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3-deoxyanthocyanin
The 3-Deoxyanthocyanidins and their glycosides (3-deoxyanthocyanins or 3-DA) are molecules with an anthocyanidins backbone lacking an hydroxyl group at position 3 on the C-ring. This nomenclature is the inverse of that which is commonly used in flavonoids, where the hydroxy-group is assumed absent if it is not specified, e. g. flavan-3-ol, flavan-4-ol, flavan-3,4-ol and flavonol. 3-Deoxyanthocyanidins are yellow anthocyanidins that can be found primarily in ferns and mosses (Timberlake and Bridle, 1975, 1980), in ''Sorghum bicolor'' and in purple corn (Nakatani et al., 1979) (maíz morado). 3-Deoxyanthocyanidins are reported to be stable to color loss due to change in pH. Synthetic 3-deoxyanthocyanidins with a carboxylate group at carbon 4 show unusually stable colorant properties at pH 7. In ''Sorghum'', the ''SbF3'H2'' gene, encoding a flavonoid 3'-hydroxylase, seems to be expressed in pathogen-specific 3-deoxyanthocyanidin phytoalexins synthesis, for example in ''Sorghum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Luteolinidin
Luteolinidin is a member of the 3-deoxyanthocyanidins. It is a cation with ill-defined anions. This orange species that can be found in ''Sorghum bicolor''. Luteolinidin was shown to inhibit CD38 with relatively high potency compared with previously used inhibitors Glycosides Luteolinidin 5-''O''-β-D- -''O''-β-D-glucopyranosyl-2-''O''-acetylglucopyranoside(a 3-deoxyanthocyanidin laminaribioside) can be found in the fern ''Parablechnum novae-zelandiae'' (syn. ''Blechnum novae-zelandiae''). See also * List of compounds with carbon number 15 This is a partial list of molecules that contain 15 carbon Carbon () is a chemical element with the symbol C and atomic number 6. It is nonmetallic and tetravalent—its atom making four electrons available to form covalent chemical bo ... References --> {{anthocyanins Anthocyanidins Sorghum.html" ;"title="Anthocyanidins.html" ;"title="--> {{anthocyanins Anthocyanidins">--> {{anthocyanins Anthocyanidins Sorghum">Anthocya ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthocyanidin
Anthocyanidins are common plant pigments, the sugar-free counterparts of anthocyanins. They are based on the flavylium cation, an oxonium ion, with various groups substituted for its hydrogen atoms. They generally change color from red through purple, blue, and bluish green as a function of pH. Anthocyanidins are an important subclass of the polymethine dyes and flavonoids. The flavylium cation is a chromenylium cation with a phenyl group substituted in position 2; and chromenylium (also called benzopyrylium) is a bicyclic version of pyrylium. The positive charge can move around the molecule. At least 31 monomeric anthocyanidins have been properly identified in living organisms, mostly as the core components of anthocyanins. The latter are responsible for the red, purple, blue, or black color of many fruits (like grapes and blueberries), flowers (like roses), leaves (like purple cabbage), and even tubers (like radishes and purple yams). They are also found in some animals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yellow
Yellow is the color between green and orange on the spectrum of light. It is evoked by light with a dominant wavelength of roughly 575585 nm. It is a primary color in subtractive color systems, used in painting or color printing. In the RGB color model, used to create colors on television and computer screens, yellow is a secondary color made by combining red and green at equal intensity. Carotenoids give the characteristic yellow color to autumn leaves, corn, canaries, daffodils, and lemons, as well as egg yolks, buttercups, and bananas. They absorb light energy and protect plants from photo damage in some cases. Sunlight has a slight yellowish hue when the Sun is near the horizon, due to atmospheric scattering of shorter wavelengths (green, blue, and violet). Because it was widely available, yellow ochre pigment was one of the first colors used in art; the Lascaux cave in France has a painting of a yellow horse 17,000 years old. Ochre and orpiment pigments were us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorghum Bicolor
''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a Poaceae, grass species cultivated for its grain, which is used for food for humans, animal feed, and ethanol production. Sorghum originated in Africa, and is now cultivated widely in tropical and subtropical regions. Sorghum is the world's fifth-most important cereal crop after rice, wheat, maize, and barley, with 59.34 million metric tons of annual global production in 2018. ''S. bicolor'' is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over 4 m high. The grain is small, ranging from 2 to 4 mm in diameter. Sweet sorghums are sorghum cultivars that are primarily grown for forage, syrup production, and ethanol; they are taller than those grown for grain. ''Sorghum bicolor'' is the cultivated species of sorghum; its wild relatives make up the botanical genus ''Sorghum''. History The first archae ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purple Corn
Purple corn ( es, maíz morado) or purple maize is group of flint maize varieties ( Zea mays indurata) originating in South America, descended from a common ancestral variety termed "k'culli" in Quechua. It is most commonly grown in the Andes of Peru, Bolivia and Ecuador. Uses Common in Peru, purple corn is used in chicha morada, a drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar, and in mazamorra, a type of pudding". In Bolivia, purple corn "Kuli" is used in Api, a smoothie served hot. Color chemistry: anthocyanins The pigment giving purple corn its vivid color derives from an exceptional content of a class of polyphenols called anthocyanins. Cyanidin 3-O-glucoside, also called chrysanthemin, is the major anthocyanin in purple corn kernels, comprising about 73% of all anthocyanins present. Other anthocyanins identified are pelargonidin 3-O-β-D-glucoside, peonidin 3-O-β-D-glucoside, cyanidin 3-O-β-D-(6-malonyl-glucoside), pelargonidin 3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carboxylate
In organic chemistry, a carboxylate is the conjugate base of a carboxylic acid, (or ). It is an ion with negative charge. Carboxylate salts are salts that have the general formula , where M is a metal and ''n'' is 1, 2,...; ''carboxylate esters'' have the general formula (or ). R and R′ are organic groups; R′ ≠ H. Synthesis Carboxylate ions can be formed by deprotonation of carboxylic acids. Such acids typically have p''K''a of less than 5, meaning that they can be deprotonated by many bases, such as sodium hydroxide or sodium bicarbonate. :RCOOH + NaOH -> RCOONa + H2O Resonance stabilization of the carboxylate ion Carboxylic acids easily dissociate into a carboxylate anion and a positively charged hydrogen ion (proton), much more readily than alcohols do (into an alkoxide ion and a proton), because the carboxylate ion is stabilized by resonance. The negative charge that is left after deprotonation of the carboxyl group is delocalized between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Coloring
Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food production and domestic cooking. Food colorants are also used in a variety of non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. Purpose of food coloring People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine. Sometimes, the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000. Color additives are used in foods for many reasons including: * To make food more attractive, appealing, appetizing, and informative * Offset c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavonoid 3'-hydroxylase
In enzymology, a flavonoid 3'-monooxygenase (, was wrongly classified as in the past) is an enzyme that catalyzes the chemical reaction :a flavonoid + NADPH + H+ + O2 \rightleftharpoons a 3'-hydroxyflavonoid + NADP+ + H2O The 4 substrates of this enzyme are flavonoid, NADPH, H+, and O2, whereas its 3 products are 3'-hydroxyflavonoid, NADP+, and H2O. This enzyme belongs to the family of oxidoreductases, specifically those acting on paired donors, with O2 as oxidant and incorporation or reduction of oxygen. The oxygen incorporated need not be derived from O2 with NADH or NADPH as one donor, and incorporation of one atom of oxygen into the other donor. The systematic name A systematic name is a name given in a systematic way to one unique group, organism, object or chemical substance, out of a specific population or collection. Systematic names are usually part of a nomenclature. A semisystematic name or semitrivial ... of this enzyme class is flavonoid,NADPH:oxygen oxi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plant Pathology
Plant pathology (also phytopathology) is the scientific study of diseases in plants caused by pathogens (infectious organisms) and environmental conditions (physiological factors). Organisms that cause infectious disease include fungus, fungi, oomycetes, bacterium, bacteria, plant virus, viruses, viroids, virus-like organisms, phytoplasmas, protozoa, nematodes and parasitic plants. Not included are ectoparasites like insects, mites, vertebrate, or other Plant defense against herbivory, pests that affect plant health by eating Plant tissue, plant tissues. Plant pathology also involves the study of pathogen identification, disease etiology, disease cycles, economic impact, plant disease epidemiology, plant disease resistance, how plant diseases affect humans and animals, pathosystem genetics, and management of plant diseases. Overview Control of plant diseases is crucial to the reliable production of food, and it provides significant problems in agricultural use of land, wat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phytoalexin
Phytoalexins are antimicrobial substances, some of which are antioxidative as well. They are defined, not by their having any particular chemical structure or character, but by the fact that they are defensively synthesized ''de novo'' by plants that produce the compounds rapidly at sites of pathogen infection. In general phytoalexins are broad spectrum inhibitors; they are chemically diverse, and different chemical classes of compounds are characteristic of particular plant taxa. Phytoalexins tend to fall into several chemical classes, including terpenoids, glyco steroids and alkaloids, however the term applies to any phytochemicals that are induced by microbial infection. Function Phytoalexins are produced in plants to act as toxins to the attacking organism. They may puncture the cell wall, delay maturation, disrupt metabolism or prevent reproduction of the pathogen in question. Their importance in plant defense is indicated by an increase in susceptibility of plant tissue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colletotrichum
''Colletotrichum'' (sexual stage: ''Glomerella'') is a genus of fungi that are symbionts to plants as endophytes (living within the plant) or phytopathogens. Many of the species in this genus are plant pathogens, but some species may have a mutualistic relationship with hosts. History The history of the ''Colletotrichum'' genus is a case study on the tension between the lumpers and splitters. While the genus ''Colletotrichum'' was first proposed in 1831, the exact definition of ''Colletotrichum'' and the species that belong in this genus has been in flux ever since. The biggest recent shift has been from a definition (of both the genus and the species within it) based on morphology to a definition based on a combination of morphology and molecular phylogenetics. The use of molecular phylogenetics has led to a huge increase in the number of recognized species in this genus, and the species are now organized into species complexes that usually have the name of their most widely k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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