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petunidin

Known as: 2-(3,4-Dihydroxy-5-methoxyphenyl)-3,5,7-trihydroxy-1-benzopyrylium Chloride, PETUNIDIN CHLORIDE 
An anthocyanidin with hydroxyl groups at C-3, -5, -7, -3', and -4', and a methoxyl group at C-5'.
National Institutes of Health

Related topics

Related topics

1 relation

Broader (1)

Anthocyanins

Papers overview

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Review
2017
Review
2017
Health benefits of anthocyanins and molecular mechanisms: Update from recent decade
ABSTRACT Anthocyanins are one of the most widespread families of natural pigments in the plant kingdom. Their health beneficial… Expand
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Highly Cited
2008
Highly Cited
2008
Fruit quality, antioxidant capacity, and flavonoid content of organically and conventionally grown blueberries.
The effect of cultivation practices on fruit quality and antioxidant capacity in highbush blueberries var. Bluecrop (Vaccinium… Expand
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Highly Cited
2008
Highly Cited
2008
Antioxidants in potato
  • C. R. Brown
  • American Journal of Potato Research
  • 2008
    • Corpus ID: 46251833
The content of compounds in potato that may act as antioxidants in the human diet is not widely appreciated. Carotenoids are… Expand
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Highly Cited
2006
Highly Cited
2006
Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption.
Anthocyanins (ACNs) are water-soluble plant pigments that have important functions in plant physiology as well as possible health… Expand
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Highly Cited
2006
Highly Cited
2006
Flavonoid content of U.S. fruits, vegetables, and nuts.
Analytical data are reported for 20 flavonoids (as aglycones) determined for more than 60 fresh fruits, vegetables, and nuts… Expand
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Highly Cited
2005
Highly Cited
2005
Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study.
This collaborative study was conducted to determine the total monomeric anthocyanin concentration by the pH differential method… Expand
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Highly Cited
2005
Highly Cited
2005
Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries.
Anthocyanins were systematically identified and characterized by HPLC-ESI-MS/MS coupled with diode array detection in common… Expand
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Highly Cited
2005
Highly Cited
2005
Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts…
Anthocyanins in common foods in the United States, other than fruits and berries, were identified and characterized by high… Expand
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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… Expand
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Highly Cited
1998
Highly Cited
1998
Colour and stability of pure anthocyanins influenced by pH including the alkaline region
This study on anthocyanin colour variation (intensity, λmax, e) over the pH range 1–9 during 60 days of storage, was conducted on… Expand
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