, and Strawberry Extracts Inhibit Growth and Stimulate Apoptosis of Human Cancer Cells In Vitro
• Changes in hydrophilic and lipophilic antioxidant activity and related bioactive compounds during postharvest storage of yellow and purple plum cultivars
• Characterization of Blackberry Extract and Its Antiproliferative and Anti-Inflammatory Properties
• Cytoprotective effects of anthocyanins and other phenolic fractions of Boysenberry and blackcurrant on dopamine and amyloid -induced oxidative stress in transfected COS-7 cells
• Effect of domestic cooking on the red cabbage hydrophilic antioxidants
• Effect of select berries on estrogen-induced mammary tissue proliferation
• Effects of anthocyanins and other phenolics of boysenberry and blackcurrant as inhibitors of oxidative stress and damage to cellular DNA in SH-SY5Y and HL-60 cells
• Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours
• Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries
• Identifying peach and plum polyphenols with chemopreventive potential against estrogen-independent breast cancer cells
• Influence of Berry-Polyphenols on Receptor Signaling and Cell-Death Pathways: Implications for Breast Cancer Prevention
• Inhibition of Cancer Cell Proliferation in Vitro by Fruit and Berry Extracts and Correlations with Antioxidant Levels
• Phytochemical composition and thermal stability of two commercial açai species, Euterpe oleracea and Euterpe precatoria
• Purple Rice (Oryza sativa L.) Extract and its Constituents Inhibit VEGF-induced Angiogenesis
• Relative Inhibition of Lipid Peroxidation, Cyclooxygenase Enzymes, and Human Tumor Cell Proliferation by Natural Food Colors
• Skin toxicity from external beam radiation therapy in breast cancer patients: protective effects of Resveratrol, Lycopene, Vitamin C and Anthocianin (Ixor(R))
• Strawberry polyphenols are equally cytotoxic to tumourigenic and normal human breast and prostate cell lines
• The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits
• Tumor Angiogenesis as a Target for Dietary Cancer Prevention
• Wild fruits and pulps of frozen fruits: antioxidant activity, polyphenols and anthocyanins