New anthocyanins from purple pods of pea (pisum spp.)

Bioscience, Biotechnology and Biochemistry

Volumn 64, Issue 12, 2000, Pages 2569-2574

  Terahara, Norihiko ^a   Honda, Toshio ^a,b   Hayashi, Masahiro ^a   Ishimaru, Kanji ^a,c  

^a MINAMI KYUSHU UNIVERSITY   (Japan)

^b HOSHI UNIVERSITY   (Japan)

^c SAGA UNIVERSITY   (Japan)

Author keywords

Acetylated anthocyanin; Antioxidative activity; Leguminosae; Pisum spp. L.; Purple pod

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; DELPHINIDIN 3 O (2 O XYLOPYRANOSYL GALACTOPYRANOSIDE) 5 O (6 O ACETYL)GLUCOPYRANOSIDE; DELPHINIDIN 3 O (2 O XYLOPYRANOSYLGALACTOPYRANOSIDE) 5 O GLUCOPYRANOSIDE; DELPHINIDIN 3-O-(2-O-XYLOPYRANOSYL-GALACTOPYRANOSIDE)-5-O-(6-O-ACETYL)GLUCOPYRANOSIDE; DELPHINIDIN 3-O-(2-O-XYLOPYRANOSYLGALACTOPYRANOSIDE)-5-O-GLUCOPYRANOSIDE;

ARTICLE; BINDING SITE; CHEMICAL STRUCTURE; CHEMISTRY; COMPARATIVE STUDY; EVALUATION; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PEA; ULTRAVIOLET SPECTROPHOTOMETRY;

ANTHOCYANINS; ANTIOXIDANTS; BINDING SITES; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; MOLECULAR STRUCTURE; PEAS; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 0034576150     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.64.2569     Document Type: Article

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