The properties and stability of anthocyanins in mulberry fruits

Antioxidant Determinations by the Use of a Stable Free Radical

Marsden S. Blois · Nature · 1958 · 12.8K citations

Life Sciences, Biochemistry, Analytical Chemistry +12

Loss of anthocyanins in red-wine grape under high temperature

Kentaro Mori, Nami Goto‐Yamamoto, Masahiko Kitayama et al. · Journal of Experimental Botany · 2007 · 832 citations · Full text

Agriculture, Plant Biology, Plant Sciences +13

Thermal degradation of anthocyanins and its impact on color and<i>in vitro</i>antioxidant capacity

Eva Sadilova, Reinhold Carle, Florian C. Stintzing · Molecular Nutrition & Food Research · 2007 · 374 citations

Agriculture, Biochemistry, Food Science +16

Neuroprotective effects of the cyanidin-3-O-β-d-glucopyranoside isolated from mulberry fruit against cerebral ischemia

Tong Ho Kang, Jin Young Hur, Hyun Bok Kim et al. · Neuroscience Letters · 2005 · 228 citations

Medicine, Neurobiology, Neuroscience +16

Catechol ortho-quinones: the electrophilic compounds that form depurinating DNA adducts and could initiate cancer and other diseases

Ercole L. Cavalieri, Kaiming Li, Narayanan Balu et al. · Carcinogenesis · 2002 · 225 citations

Pharmacy, Biochemistry, Toxicology +15