Malvidin-3-O-glucoside chloride
Malvidin-3-O-glucoside chloride structure
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Common Name | Malvidin-3-O-glucoside chloride | ||
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| CAS Number | 7228-78-6 | Molecular Weight | 528.890 | |
| Density | N/A | Boiling Point | 180-190ºC at 0.25 MM HG | |
| Molecular Formula | C23H25ClO12 | Melting Point | 70-71ºC | |
| MSDS | Chinese USA | Flash Point | N/A | |
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The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment.
Food Chem. 141(3) , 3260-7, (2013) Understanding the degradation of anthocyanins (Acys) during microwave treatment is required for the application of this novel technology to fruit and vegetable processing. The pH 3.5 buffer solutions containing 50mg/l malvidin-3-glucoside (Mv-3-glu) and malvi... |
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Malvidin-3-glucoside protects endothelial cells up-regulating endothelial NO synthase and inhibiting peroxynitrite-induced NF-kB activation.
Chem. Biol. Interact. 199(3) , 192-200, (2012) Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables and several epidemiological studies suggest that the consumption of these compounds protect against several diseases, including vascular disorders. Previously, we have reported... |
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Comprehensive colorimetric study of anthocyanic copigmentation in model solutions. Effects of pH and molar ratio.
J. Agric. Food Chem. 60(11) , 2896-905, (2012) New colorimetric variables have been defined in the uniform CIELAB color space to assess the quantitative and qualitative color changes induced by copigmentation and their incidence on visual perception. The copigmentation process was assayed in model solutio... |
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Induction of apoptosis and inhibition of invasion in human hepatoma cells by anthocyanins from meoru.
Ann. N. Y. Acad. Sci. 1171 , 137-48, (2009) Anthocyanins belong to a class of flavonoids exhibiting antioxidant and anti-inflammatory actions as well as a variety of chemotherapeutic effects. However, little is known about the cellular and molecular mechanism of anticancer activity. In this study, we i... |
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Principal components of phenolics to characterize redVinho Verdegrapes: Anthocyanins or non-coloured compounds?
Talanta 75(5) , 1190-202, (2008) Phenolic profile of 10 different varieties of red “Vinho Verde” grapes (Azal Tinto, Borraçal, Brancelho, Doçal, Espadeiro, Padeiro de Basto, Pedral, Rabo de ovelha, Verdelho and Vinhão), from Minho (Portugal) were studied. Nine Flavonols, four phenolic acids,... |
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New compounds obtained by evolution and oxidation of malvidin 3-O-glucoside in ethanolic medium.
J. Agric. Food Chem. 56(12) , 4584-91, (2008) Two new colorless phenolic compounds were formed from malvidin 3- O-glucoside incubated in an ethanolic solution. Their structures were characterized by means of one- and two-dimensional NMR analysis and through electrospray ionization-mass spectrometry. As c... |
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Protective role of malvidin-3-glucoside on peroxynitrite-induced damage in endothelial cells by counteracting reactive species formation and apoptotic mitochondrial pathway.
Oxid. Med. Cell. Longev. 2012 , 428538, (2012) The health-promoted benefits of anthocyanins, including vascular protective effects and antiatherogenic properties, have now been recognized, but the involved molecular mechanisms have not been well elucidated. Following our previous work on cytoprotective me... |
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An unusual acylated malvidin 3-glucoside from flowers of Impatiens textori Miq. (Balsaminaceae).
Phytochemistry 70(5) , 672-4, (2009) Acylated malvidin 3-glucoside was isolated from the purple flowers of Impatiens textori Miq. as a major anthocyanin component along with malvidin 3-(6''-malonyl-glucoside). Its structure was elucidated to be malvidin 3-O-[6-O-(3-hydroxy-3-methylglutaryl)-beta... |
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Effect of the solvatation shell exchange on the formation of malvidin-3-O-glucoside-ellagic acid complexes.
J. Phys. Chem. B 111(40) , 11750-5, (2007) The interaction of malvidin-3-O-glucoside with ellagic acid was studied in aqueous solutions in dependence of the ethanol content of the samples. The results show significant changes of the thermodynamic parameters when the ethanol content exceeds 8%vol. The ... |
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Entropy-driven complex formation of malvidin-3-O-glucoside with common polyphenols in ethanol-water binary solutions.
Spectrochim. Acta. A. Mol. Biomol. Spectrosc. 70(4) , 860-5, (2008) The complex formation of malvidin-3-O-glucoside with several polyphenols, the so-called "copigmentation" phenomenon, was studied in aqueous solutions. To simulate the copigmentation process during fermentation, the stability of the formed complexes was examin... |