Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables.
Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums …

Abiotic stresses, such as heat, drought, salinity, low temperature, and heavy metals, inhibit
plant growth and reduce crop productivity. Abiotic stresses are becoming increasingly …

Polyphenol has been used in treatment for some health disorders due to their diverse health
promoting properties. These compounds can reduce the impacts of oxidation on the human …

We examined the inducement of an interaction between two carrier proteins, human serum
albumin (HSA) and human holo transferrin (HTF) within the presence of cyanidinin the form …

Anthocyanins are natural colorants with excellent antioxidant, antimicrobial and pH-sensitive
properties. In recent years, increasing attention has been paid to the development of active …

Advanced glycation end products (AGEs) are formed in non-enzymatic reaction, oxidation,
rearrangement and cross-linking between the active carbonyl groups of reducing sugars …

Anthocyanins are polyphenol compounds that render various hues of pink, red, purple, and
blue in flowers, vegetables, and fruits. Anthocyanins also play significant roles in plant …

This narrative mini-review summarizes current knowledge of the role of polyphenols in
health outcomes–and non-communicable diseases specifically–and discusses the …

The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays
have been proposed to measure the capacity of anthocyanins to prevent the oxidation …

Awareness of the human health benefits of blueberries is underpinned by a growing body of
positive scientific evidence from human observational and clinical research, plus …