New acylated anthocyanins from purple yam and their antioxidant activity

@article{Moriya2015NewAA,
  title={New acylated anthocyanins from purple yam and their antioxidant activity},
  author={Chiemi Moriya and Takahiro Hosoya and Sayuri Agawa and Yasumasa Sugiyama and Ikuko Kozone and Kazuo Shin‐ya and Norihiko Terahara and Shigenori Kumazawa},
  journal={Bioscience, Biotechnology, and Biochemistry},
  year={2015},
  volume={79},
  pages={1484 - 1492}
}
Purple yam (Dioscorea alata L.), which is widely distributed in tropical and subtropical regions, is characterized by its color and viscosity. Previous studies have shown that purple yams contain a variety of acylated anthocyanins that exhibit higher levels of antioxidant activity than the corresponding nonacylated compounds. In this study, the pigments found in purple yams from the Philippines (D. alata) were isolated and evaluated in terms of antioxidant activity. Four new acylated… Expand
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