. . . . "anthocyanins; determination; extraction; wheat"@en . . . "Significance of anthocyanins and their determination in blue and purple coloured wheat"@en . "4"^^ . . "Randulov\u00E1, Zde\u0148ka" . . "O\u0161\u0165\u00E1dalov\u00E1, Martina" . "Anthocyanins are a group of naturally occurring phenolic compounds that are responsible for the coloration of fruits, vegetables, and flowers. They have also many beneficial effects for humus including the reduction in the incidence of coronary heart disease, enhancement of visual acuity, maintenance of normal vascular activity, as well as anticarcinogenic, antimutagenic, anti-inflammatory, and antioxidative properties. Due to their chemical structure anthocyanins are very unstable substances. In general, malvidin, peonidin, petunidin, cyanidin and delphinidin belong to the most stable and the most important anthocyanins and they are more stable at acidic pH values in comparison to alkaline pH values. The most common anthocyanins in purple and blue coloured wheat include cyanidin-3-glucoside, cyanidin-3-galactoside, cyanidin-3-rutinoside, malvidin-3-glucoside and peonidin-3-glucoside. These anthocyanins and many other are present in various quantities and their amount depends mainly on the wheat spe" . . "[031CC61634F1]" . "Significance of anthocyanins and their determination in blue and purple coloured wheat" . "4"^^ . "Significance of anthocyanins and their determination in blue and purple coloured wheat" . . "Tremlov\u00E1, Bohuslava" . "S" . "Proceedings of the 6th International Congress Pigments in Food" . "16270" . "Budapest, Hungary" . "Bartl, Pavel" . "2010-01-01+01:00"^^ . . "RIV/62157124:16270/10:00002873" . . "287259" . . "978-963-9970-04-5" . "Budape\u0161\u0165" . . . "Anthocyanins are a group of naturally occurring phenolic compounds that are responsible for the coloration of fruits, vegetables, and flowers. They have also many beneficial effects for humus including the reduction in the incidence of coronary heart disease, enhancement of visual acuity, maintenance of normal vascular activity, as well as anticarcinogenic, antimutagenic, anti-inflammatory, and antioxidative properties. Due to their chemical structure anthocyanins are very unstable substances. In general, malvidin, peonidin, petunidin, cyanidin and delphinidin belong to the most stable and the most important anthocyanins and they are more stable at acidic pH values in comparison to alkaline pH values. The most common anthocyanins in purple and blue coloured wheat include cyanidin-3-glucoside, cyanidin-3-galactoside, cyanidin-3-rutinoside, malvidin-3-glucoside and peonidin-3-glucoside. These anthocyanins and many other are present in various quantities and their amount depends mainly on the wheat spe"@en . "Hungarian Association for Buiatrics" . "Significance of anthocyanins and their determination in blue and purple coloured wheat"@en . "3"^^ . . . . . "RIV/62157124:16270/10:00002873!RIV11-MSM-16270___" .