Almeida J R M, Damico E, Preuss A, Carbone F, Ric de Vos C H, Deiml B, Mourguse F, Perrotta G, Fischer T C, Bovy A G, Martens S, Rosati C. Characterization of major enzymes and genes involved in flavonoid and proanthocyanidin biosynthesis during fruit development in strawberry(Fragaria ananassa)[J]. Archives of Biochemistry Biophysics,2007,465(1):61-71
Prior R L, Cao G, Martin A, Sofic E, McEwen J, O’Brien C, Lischner N, Ehlenfeldt M, Kalt W, Krewer G, Mainland C M. Antioxidant capacity as influenced by total phenolic and anthocyanin content maturity and variety of Vaccinum species[J]. Journal of Agricultural and Food Chemistry,1998,46: 2686-2693
Srivastava A, Akoh C C, Fischer J, Krewer J. Effect of anthocyanins fractions from selected cultivars of Georgia-grown blueberries on apoptosis and phase II enzymes [J]. Journal of Agricultural and Food Chemistry,2007,55(8): 3180-3185
Manhita A C, Teixeira D M, da Costa C T. Application of sample disruption methods in the extraction of anthocyanins from solid or semi-solid vegetable samples[J]. Journal of Chromatography A,2006, 1129(1):14-20
[25]
Fiorini M. Preparative high-performance liquid chromatography for the purification of natural anthocyanins[J]. Journal of Chromatography A, 1995, 692(1-2):213-219
[26]
Du Q Z, Jerz G, Winterhalter P. Isolation of two anthocyanins sambubiosides from bilberry(Vaccinium myrtillus)by high-speed countercurrent chromatography[J]. Journal of Chromatography A, 2004, 1045(1-2): 59-63
[27]
Kader F, Rovel F, Girardin M, Metche M. Mechanism of browning in fresh highbush blueberry fruit (Vaccinium corymbosum L).Role of blueberry polyphenol oxidase,chlorogenic acid and anthocyanins[J]. Journal of the Science of Food and Agricultural,1999,74(1):31-34
Bridle P, Timberlake C F. Anthocyanins as natural food colours-selectd aspects[J]. Food Chemistry,1997,58(1-2):103-109
[39]
Renis M, Calandra L, Scifo C,Tomasello B, Cardile V, Vanella L, Bei R, La F L, Calvane F. Response of cell cycle/stress- related protein expression and DNA damage upon treatment of CaCO3 cells with anthocyanins[J]. British Journal of Nutrition,2008,100(1):27-35
[40]
Shih P H, Yeh C T, Yen G C. Anthocyanins induce the activation of phase II enzymes through the antioxidant response element pathway against oxidative stress induced apoptosis[J]. Journal of Agricultural and Food Chemistry,2007, 55(23):9427-9435
[41]
Singletary K W, Jung K J, Giusti M. Anthocyanin- rich grape extract blocks breast cell DNA damage [J]. Journal of Medicinal Food,2007, 10(2):244-251
[42]
Feng R, Ni H M, Wang S Y, Tourkova I L, Shurin M R, Harada H, Yin X M. Cyanidin-3-rutinoside,a natural polyphenol antioxidant stress[J]. Biological. Chemistry,2007, 282(18):13468-13476
Phillips M M, Case R J, Rimmer C A, Sander L C, Sharpless K E, Wise S A, Yen J H. Determination of organic acids in Vaccinium berry standard reference materials[J]. Analytical and Bioanalytical Chemistry,2010,398(1):425-434
Tian Q, Giusti M M, Stoner G D, Schwartz S J. Screening for anthocyanins using high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursor-ion analysis, product-ion analysis, common-neutral-loss analysis, and selected reaction monitoring[J]. Journal of Chromatography A,2005,1091(1-2):72-82
[50]
Mazza G, Kay C D, Tony C, Cotterll T, Holub B J. Absorption of anthocyanins from blueberies and serum antioxidant status in human subjects[J]. Journal of Agricultural and Food Chemistry,2002,50(10):7731-7737
Corrales M, Toepfl S, Butz P, Knorr D, Tauscher B. Extraction of anthocyanins from grape by-products assisted by ultrasonics high hydrostatic pressure or pulsed electric fields:A comparison[J]. Innovative Food Science and Emerging Technologies,2008, 9:85-91
[60]
Patil G, Madhusudhan M C, Babu B R, Raghavarao K S A S. Extraction,dealcoholization and concentration of anthocyanin from red radish[J]. Chemical Engineering and Processing,2009, 48(1):364-369
Gilewicz-Lukasik B, Koter S, Kurzawa J. Concentration of anthocyanins by the membrane filtration[J]. Separation and Purification Technology. 2007, 57(3):418-424
Bakowska A, Kucharska A Z, Oszmianski J. The effects of heating,UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex [J]. Food Chemistry,2003,(81):349-355
[66]
Seeram N P, Schutzki R, Chandra A, Nair M G. Characterization,quantification,and bioactivities of anthocyanins in Cornus species[J]. Journal of Agricultural and Food Chemistry,2002,50(9):2519-2523
Chatterjee A, Yasmin T, Bagchi D, Stohs S J. Inhibition of Helicobacter pylori in vitro by various berry extracts,with enhanced susceptibility to clarithromycin[J]. Molecular and Cellular Biochemistry,2004; 265(1-2):19-26
[70]
Afaq F, Syed D N, Malik A, Hadi N, Sarfaraz S, Kweon M H, Khan N, Zaid M A, Mukhtar H. Delphinidin, an anthocyanidin in pigmented fruits and vegetables, protects human HaCaT keratinocytes and mouse skin against UVB-mediated oxidative stress and apoptosis[J]. Journal of Investigative. Dermatology,2007,127(1):222-232