Anthocyanidins

Known as: Anthocyanidin, 2-Phenylbenzopyrylium (IUPAC), Anthocyanin Glycoside 
The aglycone form of anthocyanins.

Topic mentions per year

Topic mentions per year

1948-2017
05019482016

Papers overview

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Highly Cited
2007
Highly Cited
2007
BACKGROUND Dietary flavonoids may have beneficial cardiovascular effects in human populations, but epidemiologic study results… (More)
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Highly Cited
2005
Highly Cited
2005
Proanthocyanidins (PAs), also called condensed tannins, can protect plants against herbivores and are important quality… (More)
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Highly Cited
2005
Highly Cited
2005
Anthocyanidins, the aglycones of anthocyanins, impart brilliant colors in many fruits and vegetables. The widespread consumption… (More)
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Highly Cited
2005
Highly Cited
2005
Anthocyanins are responsible for a variety of bright colors including red, blue, and purple in fruits, vegetables, and flowers… (More)
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2005
2005
The effects of anthocyanidins, the aglycon nucleuses of anthocyanins widely occurring in reddish fruits and vegetables, on the… (More)
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Highly Cited
2003
Highly Cited
2003
Condensed tannins (CTs) are flavonoid oligomers, many of which have beneficial effects on animal and human health. The flavanol… (More)
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Highly Cited
2002
Highly Cited
2002
Antioxidant activities of freeze-dried preparations of a 70% acetone extract of pomegranate (Punica granatum L.) and its three… (More)
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2001
2001
The aglycons of the most abundant anthocyanins in food, cyanidin (cy) and delphinidin (del), were found to inhibit the growth of… (More)
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Highly Cited
2000
Highly Cited
2000
Methods for determining primary antioxidant activity were evaluated. A beta-carotene bleaching method and a free radical method… (More)
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Highly Cited
1999
Highly Cited
1999
The occurrence of malondialdehyde (MDA), a secondary end product of the oxidation of polyunsaturated fatty acids, is considered a… (More)
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