The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Oxygen Radical Absorbing Capacity of Anthocyanins
Abstract
Anthocyanins are natural colorants belonging to the flavonoid family. They are widely distributed among flowers, fruits, and vegetables. Using the automated oxygen radical absorbance capacity (ORAC) assay developed in our laboratory, we determined the antioxidant capacity of 14 anthocyanins including the aglycons delphinidin, cyanindin, pelargonidin, malvidin, peonidin, and their derivatives with different sugar linkages. Among these anthocyanins, kuromanin (cyanidin-3-glucoside) had the highest ORAC activity, which was 3.5 times stronger than Trolox (vitamin E analogue), while pelargonin had the lowest antioxidant activity but was still as potent as Trolox. Different patterns of hydroxylation and glycosylation in anthocyanins appear to modulate their antioxidant properties. Therefore, in addition to their colorful characteristics, anthocyanins possess potent antioxidant properties. Keywords: Anthocyanins; flavonoids; colorants; ORAC; antioxidant; peroxyl radical
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Cites
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(95)02227-9 · Cited by 9,085
Diet and Health: What Should We Eat?
Willett, W. C. (1994) · Science · doi:10.1126/science.8160011 · Cited by 1,008
Cited by
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Anthocyanins: Natural Colorants with Health-Promoting Properties
He, J., & Giusti, M. M. (2010) · Annual Review of Food Science and Technology · doi:10.1146/annurev.food.080708.100754 · Cited by 1,637
Frankel, E. N., & Meyer, A. S. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/1097-0010(200010)80:13<1925::aid-jsfa714>3.0.co;2-4 · Cited by 1,120
The strawberry: Composition, nutritional quality, and impact on human health
Giampieri, F., Tulipani, S., Alvarez-Suarez, J. M., Quiles, J. L., Mezzetti, B., & Battino, M. (2012) · Nutrition · doi:10.1016/j.nut.2011.08.009 · Cited by 1,044
Metadata
- Authors
- Wang, H., Cao, G., & Prior, R. L.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1997-02-01
- Volume
- 45
- Issue
- 2
- Pages
- 304-309
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2051304107
- Cited by
- 1,365
- References
- 2
- FWCI
- 10.88
- Type
- journal article
- Language
- en
- Open access
- closed
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