Strawberry (Fragaria x ananassa) fruit contains several anthocyanins that give the ripe fruits their attractive red color. The enzyme that catalyzes the formation of the first stable intermediate in the anthocyanin pathway is anthocyanidin-3-O-glucosyltransferase. A putative glycosyltransferase sequence (FaGT1) was cloned from a strawberry fruit cDNA library and the recombinant FaGT1 transferre...

This study aimed to investigate the potential use of anthocyanin Berberis crataegina DC. as a natural food coloring agent in industry. For this aim, ultrasound-assisted extraction (UAE) method was performed extract The effect ultrasound power (X1: 20-100%), temperature (X2: 20-60 °C), and time (X3: 10-20 min) on TPC TAC extracts were examined optimized by applying Box–Behnken experimental desig...

Flower colour is mainly due to the presence and type of pigments. Pollinator preferences impose selection on flower that ultimately acts Knowing how pollinators perceive flowers with different pigments becomes crucial for a comprehensive understanding plant-pollinator communication evolution. Based space models, we studied whether main groups pollinators, specifically hymenopterans, dipterans, ...

Alzheimer's disease (AD) is a disorder with multiple pathophysiological causes, destructive outcomes, and no available definitive cure. Pelargonidin (Pel), an anthocyanin derivative, is an estrogen receptor agonist with little estrogen side effects. This study was designed to assess Pel memory enhancing effects on the a rat Amyloid Beta25-35 (Aβ) intrahippocampal microinjections model of AD in ...

Mutations in the transparent testa (tt) loci abolish pigment production in Arabidopsis seed coats. The TT4, TT5, and TT3 loci encode chalcone synthase, chalcone isomerase, and dihydroflavonol 4-reductase, respectively, which are essential for anthocyanin accumulation and may form a macromolecular complex. Here, we show that the products of the maize (Zea mays) C2, CHI1, and A1 genes complement ...

The adoption of food crops as a source dietary macro- and micro-nutrients is sustainable way to promote diet biodiversity health while being respectful the environment. aim this work was comprehensively characterize nutrient phytochemical content buckwheat seeds (Fagopyrum esculentum) assess their physical properties for evaluation suitability ingredients. samples were found be complete sources...

As an alternative preservation method to thermal treatment, ultrasound is a novel non-thermal processing technology that can significantly avoid undesirable nutritional changes. However, recently literature indicated that anthocyanin degradation occurred when high amplitude ultrasound was applied to juice. This work mainly studied the effect of ultrasound on the stability and antioxidant capaci...

Red radish (Raphanus L.) pickles are popular appetizers or spices in Asian-style cuisine. However, tons of radish brines are generated as wastes from industrial radish pickle production. In this study, we evaluated the dynamic changes in colour properties, phenolics, anthocyanin profiles, phenolic acid composition, flavonoids, and antioxidant properties in radish brines during lactic acid ferme...