Callistephin

Callistephin is a lipid of Polyketides (PK) class.

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There are no associated biomedical information in the current reference collection.

Current reference collection contains 267 references associated with Callistephin in LipidPedia. Due to lack of full text of references or no associated biomedical terms are recognized in our current text-mining method, we cannot extract any biomedical terms related to diseases, pathways, locations, functions, genes, lipids, and animal models from the associated reference collection.

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All references with Callistephin

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Authors Title Published Journal PubMed Link
Zabetakis I et al. The effect of high hydrostatic pressure on the strawberry anthocyanins. 2000 J. Agric. Food Chem. pmid:10898617
Matsufuji H and Shibamoto T Inhibition of malonaldehyde formation in oxidized calf thymus DNA with synthetic and natural antioxidants. 2004 J. Agric. Food Chem. pmid:15373421
Xu Y et al. An effective method for preparation of high-purity pelargonidin-3-O-glucoside from strawberry and its protective effect on cellular oxidative stress. 2018 J. Chromatogr. B Analyt. Technol. Biomed. Life Sci. pmid:29179062
Granato D et al. Authentication of geographical origin and crop system of grape juices by phenolic compounds and antioxidant activity using chemometrics. 2015 J. Food Sci. pmid:25675840
Youdim KA et al. Interaction between flavonoids and the blood-brain barrier: in vitro studies. 2003 J. Neurochem. pmid:12641740
Carkeet C et al. Anthocyanin excretion by humans increases linearly with increasing strawberry dose. 2008 J. Nutr. pmid:18424598
Wang Y et al. The protective effects of berry-derived anthocyanins against visible light-induced damage in human retinal pigment epithelial cells. 2015 J. Sci. Food Agric. pmid:24909670
Li S et al. Study on the interaction between pelargonidin-3-O-glucoside and bovine serum albumin using spectroscopic, transmission electron microscopy and molecular modeling techniques. 2016 Luminescence pmid:26249529
Å kÄ—mienÄ— K et al. Protecting the heart against ischemia/reperfusion-induced necrosis and apoptosis: the effect of anthocyanins. 2013 Medicina (Kaunas) pmid:23888344
Woodward GM et al. Anthocyanin-derived phenolic acids form glucuronides following simulated gastrointestinal digestion and microsomal glucuronidation. 2011 Mol Nutr Food Res pmid:21370450