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Discover Supplement-Drug Interactions
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Last Updated: 3 years ago
supplement:
Anthocyanins
supplement:
Polyphenols
Research Papers that Mention the Interaction
“Most importantly, … as polyphenolics were found to be substantially higher in organic … phenolic acids, flavanones, stilbenes, flavones, flavonols and anthocyanins being an estimated 19 (95 % CI 5, 33) %, 69 (95 % CI 13, 125) %, 28 (95 % …, 48) %, 50 (95 % CI 28, 72) % and 51 (95 % CI 17, 86) % higher, respectively.”
Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses“The present study addresses inhibitory effects of polyphenolic anthocyanins and their aglycons that are found in many dietary fruits and vegetables.”
“The enhanced antiproliferative activity of total polyphenols compared to TCE and its individual phytochemicals suggests synergistic or additive antiproliferative interactions of the anthocyanins , proanthocyanidins, and flavonol glycosides within the cranberry extract.”
“In summary, our findings suggest the polyphenol extracts could be developed into copigments for stabilization of anthocyanins.”
“Remarkably, polyphenol extracts from raspberry, Lonicera edulis and blackcurrant extended the half-lives of anthocyanins , while the effect of the sea-buckthorn extracts was negligible.”
Stabilization of Lycium ruthenicum Murr. anthocyanins by natural polyphenol extracts.“Concentration of TP and anthocyanins decreased significantly (p < 0.05), AOA remained unchanged and anti-inflammatory activities decreased (33–38%) in AgK and BgK blends during accelerated storage at 50 °C for 12 days.”
“The Sinjami cultivar contained 29 mg/100 g of anthocyanin , which is the major component resulting in increased concentrations of polyphenols.”
“Overall, this study provides valuable information about enhancing the stability of anthocyanins in beverage systems using polyphenols.”
“This study examined the potential of natural quillaja saponin and polyphenols (vanillin, epigallocatechin gallate, green tea extract, and protocatechualdehyde) at inhibiting color fading of anthocyanins in model beverages.”
“A positive linear correlation between antioxidant activity and contents of total polyphenols and anthocyanins was established.”
“Color intensification of anthocyanin solutions in the presence of natural polyphenols (copigmentation) is re-interpreted in terms of charge transfer from the copigment to the anthocyanin.”
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