Composition, antioxidant activity, and neuroprotective effects of anthocyanin-rich extract from purple highland barley bran and its promotion on autophagy

Measurement of antioxidant activity

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Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

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Barley for food: Characteristics, improvement, and renewed interest

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Anthocyanins Induce the Activation of Phase II Enzymes through the Antioxidant Response Element Pathway against Oxidative Stress-Induced Apoptosis

Ping‐Hsiao Shih, Chi‐Tai Yeh, Gow‐Chin Yen · Journal of Agricultural and Food Chemistry · 2007 · 333 citations

Life Sciences, Biochemistry, Cell Biology +17

Relationship between Phenolic Compounds, Anthocyanins Content and Antioxidant Activity in Colored Barley Germplasm

Mi‐Jung Kim, Jong‐Nae Hyun, Jin-Ae Kim et al. · Journal of Agricultural and Food Chemistry · 2007 · 266 citations

Agriculture, Agronomy, Plant Sciences +16