Significance of anthocyanins and their determination in blue and purple coloured wheat

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F10%3A00002873" target="_blank" >RIV/62157124:16270/10:00002873 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Significance of anthocyanins and their determination in blue and purple coloured wheat

Popis výsledku v původním jazyce

Anthocyanins are a group of naturally occurring phenolic compounds that are responsible for the coloration of fruits, vegetables, and flowers. They have also many beneficial effects for humus including the reduction in the incidence of coronary heart disease, enhancement of visual acuity, maintenance of normal vascular activity, as well as anticarcinogenic, antimutagenic, anti-inflammatory, and antioxidative properties. Due to their chemical structure anthocyanins are very unstable substances. In general, malvidin, peonidin, petunidin, cyanidin and delphinidin belong to the most stable and the most important anthocyanins and they are more stable at acidic pH values in comparison to alkaline pH values. The most common anthocyanins in purple and blue coloured wheat include cyanidin-3-glucoside, cyanidin-3-galactoside, cyanidin-3-rutinoside, malvidin-3-glucoside and peonidin-3-glucoside. These anthocyanins and many other are present in various quantities and their amount depends mainly on

Název v anglickém jazyce

Significance of anthocyanins and their determination in blue and purple coloured wheat

Popis výsledku anglicky

Anthocyanins are a group of naturally occurring phenolic compounds that are responsible for the coloration of fruits, vegetables, and flowers. They have also many beneficial effects for humus including the reduction in the incidence of coronary heart disease, enhancement of visual acuity, maintenance of normal vascular activity, as well as anticarcinogenic, antimutagenic, anti-inflammatory, and antioxidative properties. Due to their chemical structure anthocyanins are very unstable substances. In general, malvidin, peonidin, petunidin, cyanidin and delphinidin belong to the most stable and the most important anthocyanins and they are more stable at acidic pH values in comparison to alkaline pH values. The most common anthocyanins in purple and blue coloured wheat include cyanidin-3-glucoside, cyanidin-3-galactoside, cyanidin-3-rutinoside, malvidin-3-glucoside and peonidin-3-glucoside. These anthocyanins and many other are present in various quantities and their amount depends mainly on

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Proceedings of the 6th International Congress Pigments in Food

ISBN

978-963-9970-04-5

ISSN

—

e-ISSN

—

Počet stran výsledku

3

Strana od-do

—

Název nakladatele

Hungarian Association for Buiatrics

Místo vydání

Budapešť

Místo konání akce

Budapest, Hungary

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—