Research graph
References from Association analysis of color characteristics, anthocyanin profiles, and antioxidant capacity in purple/black agricultural products based on targeted metabolomics. Local targets link to admitted publications; unresolved targets remain external evidence.
Anthocyanin composition in black, blue, pink, purple, and red cereal grains
10.1021/jf0606609 · 2006 · External reference
Anthocyanin pigments: Beyond aesthetics
10.3390/molecules25235500 · 2020 · External reference
Analysis and antioxidant capacity of anthocyanin pigments. Part II: Chemical structure, color, and intake of anthocyanins
10.1080/10408347.2011.632314 · 2012 · External reference
Anthocyanin supplement as a dietary strategy in cancer prevention and management: A comprehensive review
10.1080/10408398.2021.1913092 · 2022 · External reference
Genetic loci regulating the concentrations of anthocyanins and proanthocyanidins in the pericarps of purple and red rice
10.1002/tpg2.20338 · 2023 · External reference
Anthocyanins and phenolic compounds in colored wheat grain
2025 · External reference
Relationship between color and antioxidant capacity of fruits and vegetables
10.1016/j.crfs.2019.11.001 · 2020 · External reference
The Colors of health: Chemistry, bioactivity, and market demand for colorful foods and natural food sources of colorants
10.1146/annurev-food-032519-051729 · 2020 · External reference
Analytical and theoretical studies of antioxidant properties of chosen anthocyanins; a structure-dependent relationships
10.3390/ijms23105432 · 2022 · External reference
Anthocyanins: Factors affecting their stability and degradation
10.3390/antiox10121967 · 2021 · External reference
Component characteristics and reactive oxygen species scavenging activity of anthocyanins from fruits of Lonicera caerulea L
10.1016/j.foodchem.2022.134391 · 2023 · External reference
Anthocyanins in whole grain cereals and their potential effect on health
10.3390/nu12102922 · 2020 · External reference
Purple wheat: Food development, anthocyanin stability, and potential health benefits
10.3390/foods12071358 · 2023 · External reference
Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities
10.1007/s11694-021-01267-0 · 2022 · External reference
Antioxidant properties of anthocyanins and their mechanism of action in atherosclerosis
10.1016/j.freeradbiomed.2021.05.040 · 2021 · External reference
Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage
2024 · External reference
Acylated anthocyanins from edible sources and their applications in food systems
10.1016/s1369-703x(02)00221-8 · 2003 · External reference
Anthocyanins
10.1016/j.cub.2012.01.021 · 2012 · External reference
Current knowledge of anthocyanin metabolism in the digestive tract: Absorption, distribution, degradation, and interconversion
10.1080/10408398.2022.2026291 · 2023 · External reference
Anthocyanins: Natural colorants with health-promoting properties
10.1146/annurev.food.080708.100754 · 2010 · External reference
Phenolic composition and antioxidant activity of purple sweet potato (Ipomoea batatas (L.) lam.): Varietal comparisons and physical distribution
10.3390/antiox10030462 · 2021 · External reference
New insights into the regulation of anthocyanin biosynthesis in fruits
10.1016/j.tplants.2013.06.003 · 2013 · External reference
Expression of genes involved in anthocyanin biosynthesis in relation to anthocyanin, proanthocyanidin, and flavonol levels during bilberry fruit development
10.1104/pp.006957 · 2002 · External reference
Expression of the flavonoid 3′-hydroxylase and flavonoid 3′,5′-hydroxylase genes and flavonoid composition in grape (Vitis vinifera)
10.1016/j.plantsci.2005.07.025 · 2006 · External reference
Coloring biology in grape skin: A prospective strategy for molecular farming
2018 · External reference
Genetic diversity of soybeans (Glycine max (L.) Merr.) with black seed coats and green cotyledons in Korean germplasm
10.3390/agronomy11030581 · 2021 · External reference
Anti-oxidant activity and total phenolic content of some Asian vegetables
10.1046/j.1365-2621.2002.00552.x · 2002 · External reference
Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits
10.1080/16546628.2017.1361779 · 2017 · External reference
Relationship between chemical structure and biological activity evaluated in vitro for six anthocyanidins Most commonly occurring in edible plants
10.3390/molecules28166156 · 2023 · External reference
Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-lab color of Thai arabica green coffee beans
10.1016/j.foodchem.2021.130504 · 2022 · External reference
Nutritional components in green leafy vegetables: A review
2020 · External reference
Blueberry anthocyanins: Protection against ageing and light-induced damage in retinal pigment epithelial cells
10.1017/s000711451100523x · 2012 · External reference
An insight into anti-inflammatory activities and inflammation related diseases of anthocyanins: A review of both in vivo and in vitro investigations
10.3390/ijms222011076 · 2021 · External reference
Carotenoids as natural functional pigments
10.1007/s11418-019-01364-x · 2020 · External reference
Genetic factors explaining anthocyanin pigmentation differences
2023 · External reference
Enhancing health benefits through chlorophylls and chlorophyll-rich agro-food: A comprehensive review
10.3390/molecules28145344 · 2023 · External reference
A review of the science of colorful, plant-based food and practical strategies for “eating the rainbow”
10.1155/2019/2125070 · 2019 · External reference
Metabolite profiling of red and blue potatoes revealed cultivar and tissue specific patterns for anthocyanins and other polyphenols
10.1007/s00425-017-2718-4 · 2017 · External reference
Anthocyanin-rich purple plant foods: Bioavailability, antioxidant mechanisms, and functional roles in redox regulation and exercise recovery
10.3390/nu17152453 · 2025 · External reference
Colour measurement and analysis in fresh and processed foods: A review
10.1007/s11947-012-0867-9 · 2012 · External reference
Survey of anthocyanin composition and concentration in diverse maize germplasms
10.1021/acs.jafc.7b00771 · 2017 · External reference
The case for anthocyanin consumption to promote human health: A review
10.1111/1541-4337.12024 · 2013 · External reference
Anthocyanin composition and storage degradation kinetics of anthocyanins-based natural food colourant from purple-fleshed sweet potato
10.1111/ijfs.14163 · 2019 · External reference
Quality assessment of 178 cultivars of plum regarding phenolic, anthocyanin and sugar content
10.1016/j.foodchem.2016.07.070 · 2017 · External reference
Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization
10.1371/journal.pone.0194367 · 2018 · External reference
Studies on anthocyanins: Color variation in anthocyanins
10.1021/ja01459a008 · 1919 · External reference
Total anthocyanin content, total phenolic content, and antioxidant activity of various blueberry cultivars grown in Togane, Chiba prefecture, Japan
10.3177/jnsv.67.201 · 2021 · External reference
The regulation of anthocyanin synthesis in the wheat pericarp
10.3390/molecules191220266 · 2014 · External reference
The state of the science on the health benefits of blueberries: A perspective
10.3389/fnut.2024.1415737 · 2024 · External reference
Biosynthesis and regulation of anthocyanin pathway genes
2022 · External reference
Biosynthesis of plant pigments: Anthocyanins, betalains and carotenoids
10.1111/j.1365-313x.2008.03447.x · 2008 · External reference
Anthocyanin composition of different wild and cultivated berry species
10.1016/j.lwt.2014.08.033 · 2015 · External reference
Changing diets and the transformation of the global food system
10.1111/nyas.14446 · 2020 · External reference
Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing
10.1016/j.foodchem.2014.06.087 · 2015 · External reference
Identification and characterization of HCT genes in blackberry: Overexpression of RuHCT1 enhances anthocyanin contents
10.1016/j.scienta.2024.113541 · 2024 · External reference
Color and nutritional analysis of ten different purple sweet potato varieties cultivated in China via principal component analysis and cluster analysis
10.3390/foods13060904 · 2024 · External reference
Optimization of enzyme-ultrasound assisted extraction from mulberries anthocyanins based on response surface methodology and deep neural networks and analysis of in vitro antioxidant activities
10.1016/j.foodchem.2025.143597 · 2025 · External reference
Investigating the effects of pulsed electric field (PEF) on the physicochemical properties and biological activities of chlorophyll aggregates: Mechanistic insights
2025 · External reference
Anthocyanins composition and antioxidant activity of purple rice and color degradation under sunlight exposure of purple rice wine
10.1007/s11694-022-01285-6 · 2022 · External reference
Processing affects (decreases or increases) metabolites, flavonoids, black rice pigment, and total antioxidant capacity of purple glutinous rice grains
2022 · External reference
Recent insights into anthocyanin biosynthesis, gene involvement, distribution regulation, and domestication process in rice (Oryza sativa L.)
10.1016/j.plantsci.2024.112282 · 2024 · External reference
