The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Recent Advances in Anthocyanin Analysis and Characterization
Open accessAbstract
Anthocyanins are a class of polyphenols responsible for the orange, red, purple and blue colors of many fruits, vegetables, grains, flowers and other plants. Consumption of anthocyanins has been linked as protective agents against many chronic diseases and possesses strong antioxidant properties leading to a variety of health benefits. In this review, we examine the advances in the chemical profiling of natural anthocyanins in plant and biological matrices using various chromatographic separations (HPLC and CE) coupled with different detection systems (UV, MS and NMR). An overview of anthocyanin chemistry, prevalence in plants, biosynthesis and metabolism, bioactivities and health properties, sample preparation and phytochemical investigations are discussed while the major focus examines the comparative advantages and disadvantages of each analytical technique.
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Cites
Polyphenols: Food sources and bioavailability
Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.727 · Cited by 8,175
Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies
Manach, C., Williamson, G., Morand, C., Scalbert, A., & Rémésy, C. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.230s · Cited by 4,219
Advances in flavonoid research since 1992
Harborne, J. B., & Williams, C. A. (2000) · Phytochemistry · doi:10.1016/s0031-9422(00)00235-1 · Cited by 3,956
Cited by
Health benefits of anthocyanins and molecular mechanisms: Update from recent decade
Li, D., Wang, P., Luo, Y., Zhao, M., & Chen, F. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1030064 · Cited by 489
“…reviews have illustrated these natural dietary phytochemicals in terms of their absorption (McGhie and Walton, 2007), metabolism (He and Giusti, 2010), bioavailability (Fernandes et al., 2014), and pharmacokinetics (Kay, 2006) as well as their various analytical techniques (Welch et al., 2008).”
BackgroundEffects of anthocyanins on the prevention and treatment of cancer
Lin, B., Gong, C., Song, H., & Cui, Y. (2017) · British Journal of Pharmacology · doi:10.1111/bph.13627 · Cited by 435
Hanani, Z. A. N., Yee, F. C., & Nor-Khaizura, M. A. R. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.10.007 · Cited by 341
Dulf, F. V., Vodnar, D. C., & Socaciu, C. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.04.016 · Cited by 218
Antimicrobial Activities of Natural Bioactive Polyphenols
Mandal, M. K., & Domb, A. J. (2024) · Pharmaceutics · doi:10.3390/pharmaceutics16060718 · Cited by 141
Metadata
- Authors
- Welch, C. R., Wu, Q., & Simon, J. E.
- Venue
- Current Analytical Chemistry
- Publisher
- Bentham Science Publishers Ltd.
- Published
- 2008-04-01
- Volume
- 4
- Issue
- 2
- Pages
- 75-101
- ISSN
- 1573-4110 (ISSN-L)
- OpenAlex
- W2093461890
- Cited by
- 293
- References
- 3
- FWCI
- 1.58
- Type
- journal article
- Language
- en
- Open access
- green
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