Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity

Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds

Lana Fukumoto, Giuseppe Mazza · Journal of Agricultural and Food Chemistry · 2000 · 1.6K citations

Agriculture, Biochemistry, Food Science +16

Genetics and Biochemistry of Anthocyanin Biosynthesis.

Timothy A. Holton, Edwina C. Cornish · The Plant Cell · 1995 · 1.5K citations

Life Sciences, Biochemistry, Genetics +12

Oxygen Radical Absorbing Capacity of Anthocyanins

Hong Wang, Guohua Cao, Ronald L. Prior · Journal of Agricultural and Food Chemistry · 1997 · 1.4K citations

Life Sciences, Biochemistry, Botany +15

Anti-Inflammatory Effects of Flavonoids: Genistein, Kaempferol, Quercetin, and Daidzein Inhibit STAT-1 and NF-<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" id="E1"><mml:mi>κ</mml:mi></mml:math>B Activations, Whereas Flavone, Isorhamnetin, Naringenin, and Pelargonidin Inhibit only NF-<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" id="E2"><mml:mi>κ</mml:mi></mml:math>B Activation along with Their Inhibitory Effect on iNOS Expression and NO Production in Activated Macrophages

Mari Hämäläinen, Riina Nieminen, Pia Vuorela et al. · Mediators of Inflammation · 2007 · 938 citations · Full text

Medicine, Immunology, Pharmacology +17

Acylated anthocyanins from edible sources and their applications in food systems

M. Mónica Giusti, Ronald E. Wrolstad · Biochemical Engineering Journal · 2003 · 931 citations

Agriculture, Chemistry, Food Science +16