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:

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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
Zhang H et al. Phenolic compounds and antioxidant properties of breeding lines between the white and black rice. 2015 Food Chem pmid:25442600
Becker C et al. Cool-cultivated red leaf lettuce accumulates cyanidin-3-O-(6″-O-malonyl)-glucoside and caffeoylmalic acid. 2014 Food Chem pmid:24176360
Dantas AM et al. Bioaccessibility of phenolic compounds in native and exotic frozen pulps explored in Brazil using a digestion model coupled with a simulated intestinal barrier. 2019 Food Chem pmid:30372928
Zou H et al. Isolation of strawberry anthocyanins using high-speed counter-current chromatography and the copigmentation with catechin or epicatechin by high pressure processing. 2018 Food Chem pmid:29277232
Sun J et al. Effects of low power ultrasonic treatment on the transformation of cyanidin-3-O-glucoside to methylpyranocyanidin-3-O-glucoside and its stability evaluation. 2019 Food Chem pmid:30409590
Liu S et al. Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink. 2016 Food Chem pmid:27374510
López CJ et al. Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits. 2018 Food Chem pmid:29853408
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Morales P et al. Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients. 2016 Food Chem pmid:27132843
He B et al. Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. 2016 Food Chem pmid:26988477
Tang L et al. Interaction of cyanidin-3-O-glucoside with three proteins. 2016 Food Chem pmid:26593527
Lin Z et al. Intermolecular binding of blueberry pectin-rich fractions and anthocyanin. 2016 Food Chem pmid:26471644
Celli GB et al. Refractance Windowâ„¢ drying of haskap berry--preliminary results on anthocyanin retention and physicochemical properties. 2016 Food Chem pmid:26471547
Sousa A et al. Antioxidant and antiproliferative properties of 3-deoxyanthocyanidins. 2016 Food Chem pmid:26304331
Tang Y et al. From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking. 2016 Food Chem pmid:26258705
Coutinho IB et al. Effect of water content on the acid-base equilibrium of cyanidin-3-glucoside. 2015 Food Chem pmid:25442581
Phan AD et al. Binding of dietary polyphenols to cellulose: structural and nutritional aspects. 2015 Food Chem pmid:25308685
Kamiya H et al. Novel oxidation products of cyanidin 3-O-glucoside with 2,2'-azobis-(2,4-dimethyl)valeronitrile and evaluation of anthocyanin content and its oxidation in black rice. 2014 Food Chem pmid:24594178
Mazewski C et al. Comparison of the effect of chemical composition of anthocyanin-rich plant extracts on colon cancer cell proliferation and their potential mechanism of action using in vitro, in silico, and biochemical assays. 2018 Food Chem pmid:29037704