Idaein

Idaein 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 179 references associated with Idaein 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 Idaein

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Authors Title Published Journal PubMed Link
pmid:
Briviba K et al. Neurotensin-and EGF-induced metabolic activation of colon carcinoma cells is diminished by dietary flavonoid cyanidin but not by its glycosides. 2001 Nutr Cancer pmid:12094622
Meiers S et al. The anthocyanidins cyanidin and delphinidin are potent inhibitors of the epidermal growth-factor receptor. 2001 J. Agric. Food Chem. pmid:11262056
Miyaichi Y et al. Studies on nepalese crude drugs. XXVIII. Chemical constituents of Bhote Khair, the underground parts of Eskemukerjea megacarpum HARA. 2006 Chem. Pharm. Bull. pmid:16394569
Li H et al. Maize Lc transcription factor enhances biosynthesis of anthocyanins, distinct proanthocyanidins and phenylpropanoids in apple (Malus domestica Borkh.). 2007 Planta pmid:17618453
Lehtonen HM et al. Urinary excretion of the main anthocyanin in lingonberry (Vaccinium vitis-idaea), cyanidin 3-O-galactoside, and its metabolites. 2009 J. Agric. Food Chem. pmid:19351112
Ban Y et al. UDP-sugar biosynthetic pathway: contribution to cyanidin 3-galactoside biosynthesis in apple skin. 2009 Planta pmid:19652996
Telias A et al. Apple skin patterning is associated with differential expression of MYB10. 2011 BMC Plant Biol. pmid:21599973
Yang H et al. Comparison of metabolic profiling of cyanidin-3-O-galactoside and extracts from blueberry in aged mice. 2011 J. Agric. Food Chem. pmid:21302942
Wang Y et al. Antioxidant activities and major anthocyanins of Myrobalan plum (Prunus cerasifera Ehrh.). 2012 J. Food Sci. pmid:22432436