Compounds > 3-hydroxyflavone
Page last updated: 2024-08-21

3-hydroxyflavone and malvidin

3-hydroxyflavone has been researched along with malvidin in 7 studies

Research

Studies (7)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's1 (14.29)29.6817
2010's5 (71.43)24.3611
2020's1 (14.29)2.80

Authors

AuthorsStudies
Amico, V; Chillemi, R; Mangiafico, S; Spatafora, C; Tringali, C1
Da-Silva, R; García-Romero, E; Gomes, E; Hermosín-Gutiérrez, I; Lago-Vanzela, ES1
Assof, M; Escribano-Bailón, MT; Fanzone, M; González-Manzano, S; Jofré, V; Pérez-Alonso, J; Santos-Buelga, C1
Chen, G; Cui, B; Feng, Y; Hu, J; Hu, Z; Xie, Q; Yin, W; Zhang, Y1
Bešlić, ZS; Dabić Zagorac, DČ; Davidović, SM; Gašić, UM; Natić, MM; Pantelić, MM; Tešić, ŽLj; Todić, SR1
Calvenzani, V; Castagna, A; Catola, S; Mazzucato, A; Petroni, K; Ranieri, A; Santin, M1
Li, L; Sun, B; Wang, C; Wang, F; Wu, L; Zhang, M; Zhang, S1

Other Studies

7 other study(ies) available for 3-hydroxyflavone and malvidin

ArticleYear
Polyphenol-enriched fractions from Sicilian grape pomace: HPLC-DAD analysis and antioxidant activity.
    Bioresource technology, 2008, Volume: 99, Issue:13

    Topics: Anthocyanins; Antioxidants; Chromatography, High Pressure Liquid; Chromatography, Thin Layer; Ethanol; Flavonoids; Flavonols; Free Radical Scavengers; Glycosides; Phenols; Polyphenols; Sicily; Vitis; Wine

2008
Phenolic composition of the edible parts (flesh and skin) of Bordô grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS.
    Journal of agricultural and food chemistry, 2011, Dec-28, Volume: 59, Issue:24

    Topics: Anthocyanins; Brazil; Chromatography, High Pressure Liquid; Coumaric Acids; Flavonols; Fruit; Gallic Acid; Phenols; Resveratrol; Spectrometry, Mass, Electrospray Ionization; Stilbenes; Tandem Mass Spectrometry; Vitis

2011
Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside.
    Food chemistry, 2015, May-15, Volume: 175

    Topics: Anthocyanins; Color; Flavonols; Fruit; Glucosides; Humans; Hydroxybenzoates; Phenols; Pigments, Biological; Quercetin; Spectrophotometry; Thermodynamics; Vitis; Wine

2015
Anthocyanins and flavonols are responsible for purple color of Lablab purpureus (L.) sweet pods.
    Plant physiology and biochemistry : PPB, 2016, Volume: 103

    Topics: Anthocyanins; Antioxidants; Color; Fabaceae; Flavonoids; Flavonols; Fruit; Light; Pigmentation; Polyphenols; Tandem Mass Spectrometry

2016
Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia.
    Food chemistry, 2016, Nov-15, Volume: 211

    Topics: Anthocyanins; Catechin; Chromatography, High Pressure Liquid; Flavonoids; Flavonols; Food Analysis; Free Radical Scavengers; Fruit; Mass Spectrometry; Phenols; Plant Extracts; Polyphenols; Seeds; Serbia; Vitis

2016
The dominant allele Aft induces a shift from flavonol to anthocyanin production in response to UV-B radiation in tomato fruit.
    Planta, 2017, Volume: 246, Issue:2

    Topics: Alleles; Anthocyanins; Down-Regulation; Flavonoids; Flavonols; Gene Expression Regulation, Plant; Genes, Dominant; Genotype; Plant Proteins; Secondary Metabolism; Solanum; Solanum lycopersicum; Up-Regulation

2017
Qualitative and quantitative analysis of phenolic compounds in blueberries and protective effects on hydrogen peroxide-induced cell injury.
    Journal of separation science, 2021, Volume: 44, Issue:14

    Topics: Animals; Anthocyanins; Blueberry Plants; Chromatography, High Pressure Liquid; Flavonoids; Flavonols; Fruit; Hydroxybenzoates; Liquid-Liquid Extraction; Oxidative Stress; PC12 Cells; Phenols; Plant Extracts; Rats; Solvents; Tandem Mass Spectrometry

2021