Anthocyanin content, effect

Figure 3. Effect of glyphosate on fresh weight (o), chlorophyll content (x), and anthocyanin content ( ) of excised buckwheat cotyledons after 24 h of treatment in the light. Reproduced with permission from Ref. 6. Copyright 1980, Plant Physiology.

Barth, M.M. et al., Ozone storage effects on anthocyanin content and fungal growth in blackberries, J. Food Sci., 60, 1286, 1995. 

Danes, G., Kondrak, M., Banfalvi, Z. (2008). The effects of enhanced methionine synthesis on amino acid and anthocyanin content of potato tubers. BMC Plant Biol., 8, 65. 

The effect of shear stress on the pigment content, i.e., its specific production, of the Perilla frutescens cells in the reactor is shown in Figs. 3 A and 3B. The anthocyanin content was relatively high at an average shear rate below 30 s 1 or an impeller tip speed below 8 dm s-1. At higher shear rates, the pigment content of the cultured cells showed an obvious decrease. The effects of shear on the total production and the volumetric productivity of anthocyanin in the bio-reactor were also similar (data not shown). The pigment production and pro-... 

In the U.S., the average daily intake of anthocyanins has been estimated to be 215 mg during the summer and 180 mg during the winter. However, there are limited quantitative data available, but similar methodology indicates that the concentrations can be quite variable in any one food. - A recent report demonstrated that increased childhood fruit intake, but not vegetable, was associated with reduced risk of incident cancer. Thus, childhood fruit consumption may have a long-term protective effect on cancer risk in adults. Because a major difference between fruits and most vegetables is the anthocyanin content, further study is needed to demonstrate a clear relationship between anthocyanin intake and cancer. 

Preliminary studies have shown evidence of red raspberry effects against intestinal pathogens and inflammatory mechanisms. These properties have been ascribed to the anthocyanin content, particularly the numerous cyanidin glycosides and ellagitannins, which are strongly linked to inhibiting mechanisms that initiate inflammation. 

Carbon dioxide-enriched atmospheres (10-20% CO2 in air) are used to extend the postharvest life of strawberries [162]. However, some adverse effects on colour, mainly a reduction in the intensity of red of the internal tissue, have been reported. Changes in strawberry anthocyanins and other polyphenols in response to carbon dioxide treatments have been studied [36]. The external and internal anthocyanin contents were significantly different in fruit stored in air compared with the initial values or with those of fruit stored under CO2 enriched atmosphere. No differences in the external anthocyanin content between fruit stored under C02-enriched atmospheres and freshly picked fruit were observed. However, there was a noticeable decrease in the internal anthocyanin content, particularly at 20... 

Figure 12. Effect of glyphosate on fresh weight increase, chlorophyll content, and anthocyanin content in excised buckwheat cotyledons (69). Cotyledons of 6-day-old etiolated seedlings were incubated at the indicated glyphosate concentrations for...

Grape cultivar reportedly affects anthocyanin content more than wine making procedures (Etievant et al, 1988 Gonzales San Jose et al, 1990). The effects of season and cul-... 

Silver nanoparticles using black elderberry fruit extracts were synthesized and their antiinflammatory effects were evaluate [51]. The anthocyanins from elderberries were extracted with a solvent mixture (acetone-water 4 1) at room temeperature. In order to obtain a silver nanomaterial a silver salt solution was mixed and boiled with 16.6 mL fruit extract (total anthocyanin content 24 x 10-3mM). The synthesized nanoparticles presented a promising anti-inflammatory effeet, investigated both in vitro and in vivo. In vitro, the anti-inflammatory effect was demonstrated by the decrease of cytokines production and by maintaining their low level after UVB irradiation. In vivo, the pre-administration of silver nanoparticles decreased the level of cytokines in the paw tissues and also presented long-term protective effect. The local treatment of psoriasis vulgaris skin lesions confirmed the good anti-inflammatory effect of silver nanoparticles, which proved to be even better than that of hydrocortisone. 

Extracts of peel, solid, juice and whole berry were analyzed for their flavonoid and anthocyanin contents by HPLC. An effective protocol was developed to analyze samples for both flavonoid and anthocyanin content simultaneously using a Waters system consisting of two Waters 515 punq)s, a Rheodyne 7725i injector (20 iL), a Waters 996 photodiode array detector (250 to 600 nm) with Millenium32 operating system and a Waters Nova-Pak Cl8, (3.9x 150 mm) column (6). Solvents used for sanq)le elution were (A) 2% acetic acid and (B) methanol in 2% acetic acid. Elution program was isocratic elution with 100% A from 0 to 10 min, linear gradient to 100% B from 10 to 45 min, finally isocratic elution with 100% B from 45 to 60 min flow rate 0.8 mL/min. 

Important clues concerning photoreceptor function may be uncovered by overexpressing single photoreceptors. Boylan and Quail showed that ectopic expression of oat phyA in tomato induced dramatic phenotypic effects in seedhngs (short hypocotyls and elevated anthocyanin contents) and in mature plants (dwarf, with dark green foHage and fruits). 

It seems that the effect of the induction of phenol-content increment by high oxygen atmospheres is affected also by the exposure time of the product to the given atmosphere (Ayala-Zavala and others 2007). Awad and others found no losses of flavonoids in apples stored under conventional or controlled atmosphere (Awad and others 2000). No changes in the concentration of simple phenols, flavonoids, and anthocyanins were observed for Delicious and Ralls apples held for 4 to 5 months under refrigeration (Ju and others 1996). However, they found a decrease in simple phenols in earlier harvested apples after 3 months of cold storage. However, after 7 days at 20°C storage, phenols and flavonoid content decreased rapidly. 

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