Tag: anthocyanins
Anthocyanins: Plant pigments widely present in red, purple and blue fruits, vegetables and grains, such as blackberries, cherries, pomegranates, black beans, and black rice.
News
10/03/16
Anthocyanin found primarily in red and black fruits inhibits triple negative breast cancer 11/25/13
Whole blueberry powder reduces breast cancer formation and growth in animal model 11/11/12
Healthy diet does not offset heightened breast cancer risk from alcohol consumption 10/17/12
Pomegranate juice inhibits metastatic processes in breast cancer cells 05/15/12
Blueberries and raspberries both reduce mammary tumor development 06/29/11
Purple rice compounds inhibit tumor blood vessel formation 11/21/10
Black rice compound induces breast cancer cell death and suppresses angiogenesis
Foods
Studies
Anthocyanins in cereals: Composition and health effects Delphinidin induced protective autophagy via mTOR pathway suppression and AMPK pathway activation in HER-2 positive breast cancer cells Anthocyanin and proanthocyanidin contents, antioxidant activity, and in situ degradability of black and red rice grains Anthocyanin‑rich blackcurrant extract inhibits proliferation of the MCF10A healthy human breast epithelial cell line through induction of G0/G1 arrest and apoptosis Changes in anthocyanidin levels during the maturation of color-fleshed potato (Solanum tuberosum L.) tubers Black carrot (Daucus carota L.), dietary and health promoting perspectives of its polyphenols: A review Antioxidant Activities and Anthocyanin Content of Fresh Fruits of Common Fig (Ficus carica L.) Cyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health Effects Anthocyanin Attenuates Doxorubicin-Induced Cardiomyotoxicity via Estrogen Receptor-α/β and Stabilizes HSF1 to Inhibit the IGF-IIR Apoptotic Pathway Delphinidin-3-glucoside suppresses breast carcinogenesis by inactivating the Akt/HOTAIR signaling pathway Effect of Anthocyanin Extract of Mulberry Fruit on the Apoptosis and the Mitochondrial Membrane Potential of Breast Cancer Cells Sulforaphene Interferes with Human Breast Cancer Cell Migration and Invasion through Inhibition of Hedgehog Signaling Dietary flavonoid intake and weight maintenance: three prospective cohorts of 124 086 US men and women followed for up to 24 years Anthocyanidins but not anthocyanins inhibit P-glycoprotein-mediated calcein extrusion - possible implication for orally administered drugs Investigating anthocyanin contents and in vitro tumor suppression properties of blueberry extracts prepared by various processes Identification and Quantification of Short Oligomeric Proanthocyanidins and Other Polyphenols in Boysenberry Seeds and Juice Bioavailability of Pelargonidin-3-O-glucoside and Its Metabolites in Humans Following the Ingestion of Strawberries with and without Cream Blueberry anthocyanins ameliorate radiation-induced lung injury through the protein kinase RNA-activated pathway Comparison of Nutritional Value, Antioxidant Potential, and Risk Assessment of the Mulberry (Morus) Fruits Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries Molecular mechanism of anti-cancer activity of phycocyanin in triple-negative breast cancer cells Organoleptic and Nutritional Evaluation of Antioxidant Rich Products Developed From Orange and Purple Fleshed Sweet Potato Phytoestrogenic activity of blackcurrant (Ribes nigrum) anthocyanins is mediated through estrogen receptor alpha Anthocyanin-containing purple-fleshed potatoes suppress colon tumorigenesis via elimination of colon cancer stem cells Epigenetic activities of flavonoids in the prevention and treatment of cancer Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields Antioxidant Activities and Cytotoxicity of Thai Pigmented Rice Variation in bioactive principles of Korean black raspberry (Rubus coreanus Miquel) during ripening Amazon acai: Chemistry and biological activities: A review Efficacy and Safety of Pomegranate Medicinal Products for Cancer Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage Anthocyanins potentiate the activity of trastuzumab in human epidermal growth factor receptor 2‑positive breast cancer cells in vitro and in vivo Delphinidin Suppresses PMA-Induced MMP-9 Expression by Blocking the NF-κB Activation Through MAPK Signaling Pathways in MCF-7 Human Breast Carcinoma Cells Effects of cooking techniques on vegetable pigments: a meta-analytic approach to carotenoid and anthocyanin levels Rubus fruticosus (blackberry) use as an herbal medicine Polyphenols of selected peach and plum genotypes reduce cell viability and inhibit proliferation of breast cancer cells while not affecting normal cells Analysis and metabolite profiling of glucosinolates, anthocyanins and free amino acids in inbred lines of green and red cabbage (Brassica oleracea L.) Selective Anti-Proliferation of HER2-Positive Breast Cancer Cells by Anthocyanins Identified by High-Throughput Screening Functional Characterization of Dihydroflavonol-4-Reductase in Anthocyanin Biosynthesis of Purple Sweet Potato Underlies the Direct Evidence of Anthocyanins Function against Abiotic Stresses Anticancer effects of bioactive berry compounds Antiproliferative and antioxidant activities of Turkish pomegranate (Punica granatum L.) accessions Extracts from Black Carrot Tissue Culture as Potent Anticancer Agents Proanthocyanidins of Cocoa: Bioavailability and Biological Activities Strawberry as a Functional Food: an evidence-based review Antioxidant, antimicrobial and anti-proliferative activities of Solanum tuberosum L. var. Vitelotte Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation Biochemical, antioxidant and anti-inflammatory properties of pomegranate fruits growing in Southern Italy (Salento, Apulia) 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 Tumor Angiogenesis as a Target for Dietary Cancer Prevention Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities Influence of Berry-Polyphenols on Receptor Signaling and Cell-Death Pathways: Implications for Breast Cancer Prevention Skin toxicity from external beam radiation therapy in breast cancer patients: protective effects of Resveratrol, Lycopene, Vitamin C and Anthocianin (Ixor(R)) The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits Anti-Inflammatory Effects of Polyphenolic-Enriched Red Raspberry Extract in an Antigen Induced Arthritis Rat Model Purple Rice (Oryza sativa L.) Extract and its Constituents Inhibit VEGF-induced Angiogenesis Anticancer Activities of an Anthocyanin-Rich Extract From Black Rice Against Breast Cancer Cells In Vitro and In Vivo Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries Relative Inhibition of Lipid Peroxidation, Cyclooxygenase Enzymes, and Human Tumor Cell Proliferation by Natural Food Colors Strawberry polyphenols are equally cytotoxic to tumourigenic and normal human breast and prostate cell lines Changes in hydrophilic and lipophilic antioxidant activity and related bioactive compounds during postharvest storage of yellow and purple plum cultivars Identifying peach and plum polyphenols with chemopreventive potential against estrogen-independent breast cancer cells Anthocyanidins inhibit activator protein 1 activity and cell transformation: structure-activity relationship and molecular mechanisms Delphinidin, a major anthocyanin in pigmented fruits and vegetables is a potent inhibitor of epidermal growth factor receptor and its downstream signaling pathway Wild fruits and pulps of frozen fruits: antioxidant activity, polyphenols and anthocyanins Açai (Euterpe oleracea Mart.) polyphenolics in their glycoside and aglycone forms induce apoptosis of HL-60 leukemia cells Antiproliferative and antioxidant properties of anthocyanin-rich extract from açai Phytochemical composition and thermal stability of two commercial açai species, Euterpe oleracea and Euterpe precatoria Structural identification of two major anthocyanin components of boysenberry by NMR spectroscopy Effect of domestic cooking on the red cabbage hydrophilic antioxidants Antioxidant and Antiproliferative Activities of Raspberries Anticancer activities of cranberry phytochemicals: An update Antioxidant activity and phenolic content of Oregon caneberries Berry phytochemicals, genomic stability and cancer: Evidence for chemoprotection at several stages in the carcinogenic process Cytoprotective effects of anthocyanins and other phenolic fractions of Boysenberry and blackcurrant on dopamine and amyloid -induced oxidative stress in transfected COS-7 cells Inhibition of Cancer Cell Proliferation in Vitro by Fruit and Berry Extracts and Correlations with Antioxidant Levels Effect of select berries on estrogen-induced mammary tissue proliferation Blackberry, Black Raspberry, Blueberry, Cranberry, Red Raspberry, and Strawberry Extracts Inhibit Growth and Stimulate Apoptosis of Human Cancer Cells In Vitro Anthocyanin-rich berry extracts and epigallocatechin gallate reduce the enhanced invasiveness of estrogen-negative human breast carcinoma cells elicited by serum Characterization of Blackberry Extract and Its Antiproliferative and Anti-Inflammatory Properties
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