Anthocyanins are a class of water‐soluble flavonoids, which show a range of
pharmacological effects, such as prevention of cardiovascular disease, obesity control and …

Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The
conjugated bonds in their structures, which absorb light at about 500nm, are the basis for the …

Drugs derived from natural resources represent a significant segment of the pharmaceutical
market as compared to randomly synthesized compounds. It is a goal of drug development …

Cyclophosphamide is a potent anticancer agent. However its clinical use is restricted
because of its marked organ toxicity associated with increased oxidative stress and …

Anthocyanin pigments and associated flavonoids have demonstrated ability to protect
against a myriad of human diseases, yet they have been notoriously difficult to study with …

Dietary flavonoids, which occur in many plant foods, are considered as the most active
constituents among the plant-derived ones in vitro and in vivo. To date, many studies have …

Pistachio (Pistacia vera L.; Anacardiaceae) is native of aride zones of Central and West Asia
and distributed throughout the Mediterranean basin. In Italy, a pistachio cultivar of high …

This paper is a comprehensive review of the effects of bioactive polyphenolic compounds
commonly found in many fruits and vegetables on cancer. These include the pheniolic acids …

Chlorogenic acid, the ester of caffeic acid with quinic acid, is one of the most abundant
polyphenols in the human diet. The antioxidant and anticarcinogenic properties of …

Epidemiological data suggest that consumption of fruits and vegetables has been
associated with a lower incidence of cancer. Cyanidin-3-glucoside (C3G), a compound …