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cyanidin 3 glucoside/atrofia

Odkaz sa uloží do schránky
ČlánkyKlinické štúdiePatenty
6 výsledky
Cyanidin-3-glucoside (C3G) is a major anthocyanin in berries and a potential nutritional supplement for preventing retinal degeneration. However, the protective mechanism of C3G and its metabolites, protocatechuic acid (PCA) and ferulic acid (FA), remain unclear. The molecular mechanisms of C3G and

Cyanidin-3-glucoside extracted from mulberry fruit can reduce N-methyl-N-nitrosourea-induced retinal degeneration in rats.

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OBJECTIVE To investigate the effect of cyanidin-3-O-glucoside (C3G) on a rat retinal degeneration (RD) model. METHODS Experimental RD was induced in rats by the intraperitoneal injection of N-methyl-N-nitrosourea (MNU) at 50 mg/kg. C3G extracted from mulberry (Morus alba L.) fruit (50 mg/kg) was
Recently, the NLRP3 inflammasome activation in the eyes has been known to be associated with the pathogenesis of age-related macular degeneration. The aim of this study was to investigate the protective effects of cyanidin-3-glucoside (C3G), an important anthocyanin with great potential for

Dietary Polyphenols in Age-Related Macular Degeneration: Protection against Oxidative Stress and Beyond.

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Age-related macular degeneration (AMD) is a multifactorial disease of the retina featured by degeneration and loss of photoreceptors and retinal pigment epithelium (RPE) cells with oxidative stress playing a role in its pathology. Although systematic reviews do not support the protective role of
The effect of selected phenolic compounds, namely, gallic acid, cyanidin-3-glucoside, (+)-epicatechin, chlorogenic acid, genistein and rutin (50 and 200 microM), and alpha-tocopherol (50 microM) against the oxidation of oil-in-water emulsions (37 degrees C/10 days) containing 1% myofibrillar

The effect of postharvest ripening on strawberry bioactive composition and antioxidant potential.

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BACKGROUND The aim of the present work was to evaluate the phytochemical profile and the antioxidant activity of strawberry fruit (cv. Camarosa) upon postharvest ripening at room temperature (20 °C) and to correlate them with qualitative attributes. RESULTS 'Camarosa' fruit retained an appreciable
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