Browsing Food, Nutrition, Dietetics and Health Faculty Research and Publications by Subject "Anthocyanins"

K-REx Repository

Browsing Food, Nutrition, Dietetics and Health Faculty Research and Publications by Subject "Anthocyanins"

Sort by: Order: Results:

  • Xu, Jianteng; Su, Xiaoyu; Lim, Soyoung; Griffin, Jason; Carey, Edward E.; Katz, Benjamin; Tomich, John; Smith, J. Scott; Wang, Weiqun
    Purple-fleshed sweet potato P40 has been shown to prevent colorectal cancer in a murine model. This study is to identify anthocyanins by using HPLC/MS–MS and assess the stability during various cooking conditions. P40 ...
  • Su, Xiaoyu; Xu, Jianteng; Rhodes, Davina; Shen, Yanting; Song, Weixing; Katz, Benjamin; Tomich, John; Wang, Weiqun
    Anthocyanins are natural pigments derived from the phenylpropanoid pathway. Most tomatoes produce little anthocyanins, but the transgenic purple tomato biosynthesizes a high level of anthocyanins due to expression of two ...
  • Lim, Soyoung; Xu, Jianteng; Kim, Jaeyong; Chen, Tzu-Yu; Su, Xiaoyu; Standard, Joseph; Carey, Edward E.; Griffin, Jason; Herndon, Betty; Katz, Benjamin B.; Tomich, John M.; Wang, Weiqun (2014-03-10)
    Scope: Anthocyanins, the natural pigments in plant foods, have been associated with cancer prevention. However, the content of anthocyanins in staple foods is typically low and the mechanisms by which they exert anti-cancer ...

Search K-REx


Advanced Search

Browse

My Account








Center for the

Advancement of Digital

Scholarship

118 Hale Library

Manhattan KS 66506


(785) 532-7444

cads@k-state.edu