Chrysanthemin

Chrysanthemin is a lipid of Polyketides (PK) class. Chrysanthemin is associated with abnormalities such as Dehydration, Endothelial dysfunction, Cardiovascular Diseases, Obesity and Hyperglycemia. The involved functions are known as inhibitors, Process, Pigment, Inflammation and Transcription, Genetic. Chrysanthemin often locates in Membrane, Back, Vacuole, vacuolar membrane and vacuolar lumen. The related lipids are Butanols.

Cross Reference

Introduction

To understand associated biological information of Chrysanthemin, we collected biological information of abnormalities, associated pathways, cellular/molecular locations, biological functions, related genes/proteins, lipids and common seen animal/experimental models with organized paragraphs from literatures.

What diseases are associated with Chrysanthemin?

Chrysanthemin is suspected in Cardiovascular Diseases, Obesity, Dehydration, Endothelial dysfunction, Hyperglycemia and other diseases in descending order of the highest number of associated sentences.

Related references are mostly published in these journals:

Disease Cross reference Weighted score Related literature
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No disease MeSH terms mapped to the current reference collection.

PubChem Associated disorders and diseases

What pathways are associated with Chrysanthemin

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

PubChem Biomolecular Interactions and Pathways

Link to PubChem Biomolecular Interactions and Pathways

What cellular locations are associated with Chrysanthemin?

Related references are published most in these journals:

Location Cross reference Weighted score Related literatures
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What functions are associated with Chrysanthemin?


Related references are published most in these journals:

Function Cross reference Weighted score Related literatures

What lipids are associated with Chrysanthemin?

Related references are published most in these journals:

Lipid concept Cross reference Weighted score Related literatures
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What genes are associated with Chrysanthemin?

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

What common seen animal models are associated with Chrysanthemin?

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

NCBI Entrez Crosslinks

All references with Chrysanthemin

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Authors Title Published Journal PubMed Link
Sousa A et al. Antioxidant and antiproliferative properties of 3-deoxyanthocyanidins. 2016 Food Chem pmid:26304331
Bochi VC et al. Biochemical Characterization of Dovyalis hebecarpa Fruits: A Source of Anthocyanins with High Antioxidant Capacity. 2015 J. Food Sci. pmid:26305279
Chanoca A et al. Anthocyanin Vacuolar Inclusions Form by a Microautophagy Mechanism. 2015 Plant Cell pmid:26342015
Park KH et al. Dual Role of Cyanidin-3-glucoside on the Differentiation of Bone Cells. 2015 J. Dent. Res. pmid:26350961
Du C et al. Anthocyanins inhibit high-glucose-induced cholesterol accumulation and inflammation by activating LXRα pathway in HK-2 cells. 2015 Drug Des Devel Ther pmid:26379423
Ammar S et al. Assessment of the distribution of phenolic compounds and contribution to the antioxidant activity in Tunisian fig leaves, fruits, skins and pulps using mass spectrometry-based analysis. 2015 Food Funct pmid:26390136
Josino Soares D et al. Identification and Quantification of Oxidoselina-1,3,7(11)-Trien-8-One and Cyanidin-3-Glucoside as One of the Major Volatile and Non-Volatile Low-Molecular-Weight Constituents in Pitanga Pulp. 2015 PLoS ONE pmid:26394146
Fratantonio D et al. Palmitate-induced endothelial dysfunction is attenuated by cyanidin-3-O-glucoside through modulation of Nrf2/Bach1 and NF-κB pathways. 2015 Toxicol. Lett. pmid:26422990
Cesna V et al. Effects of Cyanidin-3-O-glucoside on Synthetic and Metabolic Activity of Ethanol Stimulated Human Pancreatic Stellate Cells. 2015 Phytother Res pmid:26423207
Jin Q et al. Comparison of Polyphenol Profile and Inhibitory Activities Against Oxidation and α-Glucosidase in Mulberry (Genus Morus) Cultivars from China. 2015 J. Food Sci. pmid:26469191