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Last Updated: 2 years ago

Possible Interaction: Anthocyanins and Vitamin C

supplement:

Anthocyanins

supplement:

Vitamin C

Research Papers that Mention the Interaction

Correlation coefficient analysis revealed ascorbic acid and anthocyanin to have a high positive correlation (r = 0.843), followed by flavonoid and DPPH radical scavenging activity.
Journal of AOAC International  •  2021  |  View Paper
Our findings provide a valuable potential to enhance the stability of ACNs in the presence of ascorbic acid with the combined use of RA and XG.
Food chemistry  •  2021  |  View Paper
Owing to copigmentation by hydrophobic interactions/hydrogen bond, degradative effect of ascorbic acid on anthocyanins was slowed down.
Food chemistry  •  2021  |  View Paper
Anthocyanins and phenolic acids were more unstable in the presence of ascorbic acid , while flavonol stability was enhanced by its presence.
Molecules  •  2020  |  View Paper
Polyphenols were strongly correlated with antioxidant activity measured by FRAP and DPPH tests (r = 0.958 and 0.886 respectively), and a significant correlation for anthocyanins and vitamin C (r = 0.849) was observed.
Acta scientiarum polonorum. Technologia alimentaria  •  2018  |  View Paper
In particular, vitamin C (l-ascorbic acid) is known to accelerate anthocyanin degradation.
Solutions containing anthocyanin and calcium salt (0 or 0.01%) were stable throughout storage, while those with added ascorbic acid were the least stable.
Food research international  •  2015  |  View Paper
However, anthocyanins improved ascorbic acid stability during storage.
The fortification of anthocyanin model juices with ascorbic acid originated the degradation of most of anthocyanins.
Food chemistry  •  2015  |  View Paper
A protective role of anthocyanins on ascorbic acid preservation was noted for both lemon-berry blends, keeping vitamin C stable until the end of the storage.
Journal of food science  •  2012  |  View Paper
The antioxidant activity of the V. coignetiae Pulliat anthocyanins is substantially higher than that of ascorbic acid and is similar to the effects of the extracts obtained from other grape varieties.
Journal of separation science  •  2010  |  View Paper
Although physicochemical attributes were enhanced by copigmentation with rosemary extract, methods to inactivate residual enzymes should be addressed prior to copigmentation to prevent degradation of anthocyanins in the presence of ascorbic acid.
The presence of ascorbic acid was generally detrimental to juice quality, especially in the presence of rosemary extract, and resulted in overall anthocyanin , ascorbic acid, and antioxidant activity losses.
Journal of agricultural and food chemistry  •  2003  |  View Paper
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