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petunidin/затлъстяване
Линкът е запазен в клипборда
5 резултата
The Influence of Supplementation of Anthocyanins on Obesity-Associated Comorbidities: A Concise Review
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Anthocyanins are water-soluble plant pigments, and based on their chemical structure (nature, position, and the number of sugar moieties attached; the number of hydroxyl groups; acylation of sugars with acids) about 635 different anthocyanins have been identified and reported from plants. Cyanidin,
Dietary Anthocyanins against Obesity and Inflammation.
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Chronic low-grade inflammation plays a pivotal role in the pathogenesis of obesity, due to its associated chronic diseases such as type II diabetes, cardiovascular diseases, pulmonary diseases and cancer. Thus, targeting inflammation is an attractive strategy to counter the burden of obesity-induced
Metabolic Effects of Berries with Structurally Diverse Anthocyanins.
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Overconsumption of energy dense foods and sedentary lifestyle are considered as major causes of obesity-associated insulin resistance and abnormal glucose metabolism. Results from both cohort studies and randomized trials suggested that anthocyanins from berries may lower metabolic risks, however
Berries containing anthocyanins with enhanced methylation profiles are more effective at ameliorating high fat diet-induced metabolic damage.
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Driven by the need for alternative whole food options to manage metabolic syndrome, multiple dietary interventions are suggested to achieve a better control of metabolic risk factors and molecular networks that regulate cellular energy metabolism. It is generally accepted that anthocyanin-rich diets
Estimation of the intake of anthocyanidins and their food sources in the European Prospective Investigation into Cancer and Nutrition (EPIC) study.
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Anthocyanidins are bioactive flavonoids with potential health-promoting effects. These may vary among single anthocyanidins considering differences in their bioavailability and some of the mechanisms involved. The aim of the present study was to estimate the dietary intake of anthocyanidins, their
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