175 related articles for article (PubMed ID: 32086122)
1. In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II metabolization.
Han F; Oliveira H; Brás NF; Fernandes I; Cruz L; De Freitas V; Mateus N
Food Chem; 2020 Jul; 317():126398. PubMed ID: 32086122
[TBL] [Abstract][Full Text] [Related]
2. GLUT1 and GLUT3 involvement in anthocyanin gastric transport- Nanobased targeted approach.
Oliveira H; Roma-Rodrigues C; Santos A; Veigas B; Brás N; Faria A; Calhau C; de Freitas V; Baptista PV; Mateus N; Fernandes AR; Fernandes I
Sci Rep; 2019 Jan; 9(1):789. PubMed ID: 30692585
[TBL] [Abstract][Full Text] [Related]
3. Experimental and Theoretical Data on the Mechanism by Which Red Wine Anthocyanins Are Transported through a Human MKN-28 Gastric Cell Model.
Oliveira H; Fernandes I; Brás NF; Faria A; De Freitas V; Calhau C; Mateus N
J Agric Food Chem; 2015 Sep; 63(35):7685-92. PubMed ID: 25858301
[TBL] [Abstract][Full Text] [Related]
4. Anthocyanins from red wine--their stability under simulated gastrointestinal digestion.
McDougall GJ; Fyffe S; Dobson P; Stewart D
Phytochemistry; 2005 Nov; 66(21):2540-8. PubMed ID: 16242736
[TBL] [Abstract][Full Text] [Related]
5. Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside.
Fanzone M; González-Manzano S; Pérez-Alonso J; Escribano-Bailón MT; Jofré V; Assof M; Santos-Buelga C
Food Chem; 2015 May; 175():166-73. PubMed ID: 25577066
[TBL] [Abstract][Full Text] [Related]
6. Anthocyanin transformation in Cabernet Sauvignon wine during aging.
Wang H; Race EJ; Shrikhande AJ
J Agric Food Chem; 2003 Dec; 51(27):7989-94. PubMed ID: 14690384
[TBL] [Abstract][Full Text] [Related]
7. Absorption of anthocyanins through intestinal epithelial cells - Putative involvement of GLUT2.
Faria A; Pestana D; Azevedo J; Martel F; de Freitas V; Azevedo I; Mateus N; Calhau C
Mol Nutr Food Res; 2009 Nov; 53(11):1430-7. PubMed ID: 19785001
[TBL] [Abstract][Full Text] [Related]
8. Absorption of anthocyanins from blueberry extracts by caco-2 human intestinal cell monolayers.
Yi W; Akoh CC; Fischer J; Krewer G
J Agric Food Chem; 2006 Jul; 54(15):5651-8. PubMed ID: 16848559
[TBL] [Abstract][Full Text] [Related]
9. Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry.
Wang H; Race EJ; Shrikhande AJ
J Agric Food Chem; 2003 Mar; 51(7):1839-44. PubMed ID: 12643639
[TBL] [Abstract][Full Text] [Related]
10. Malvidin-3- O-glucoside Chemical Behavior in the Wine pH Range.
Forino M; Gambuti A; Luciano P; Moio L
J Agric Food Chem; 2019 Jan; 67(4):1222-1229. PubMed ID: 30604613
[TBL] [Abstract][Full Text] [Related]
11. Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine.
Oliveira H; Perez-Gregório R; de Freitas V; Mateus N; Fernandes I
Food Chem; 2019 Mar; 276():410-418. PubMed ID: 30409613
[TBL] [Abstract][Full Text] [Related]
12. Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches.
Han FL; Li Z; Xu Y
J Food Sci; 2015 Dec; 80(12):C2751-8. PubMed ID: 26588442
[TBL] [Abstract][Full Text] [Related]
13. Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like Conditions.
Setford PC; Jeffery DW; Grbin PR; Muhlack RA
Molecules; 2018 Aug; 23(9):. PubMed ID: 30150601
[TBL] [Abstract][Full Text] [Related]
14. Stability and Antiproliferative Activity of Malvidin-Based Non-Oxonium Derivative (Oxovitisin A) Compared with Precursor Anthocyanins and Pyranoanthocyanins.
Wu M; Ma Y; Li A; Wang J; He J; Zhang R
Molecules; 2022 Aug; 27(15):. PubMed ID: 35956980
[TBL] [Abstract][Full Text] [Related]
15. Reactivity comparison of three malvidin-type anthocyanins forming derived pigments in model wine solutions.
Zhao X; Zhang N; He F; Duan C
Food Chem; 2022 Aug; 384():132534. PubMed ID: 35219237
[TBL] [Abstract][Full Text] [Related]
16. Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutions.
Liu Y; Zhang XK; Shi Y; Duan CQ; He F
Food Chem; 2019 Jun; 283():315-323. PubMed ID: 30722877
[TBL] [Abstract][Full Text] [Related]
17. Preparative isolation of anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to red wine.
Degenhardt A; Hofmann S; Knapp H; Winterhalter P
J Agric Food Chem; 2000 Dec; 48(12):5812-8. PubMed ID: 11312759
[TBL] [Abstract][Full Text] [Related]
18. On the bioavailability of flavanols and anthocyanins: flavanol-anthocyanin dimers.
Fernandes I; Nave F; Gonçalves R; de Freitas V; Mateus N
Food Chem; 2012 Nov; 135(2):812-8. PubMed ID: 22868163
[TBL] [Abstract][Full Text] [Related]
19. Investigations on anthocyanins in wines from Vitis vinifera cv. pinotage: factors influencing the formation of pinotin A and its correlation with wine age.
Schwarz M; Hofmann G; Winterhalter P
J Agric Food Chem; 2004 Feb; 52(3):498-504. PubMed ID: 14759139
[TBL] [Abstract][Full Text] [Related]
20. Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring.
Zhao X; Ding BW; Qin JW; He F; Duan CQ
Food Chem; 2020 Oct; 326():126960. PubMed ID: 32413752
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
