Nabae K, Hayashi S, Kawabe M, Toshio I, Akihiro H, Seiko T, Yoko T, Koji U, Takatoshi K, Mikio N, Kumiko O, Tomoyuki S. A 90-day oral toxicity study of purple corn color, a natural food colorant, in F344 rats[J]. Food and Chemical Toxicology, 2008, 46(2): 774-780
[2]
Li J, Lim S S, Lee J Y, Kim J K, Kang S W, Kim J L, Kang Y H. Purple corn anthocyanins dampened high-glucose-induced mesangial fibrosis and inflammation: possible renoprotective role in diabetic nephropathy[J]. The Journal of Nutritional Biochemistry, 2012, 23(4): 320-331
[3]
Kenji H, Makoto M, Hiroki M, Satoshi H, Hiroshi Is, Kazuhisa N.Effect of supplementation of purple pigment from anthocyanin-rich corn (Zea mays L.) on blood antioxidant activity and oxidation resistance in sheep[J]. Livestock Science, 2012,145(1):266-270
[4]
Wang L S, Stoner G D Anthocyanins and their role in cancer prevention[J]. Cancer Letters, 2008,269(2):281-290
[5]
Hagiwara A, Miyashita K, Nakanishi T, Masashi S, Seiko T, Tadaomi K, Takatoshi K, Mikio N, Katsumi I, Nobuyuki I, Tomoyuki S. Pronounced inhibition by a natural anthocyanin, purple corn color of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)-associated colorectal carcinogenesis in male F344 rats pretreated with 1,2-dimethylhydrazine[J]. Cancer Letters, 2001,171(1):17-25
Yang Z, Zhai W. Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC-MS[J]. Innovative Food Science & Emerging Technologies, 2010, 11(3):470-476
Chu F, Borthakur A, Sun X, Barkinge J, Gudi R, Hawkins S, Prasad K V S. The Siva-1 putative amphipathic helical region(SAH) is sufficient to bind to BCL-XL and sensitize cells to UV radiation induced apoptosis[J]. Apoptosis, 2004, 9(1):83-95
[16]
Overvad K, Thorling E B, Bjerring P, Ebbesen P. Selenium inhibits UV-light-induced skin carcinogenesis in hairless mice[J]. Cancer Letters,1985,27(2):163-170
[17]
Pangestuti R, Kim S K. Biological activities and health benefit effects of natural pigments derived from marine algae[J]. Journal of Functional Foods,2011,3(4):255-266.
