anthocyanin/καλαμπόκι

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Anthocyanins from maize (Zea mays) and reed canarygrass (Phalaris arundinacea).

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Flowers of maize, Zea mays, and reed canarygrass, Phalaris arundinacea, contain the same anthocyanins: cyanidin 3-glucoside, cyanidin 3-(6' '-malonylglucoside), cyanidin 3-(3' ',6' '-dimalonylglucoside), peonidin 3-glucoside, peonidin 3-(6' '-malonylglucoside), and peonidin 3-(dimalonylglucoside).

Timing and Pattern of Anthocyanin Accumulation during Grain Filling in Purple Waxy Corn ( Zea mays L.) Suggest Optimal Harvest Dates

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Purple-corn kernels contain anthocyanins, a group of antioxidants proposed to be beneficial to human health. This study investigated the concentrations of anthocyanins and amino acids and the composition of fatty acids in the kernels of purple waxy corn (Zea mays L.) "Heukjinjuchal" during

Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract.

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Purple corn (Zea mays L.) is a rich and economic source of anthocyanin colorants and functional ingredients. However, high levels of anthocyanin-rich waste are generated during processing, reducing the yields and increasing the costs of the final product. This waste has been associated with

Optimization of extraction parameters of PTP1β (protein tyrosine phosphatase 1β), inhibitory polyphenols, and anthocyanins from Zea mays L. using response surface methodology (RSM).

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BACKGROUND Protein tyrosine phosphatase expressed in insulin-sensitive tissues (such as liver, muscle, and adipose tissue) has a key role in the regulation of insulin signaling and pathway activation, making protein tyrosine phosphatase a promising target for the treatment of type 2 diabetes

Composition and thermal stability of anthocyanins from chinese purple corn ( Zea mays L.).

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Chinese purple corn extracts ( Zea mays L., Zhuozhou, Hebei, China) (EZPC) were selected among five Chinese purple corn hybrids due to their higher anthocyanin content, and their thermal stability was evaluated. The total anthocyanin content and total phenolic content of EZPC were 304.5 +/- 16.32 mg

Effects of growing conditions on purple corncob (Zea mays L.) anthocyanins.

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Purple corn ( Zea mays L.) has been used for centuries as a natural food colorant in South America and, more recently, in Asia and Europe. However, limited information is available on the factors affecting their anthocyanin concentration and profiles. In this study, 18 purple corn samples grown

[CONTENT OF OXIDATIVE STRESS MARKERS IN BLOOD PLASMA UNDER THE ACTION OF EXTRACTS OF GRATIOLA OFFICINALIS L., HELICHRYSUM ARENARIUM (L.) MOENCH, AND ANTHOCYANIN FORMS OF ZEA MAYS L].

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The effect of aqueous solutions of dry ethanol extracts of Gratiola officinalis L., Helichrysum arenarium (L.) Moench, and anthocyanin forms of Zea mays L. on the dioxidin-induced lipid peroxidation in blood has been studied on rats. It is established that all these extracts are capable of reducing

Short communication: Purple corn (Zea mays L.) stover silage with abundant anthocyanins transferring anthocyanin composition to the milk and increasing antioxidant status of lactating dairy goats.

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The present study used 16 multiparous lactating Saanen dairy goats (body weight, 41.80 ± 2.92 kg; mean ± standard deviation) with healthy and symmetrical udders. Goats were divided into 2 blocks of 8 goats based on milk yield averaged from 75 d in milk in a randomized completed block design. The 2

A multidrug resistance-associated protein involved in anthocyanin transport in Zea mays.

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Anthocyanin biosynthesis is one of the most thoroughly studied enzymatic pathways in biology, but little is known about the molecular mechanisms of its final stage: the transport of the anthocyanin pigment into the vacuole. We have identified a multidrug resistance-associated protein (MRP), ZmMrp3,

Mutations in the pale aleurone color1 regulatory gene of the Zea mays anthocyanin pathway have distinct phenotypes relative to the functionally similar TRANSPARENT TESTA GLABRA1 gene in Arabidopsis thaliana.

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The pale aleurone color1 (pac1) locus, required for anthocyanin pigment in the aleurone and scutellum of the Zea mays (maize) seed, was cloned using Mutator transposon tagging. pac1 encodes a WD40 repeat protein closely related to anthocyanin regulatory proteins ANTHOCYANIN11 (AN11) (Petunia hybrida

Molecular cloning of the c locus of Zea mays: a locus regulating the anthocyanin pathway.

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The c locus of Zea mays, involved in the regulation of anthocyanin biosynthesis, has been cloned by transposon tagging. A clone (# 18En) containing a full size En1 element was initially isolated from the En element-induced mutable allele c-m668655. Sequences of clone # 18En flanking the En1 element

Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels.

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In this study, the contents of total phenolics, flavonoids, anthocyanins, β-carotene, and lutein as well as free, conjugated, and insoluble bound phenolic acids were determined in whole kernels of 10 different colored maize genotypes. In addition, the antioxidant activity was evaluated as radical

Anthocyanins and Phenolic Acids of Hybrid and Native Blue Maize (Zea mays L.) Extracts and Their Antiproliferative Activity in Mammary (MCF7), Liver (HepG2), Colon (Caco2 and HT29) and Prostate (PC3) Cancer Cells.

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Blue maize is an excellent source of bioactive components such as phenolic acids and anthocyanins but when it is processed for human consumption, these compounds decrease considerably. Therefore, blue maize could be directed to produce nutraceutical extracts. The aim of this study was to evaluate

Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization

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The aim of this study was to evaluate the effect of extrusion factors on the properties of extruded nixtamalized corn flours (ENCFs), determine the optimal conditions, and produce a tortilla with texture and nutraceutical characteristics acceptable for consumers. The processing factors used were

Antioxidant capacity and antimutagenic activity of anthocyanin and carotenoid extracts from nixtamalized pigmented Creole maize races (Zea mays L.).

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Nixtamalization process is the first step to obtain maize based products, like tortillas; however, in both the traditional and commercial processes, white grain is generally preferred. Creole maize races, mainly pigmented varieties, have increasingly attention since these are rich in anthocyanins

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