Keracyanin (chloride)

Cell Cycle/DNA Damage; Immunology/Inflammation; MAPK/ERK Pathway; Metabolic Enzyme/Protease; NF-κB; Protein Tyrosine Kinase/RTK; Stem Cell/Wnt; Vitamin D Related/Nuclear Receptor

[1]Mazzaracchio P, et al. Interaction between gliadins and anthocyan derivatives. Food Chem. 2011 Dec 1;129 (3) :1100-7.|[2]Matsufuji H, et al. Inhibition of malonaldehyde formation in oxidized calf thymus DNA with synthetic and natural antioxidants. J Agric Food Chem. 2004 Sep 8;52 (18) :5759-63.|[3]Santamarina AB , et al., Anti-inflammatory effects of oleic acid and the anthocyanin keracyanin alone and in combination: effects on monocyte and macrophage responses and the NF-κB pathway. Food Funct. 2021 Sep 7;12 (17) :7909-7922.|[4]Lee H Y, et al. Cherry fruit anthocyanins cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside protect against blue light-induced cytotoxicity in HaCaT cells[J]. Applied Biological Chemistry, 2023, 66 (1) : 3.|[5]Adisakwattana S, et al., Cyanidin-3-rutinoside alleviates postprandial hyperglycemia and its synergism with acarbose by inhibition of intestinal α-glucosidase. J Clin Biochem Nutr. 2011 Jul;49 (1) :36-41.