523 related articles for article (PubMed ID: 18959410)
1. In vitro digestion of betalainic foods. Stability and bioaccessibility of betaxanthins and betacyanins and antioxidative potential of food digesta.
Tesoriere L; Fazzari M; Angileri F; Gentile C; Livrea MA
J Agric Food Chem; 2008 Nov; 56(22):10487-92. PubMed ID: 18959410
[TBL] [Abstract][Full Text] [Related]
2. Trans-epithelial transport of the betalain pigments indicaxanthin and betanin across Caco-2 cell monolayers and influence of food matrix.
Tesoriere L; Gentile C; Angileri F; Attanzio A; Tutone M; Allegra M; Livrea MA
Eur J Nutr; 2013 Apr; 52(3):1077-87. PubMed ID: 22806766
[TBL] [Abstract][Full Text] [Related]
3. The effect of thermal treatment on antioxidant capacity and pigment contents in separated betalain fractions.
Mikołajczyk-Bator K; Pawlak S
Acta Sci Pol Technol Aliment; 2016; 15(3):257-265. PubMed ID: 28071025
[TBL] [Abstract][Full Text] [Related]
4. Identification of betalains from yellow beet (Beta vulgaris L.) and cactus pear [Opuntia ficus-indica (L.) Mill.] by high-performance liquid chromatography-electrospray ionization mass spectrometry.
Stintzing FC; Schieber A; Carle R
J Agric Food Chem; 2002 Apr; 50(8):2302-7. PubMed ID: 11929288
[TBL] [Abstract][Full Text] [Related]
5. Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones.
Stintzing FC; Herbach KM; Mosshammer MR; Carle R; Yi W; Sellappan S; Akoh CC; Bunch R; Felker P
J Agric Food Chem; 2005 Jan; 53(2):442-51. PubMed ID: 15656686
[TBL] [Abstract][Full Text] [Related]
6. Antioxidant activities of sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: betanin and indicaxanthin.
Butera D; Tesoriere L; Di Gaudio F; Bongiorno A; Allegra M; Pintaudi AM; Kohen R; Livrea MA
J Agric Food Chem; 2002 Nov; 50(23):6895-901. PubMed ID: 12405794
[TBL] [Abstract][Full Text] [Related]
7. Distribution of betalain pigments in red blood cells after consumption of cactus pear fruits and increased resistance of the cells to ex vivo induced oxidative hemolysis in humans.
Tesoriere L; Butera D; Allegra M; Fazzari M; Livrea MA
J Agric Food Chem; 2005 Feb; 53(4):1266-70. PubMed ID: 15713051
[TBL] [Abstract][Full Text] [Related]
8. Color properties and stability of betacyanins from Opuntia fruits.
Castellar R; Obón JM; Alacid M; Fernández-López JA
J Agric Food Chem; 2003 Apr; 51(9):2772-6. PubMed ID: 12696971
[TBL] [Abstract][Full Text] [Related]
9. Identification and quantification of betalains from the fruits of 10 mexican prickly pear cultivars by high-performance liquid chromatography and electrospray ionization mass spectrometry.
Castellanos-Santiago E; Yahia EM
J Agric Food Chem; 2008 Jul; 56(14):5758-64. PubMed ID: 18578538
[TBL] [Abstract][Full Text] [Related]
10. Betanin--a food colorant with biological activity.
Esatbeyoglu T; Wagner AE; Schini-Kerth VB; Rimbach G
Mol Nutr Food Res; 2015 Jan; 59(1):36-47. PubMed ID: 25178819
[TBL] [Abstract][Full Text] [Related]
11. Stabilization of the bioactive pigment of opuntia fruits through maltodextrin encapsulation.
Gandía-Herrero F; Jiménez-Atiénzar M; Cabanes J; García-Carmona F; Escribano J
J Agric Food Chem; 2010 Oct; 58(19):10646-52. PubMed ID: 20812722
[TBL] [Abstract][Full Text] [Related]
12. pH-dependent stability of major betalains in the encapsulated beetroot extracts (Beta vulgaris L.).
Lukitasari DM; Indrawati R; Chandra RD; Heriyanto ; Shioi Y; Botosudarmo THP
J Food Sci; 2024 May; 89(5):2761-2773. PubMed ID: 38551035
[TBL] [Abstract][Full Text] [Related]
13. Betacyanins and Betaxanthins in Cultivated Varieties of
Skalicky M; Kubes J; Shokoofeh H; Tahjib-Ul-Arif M; Vachova P; Hejnak V
Molecules; 2020 Nov; 25(22):. PubMed ID: 33218115
[TBL] [Abstract][Full Text] [Related]
14. Determination of free amino compounds in betalainic fruits and vegetables by gas chromatography with flame ionization and mass spectrometric detection.
Kugler F; Graneis S; Schreiter PP; Stintzing FC; Carle R
J Agric Food Chem; 2006 Jun; 54(12):4311-8. PubMed ID: 16756361
[TBL] [Abstract][Full Text] [Related]
15. Betalains, the nature-inspired pigments, in health and diseases.
Rahimi P; Abedimanesh S; Mesbah-Namin SA; Ostadrahimi A
Crit Rev Food Sci Nutr; 2019; 59(18):2949-2978. PubMed ID: 29846082
[TBL] [Abstract][Full Text] [Related]
16. Identification of betalains from petioles of differently colored Swiss chard (Beta vulgaris L. ssp. cicla [L.] Alef. Cv. Bright Lights) by high-performance liquid chromatography-electrospray ionization mass spectrometry.
Kugler F; Stintzing FC; Carle R
J Agric Food Chem; 2004 May; 52(10):2975-81. PubMed ID: 15137842
[TBL] [Abstract][Full Text] [Related]
17. HPLC-MS(n) Identification of Betalain Profile of Different Beetroot (Beta vulgaris L. ssp. vulgaris) Parts and Cultivars.
Slatnar A; Stampar F; Veberic R; Jakopic J
J Food Sci; 2015 Sep; 80(9):C1952-8. PubMed ID: 26243178
[TBL] [Abstract][Full Text] [Related]
18. Chemical characterization of yellow-orange and purple varieties of Opuntia ficus-indica fruits and thermal stability of their betalains.
Carreón-Hidalgo JP; Román-Guerrero A; Navarro-Ocaña A; Gómez-Linton DR; Franco-Vásquez DC; Franco-Vásquez AM; Arreguín-Espinosa R; Pérez-Flores LJ
J Food Sci; 2023 Jan; 88(1):161-174. PubMed ID: 36524774
[TBL] [Abstract][Full Text] [Related]
19. The plasma bioavailability of nitrate and betanin from Beta vulgaris rubra in humans.
Clifford T; Constantinou CM; Keane KM; West DJ; Howatson G; Stevenson EJ
Eur J Nutr; 2017 Apr; 56(3):1245-1254. PubMed ID: 26873098
[TBL] [Abstract][Full Text] [Related]
20. Betalains in red and yellow varieties of the Andean tuber crop ulluco (Ullucus tuberosus).
Svenson J; Smallfield BM; Joyce NI; Sansom CE; Perry NB
J Agric Food Chem; 2008 Sep; 56(17):7730-7. PubMed ID: 18662012
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
