These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

155 related articles for article (PubMed ID: 34946649)

  • 1. High-Resolution UPLC-MS Profiling of Anthocyanins and Flavonols of Red Cabbage (
    Mansour KA; Moustafa SF; Abdelkhalik SM
    Molecules; 2021 Dec; 26(24):. PubMed ID: 34946649
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Study of the mass spectrometric behaviors of anthocyanins in negative ionization mode and its applications for characterization of anthocyanins and non-anthocyanin polyphenols.
    Sun J; Lin LZ; Chen P
    Rapid Commun Mass Spectrom; 2012 May; 26(9):1123-33. PubMed ID: 22467463
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Development of green and sustainable smart biochromic and therapeutic bandage using red cabbage (Brassica oleracea L. Var. capitata) extract encapsulated into alginate nanoparticles.
    Alaysuy O; Snari RM; Alfi AA; Aldawsari AM; Abu-Melha S; Khalifa ME; El-Metwaly NM
    Int J Biol Macromol; 2022 Jun; 211():390-399. PubMed ID: 35580745
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Application of anthocyanins as natural dye extracted from Brassica oleracea L. var. capitata f. rubra: dyeing studies of wool and silk  fibres.
    Haddar W; Ben Ticha M; Meksi N; Guesmi A
    Nat Prod Res; 2018 Jan; 32(2):141-148. PubMed ID: 28658976
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Antioxidant and in vitro anticancer effect of 2-pyrrolidinone rich fraction of Brassica oleracea var. capitata through induction of apoptosis in human cancer cells.
    Thangam R; Suresh V; Rajkumar M; Vincent JD; Gunasekaran P; Anbazhagan C; Kaveri K; Kannan S
    Phytother Res; 2013 Nov; 27(11):1664-70. PubMed ID: 23292857
    [TBL] [Abstract][Full Text] [Related]  

  • 6. effect of dose size on bioavailability of acylated and nonacylated anthocyanins from red cabbage (Brassica oleracea L. Var. capitata).
    Charron CS; Clevidence BA; Britz SJ; Novotny JA
    J Agric Food Chem; 2007 Jun; 55(13):5354-62. PubMed ID: 17542615
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Antioxidant and Antiproliferative Activities of Kale (
    Lučić D; Pavlović I; Brkljačić L; Bogdanović S; Farkaš V; Cedilak A; Nanić L; Rubelj I; Salopek-Sondi B
    Molecules; 2023 Feb; 28(4):. PubMed ID: 36838827
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties.
    Koss-Mikołajczyk I; Kusznierewicz B; Wiczkowski W; Płatosz N; Bartoszek A
    J Sci Food Agric; 2019 Sep; 99(12):5499-5507. PubMed ID: 31099412
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Thermal degradation of red cabbage (Brassica oleracea L. var. Capitata f. rubra) anthocyanins in a water model extract under accelerated shelf-life testing.
    De Marchi L; Salemi L; Bellumori M; Chignola R; Mainente F; Santisteban Soto DV; Fierri I; Ciulu M; Zoccatelli G
    Food Chem; 2024 May; 440():138272. PubMed ID: 38159318
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization, quantification, and yearly variation of the naturally occurring polyphenols in a common red variety of curly kale ( Brassica oleracea L. convar. acephala var. sabellica cv. 'Redbor').
    Olsen H; Aaby K; Borge GI
    J Agric Food Chem; 2010 Nov; 58(21):11346-54. PubMed ID: 20949945
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of Purified Red Cabbage Anthocyanins: Improvement in HPLC Separation and Protective Effect against H₂O₂-Induced Oxidative Stress in HepG2 Cells.
    Fang S; Lin F; Qu D; Liang X; Wang L
    Molecules; 2018 Dec; 24(1):. PubMed ID: 30602654
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Red cabbage (Brassica oleracea L.) mediates redox-sensitive amelioration of dyslipidemia and hepatic injury induced by exogenous cholesterol administration.
    Al-Dosari MS
    Am J Chin Med; 2014; 42(1):189-206. PubMed ID: 24467544
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Antimicrobial Activity and Chemical Constitution of the Crude, Phenolic-Rich Extracts of
    Abdel-Shafi S; Al-Mohammadi AR; Sitohy M; Mosa B; Ismaiel A; Enan G; Osman A
    Molecules; 2019 Nov; 24(23):. PubMed ID: 31771271
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A new flavonol glycoside and biological activities of Adenanthera pavonina L. leaves.
    Mohammed RS; Abou Zeid AH; El-Kashoury EA; Sleem AA; Waly DA
    Nat Prod Res; 2014; 28(5):282-9. PubMed ID: 24289202
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage.
    Wu J; Liu W; Yuan L; Guan WQ; Brennan CS; Zhang YY; Zhang J; Wang ZD
    Sci Rep; 2017 Jul; 7(1):5232. PubMed ID: 28701702
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Isolation of High Purity Anthocyanin Monomers from Red Cabbage with Recycling Preparative Liquid Chromatography and Their Photostability.
    Chen Y; Wang Z; Zhang H; Liu Y; Zhang S; Meng Q; Liu W
    Molecules; 2018 Apr; 23(5):. PubMed ID: 29695065
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microencapsulation by spray-drying of polyphenols extracted from red chicory and red cabbage: Effects on stability and color properties.
    Zanoni F; Primiterra M; Angeli N; Zoccatelli G
    Food Chem; 2020 Mar; 307():125535. PubMed ID: 31639574
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MS
    Steingass CB; Burkhardt J; Bäumer V; Kumar K; Mibus-Schoppe H; Zinkernagel J; Esquivel P; Jiménez VM; Schweiggert R
    Food Chem; 2023 Aug; 416():135601. PubMed ID: 36907011
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing.
    Wiczkowski W; Szawara-Nowak D; Topolska J
    Food Chem; 2015 Jan; 167():115-23. PubMed ID: 25148967
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma.
    Wiczkowski W; Szawara-Nowak D; Romaszko J
    Food Chem; 2016 Jan; 190():730-740. PubMed ID: 26213032
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.