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
Fedenko VS et al. UV-vis spectroscopy and colorimetric models for detecting anthocyanin-metal complexes in plants: An overview of in vitro and in vivo techniques. 2017 J. Plant Physiol. pmid:28242414
Cho E et al. Anti-cancer Effect of Cyanidin-3-glucoside from Mulberry via Caspase-3 Cleavage and DNA Fragmentation in vitro and in vivo. 2017 Anticancer Agents Med Chem pmid:28356020
Nakagawa K and Maeda H EPR imaging and HPLC characterization of the pigment-based organic free radical in black soybean seeds. 2017 Free Radic. Res. pmid:28166645
Fratantonio D et al. Cyanidin-3-O-glucoside ameliorates palmitate-induced insulin resistance by modulating IRS-1 phosphorylation and release of endothelial derived vasoactive factors. 2017 Biochim. Biophys. Acta pmid:28011403
Zhou FH et al. Anthocyanin Cyanidin-3-Glucoside Attenuates Platelet Granule Release in Mice Fed High-Fat Diets. 2017 J. Nutr. Sci. Vitaminol. pmid:28978870
Ferrari D et al. Cyanidin-3-O-glucoside inhibits NF-kB signalling in intestinal epithelial cells exposed to TNF-α and exerts protective effects via Nrf2 pathway activation. 2016 Toxicol. Lett. pmid:27793764
Serra D et al. Anti-inflammatory protection afforded by cyanidin-3-glucoside and resveratrol in human intestinal cells via Nrf2 and PPAR-γ: Comparison with 5-aminosalicylic acid. 2016 Chem. Biol. Interact. pmid:27818126
Zheng YC et al. Comparison of Regulation Mechanisms of Five Mulberry Ingredients on Insulin Secretion under Oxidative Stress. 2016 J. Agric. Food Chem. pmid:27802600
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