Anthocyanins are flavonoid compounds that are abundantly present in fruits and vegetables.
These compounds contribute to the color of these foods and offer various health benefits to …

Anthocyanins have good health benefits, but their poor stability limits their use in the food
industry. Increasing the stability of ACNs is necessary to facilitate their absorption …

Background Anthocyanins have gained significant attention in the food industry due to their
various health-promoting benefits and diverse colors. However, their low bioavailability and …

Currently, rice (Oryza sativa L.) production and consumption is increasing worldwide, and
many efforts to decrease the substantial impact of its byproducts are needed. In recent years …

Microgreens are young, immature vegetables that contain higher concentrations of active
compounds compared to mature vegetables and seeds. Radish microgreens are a good …

The aim of the study is to investigate the differences in the interaction of three structurally
diverse anthocyanidins, namely peonidin, petunidin, and delphinidin, as well as their …

Diabetes mellitus (DM) is an endocrinological disorder in which blood sugar levels get
elevated and if unmanaged, it leads to several critical complications. Existing therapies or …

The antioxidative and antiradical properties of malvidin (Mv), malvidin 3-O-glucoside (Mv 3-
glc) and malvidin 3, 5-O-diglucoside (Mv 3, 5-diglc) were evaluated by AAPH● and DPPH● …

The fruits of Aronia melanocarpa are well known due to their high anthocyanin content that
may be effective in preventing certain health disorders arising from oxidative stress. Various …

The present paper explores the biological potential of bioactive compounds present in wine
industry wastes, highlighting their valorization to promote sustainability and circular …