"Anthocyanins" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
A group of FLAVONOIDS derived from FLAVONOLS, which lack the ketone oxygen at the 4-position. They are glycosylated versions of cyanidin, pelargonidin or delphinidin. The conjugated bonds result in blue, red, and purple colors in flowers of plants.
| Descriptor ID |
D000872
|
| MeSH Number(s) |
D03.383.663.283.266.450.087 D03.633.100.150.266.450.087 D09.408.084 D23.767.124
|
| Concept/Terms |
|
Below are MeSH descriptors whose meaning is more general than "Anthocyanins".
Below are MeSH descriptors whose meaning is more specific than "Anthocyanins".
This graph shows the total number of publications written about "Anthocyanins" by people in this website by year, and whether "Anthocyanins" was a major or minor topic of these publications.
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| Year | Major Topic | Minor Topic | Total |
|---|
| 2002 | 1 | 0 | 1 |
| 2015 | 1 | 0 | 1 |
| 2016 | 4 | 0 | 4 |
| 2020 | 3 | 0 | 3 |
| 2021 | 1 | 0 | 1 |
| 2022 | 1 | 1 | 2 |
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Below are the most recent publications written about "Anthocyanins" by people in Profiles.
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Tavassoli M, Alizadeh Sani M, Khezerlou A, Ehsani A, Jahed-Khaniki G, McClements DJ. Smart Biopolymer-Based Nanocomposite Materials Containing pH-Sensing Colorimetric Indicators for Food Freshness Monitoring. Molecules. 2022 May 16; 27(10).
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Chen Y, Belwal T, Xu Y, Ma Q, Li D, Li L, Xiao H, Luo Z. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Crit Rev Food Sci Nutr. 2023; 63(27):8639-8671.
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Yi J, Qiu M, Zhu Z, Dong X, Andrew Decker E, McClements DJ. Robust and recyclable magnetic nanobiocatalysts for extraction of anthocyanin from black rice. Food Chem. 2021 Dec 01; 364:130447.
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Sani MA, Tavassoli M, Hamishehkar H, McClements DJ. Carbohydrate-based films containing pH-sensitive red barberry anthocyanins: Application as biodegradable smart food packaging materials. Carbohydr Polym. 2021 Mar 01; 255:117488.
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Chen Y, Huang F, Xie B, Sun Z, McClements DJ, Deng Q. Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions. Food Chem. 2021 Jun 01; 346:128680.
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Yi J, Qiu M, Liu N, Tian L, Zhu X, Decker EA, McClements DJ. Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins. J Agric Food Chem. 2020 Sep 16; 68(37):10149-10156.
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Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages. Food Chem. 2017 Mar 01; 218:277-284.
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Arroyo-Maya IJ, Campos-Ter?n J, Hern?ndez-Arana A, McClements DJ. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins. Food Chem. 2016 Dec 15; 213:431-439.
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Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. Food Chem. 2016 Dec 01; 212:596-603.
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Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chem. 2016 Jun 15; 201:14-22.