Flavonoids are stored in various plants and widely presented in different kinds of food in
variable amounts. Plant roots, stems, leaves, flowers and fruits are known to have high …

Anthocyanins belong to the flavonoid group of polyphenolic compounds, which are
responsible for the red and blue colors of plant organs such as fruits, flowers, and leaves …

Anthocyanins are a subgroup of flavonoids responsible for the blue, purple, and red color of
many fruits, flowers, and leaves. Consumption of foods rich in anthocyanins has been …

As the leading cause of death worldwide, viruses significantly affect global health. Despite
the rapid progress in human healthcare, there are few viricidal and antiviral therapies that …

Anthocyanins, the natural red and purple colorants of berries, fruits, vegetables, and tubers,
improve carbohydrate metabolism and decrease the risk factors of metabolic disorders, but …

This review considers the bioavailability of health-protective anthocyanin pigments from
foods, in light of the multiple molecular structures and complicated traffic patterns taken by …

Black elder (Sambucus nigra L.) has a long ethnobotanical history across many disparate
cultures as a treatment for viral infection and is currently one of the most‐used medicinal …

Until today, numerous studies evaluated the topic of anthocyanins and various types of
cancer, regarding the anthocyanins' preventative and inhibitory effects, underlying molecular …

Anthocyanins are biologically active water-soluble plant pigments that are responsible for
blue, purple, and red colors in various plant parts—especially in fruits and blooms …

Cranberries (Vaccinium macrocarpon) are a rich source of phenolic phytochemicals, which
likely contribute to their putative health benefits. A single-dose pharmacokinetic trial was …