215 related articles for article (PubMed ID: 15277754)
1. Absorption of acylated anthocyanins in rats and humans after ingesting an extract of Ipomoea batatas purple sweet potato tuber.
Harada K; Kano M; Takayanagi T; Yamakawa O; Ishikawa F
Biosci Biotechnol Biochem; 2004 Jul; 68(7):1500-7. PubMed ID: 15277754
[TBL] [Abstract][Full Text] [Related]
2. Antioxidative activity of anthocyanins from purple sweet potato, Ipomoera batatas cultivar Ayamurasaki.
Kano M; Takayanagi T; Harada K; Makino K; Ishikawa F
Biosci Biotechnol Biochem; 2005 May; 69(5):979-88. PubMed ID: 15914919
[TBL] [Abstract][Full Text] [Related]
3. Determination of acylated anthocyanin in human urine after ingesting a purple-fleshed sweet potato beverage with various contents of anthocyanin by LC-ESI-MS/MS.
Oki T; Suda I; Terahara N; Sato M; Hatakeyama M
Biosci Biotechnol Biochem; 2006 Oct; 70(10):2540-3. PubMed ID: 17031052
[TBL] [Abstract][Full Text] [Related]
4. Preparative isolation and purification of anthocyanins from purple sweet potato by high-speed counter-current chromatography.
Qiu F; Luo J; Yao S; Ma L; Kong L
J Sep Sci; 2009 Jun; 32(12):2146-51. PubMed ID: 19479751
[TBL] [Abstract][Full Text] [Related]
5. Direct absorption of acylated anthocyanin in purple-fleshed sweet potato into rats.
Suda I; Oki T; Masuda M; Nishiba Y; Furuta S; Matsugano K; Sugita K; Terahara N
J Agric Food Chem; 2002 Mar; 50(6):1672-6. PubMed ID: 11879056
[TBL] [Abstract][Full Text] [Related]
6. Characterization of Acylated Anthocyanins in Callus Induced From Storage Root of Purple-Fleshed Sweet Potato, Ipomoea batatas L.
Terahara N; Konczak I; Ono H; Yoshimoto M; Yamakawa O
J Biomed Biotechnol; 2004; 2004(5):279-286. PubMed ID: 15577190
[TBL] [Abstract][Full Text] [Related]
7. Anti-hyperglycemic effect of diacylated anthocyanin derived from Ipomoea batatas cultivar Ayamurasaki can be achieved through the alpha-glucosidase inhibitory action.
Matsui T; Ebuchi S; Kobayashi M; Fukui K; Sugita K; Terahara N; Matsumoto K
J Agric Food Chem; 2002 Dec; 50(25):7244-8. PubMed ID: 12452639
[TBL] [Abstract][Full Text] [Related]
8. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.
Xu J; Su X; Lim S; Griffin J; Carey E; Katz B; Tomich J; Smith JS; Wang W
Food Chem; 2015 Nov; 186():90-6. PubMed ID: 25976796
[TBL] [Abstract][Full Text] [Related]
9. Probing anthocyanin profiles in purple sweet potato cell line (Ipomoea batatas L. Cv. Ayamurasaki) by high-performance liquid chromatography and electrospray ionization tandem mass spectrometry.
Tian Q; Konczak I; Schwartz SJ
J Agric Food Chem; 2005 Aug; 53(16):6503-9. PubMed ID: 16076141
[TBL] [Abstract][Full Text] [Related]
10. Isolation and identification of colourless caffeoyl compounds in purple sweet potato by HPLC-DAD-ESI/MS and their antioxidant activities.
Zhao JG; Yan QQ; Xue RY; Zhang J; Zhang YQ
Food Chem; 2014 Oct; 161():22-6. PubMed ID: 24837917
[TBL] [Abstract][Full Text] [Related]
11. Evaluation of structure and bioprotective activity of key high molecular weight acylated anthocyanin compounds isolated from the purple sweet potato (Ipomoea batatas L. cultivar Eshu No.8).
Luo CL; Zhou Q; Yang ZW; Wang RD; Zhang JL
Food Chem; 2018 Feb; 241():23-31. PubMed ID: 28958523
[TBL] [Abstract][Full Text] [Related]
12. Six Diacylated Anthocyanins from the Storage Roots of Purple Sweet Potato, Ipomoea batatas.
Terahara N; Shimizu T; Kato Y; Nakamura M; Maitani T; Yamaguchi MA; Goda Y
Biosci Biotechnol Biochem; 1999; 63(8):1420-4. PubMed ID: 27389506
[TBL] [Abstract][Full Text] [Related]
13. Anthocyanin Accumulation in the Leaves of the Purple Sweet Potato (
Li G; Lin Z; Zhang H; Liu Z; Xu Y; Xu G; Li H; Ji R; Luo W; Qiu Y; Qiu S; Tang H
Molecules; 2019 Oct; 24(20):. PubMed ID: 31627373
[TBL] [Abstract][Full Text] [Related]
14. Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical properties.
Oliveira H; Basílio N; Pina F; Fernandes I; de Freitas V; Mateus N
Food Chem; 2019 Aug; 288():386-394. PubMed ID: 30902308
[TBL] [Abstract][Full Text] [Related]
15. Identification and Quantitation of Anthocyanins in Purple-Fleshed Sweet Potatoes Cultivated in China by UPLC-PDA and UPLC-QTOF-MS/MS.
He W; Zeng M; Chen J; Jiao Y; Niu F; Tao G; Zhang S; Qin F; He Z
J Agric Food Chem; 2016 Jan; 64(1):171-7. PubMed ID: 26687974
[TBL] [Abstract][Full Text] [Related]
16. Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology.
Liu X; Mu T; Sun H; Zhang M; Chen J
Food Chem; 2013 Dec; 141(3):3034-41. PubMed ID: 23871056
[TBL] [Abstract][Full Text] [Related]
17. Profiling of anthocyanins in transgenic purple-fleshed sweet potatoes by HPLC-MS/MS.
Ge J; Hu Y; Wang H; Huang Y; Zhang P; Liao Z; Chen M
J Sci Food Agric; 2017 Nov; 97(14):4995-5003. PubMed ID: 28419463
[TBL] [Abstract][Full Text] [Related]
18. Functional new acylated sophoroses and deglucosylated anthocyanins in a fermented red vinegar.
Terahara N; Matsui T; Minoda K; Nasu K; Kikuchi R; Fukui K; Ono H; Matsumoto K
J Agric Food Chem; 2009 Sep; 57(18):8331-8. PubMed ID: 19702267
[TBL] [Abstract][Full Text] [Related]
19. HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction.
Zhu Z; Guan Q; Koubaa M; Barba FJ; Roohinejad S; Cravotto G; Yang X; Li S; He J
Food Chem; 2017 Jan; 215():391-400. PubMed ID: 27542491
[TBL] [Abstract][Full Text] [Related]
20. Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging.
Li S; An Y; Fu W; Sun X; Li W; Li T
Food Res Int; 2017 Oct; 100(Pt 2):235-240. PubMed ID: 28888446
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
