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Anthocyanidins

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

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Anthocyanins

Papers overview

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Review
2017
Review
2017
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
ABSTRACT Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms… 
Review
2013
Review
2013
Recent advances in understanding the anti-diabetic actions of dietary flavonoids.
Review
2011
Review
2011
Chalcone synthase and its functions in plant resistance
Chalcone synthase (CHS, EC 2.3.1.74) is a key enzyme of the flavonoid/isoflavonoid biosynthesis pathway. Besides being part of… 
Review
2010
Review
2010
Flavanols and Anthocyanins in Cardiovascular Health: A Review of Current Evidence
Nowadays it is accepted that natural flavonoids present in fruits and plant-derived-foods are relevant, not only for… 
Highly Cited
2005
Highly Cited
2005
Insulin secretion by bioactive anthocyanins and anthocyanidins present in fruits.
Anthocyanins are responsible for a variety of bright colors including red, blue, and purple in fruits, vegetables, and flowers… 
Review
2005
Review
2005
The inhibitory effects of berry polyphenols on digestive enzymes
The evidence for the effect of polyphenol components of berries on digestive enzymes is reviewed. Anthocyanins inhibit… 
Highly Cited
2003
Highly Cited
2003
Antioxidant activity of anthocyanins and their aglycons.
The antioxidant activity of the six common anthocyanidins, pelargonidin, cyanidin, delphinidin, peonidin, petunidin, and malvidin… 
Highly Cited
2002
Highly Cited
2002
Inhibition of lipid peroxidation and structure-activity-related studies of the dietary constituents anthocyanins, anthocyanidins, and catechins.
The antioxidant activities of a series of commonly consumed and biogenetically related plant phenolics, namely, anthocyanidins… 
Highly Cited
1998
Highly Cited
1998
A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins.
Highly Cited
1997
Highly Cited
1997
Absorption, metabolism and health effects of dietary flavonoids in man.
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