Natural anthocyanin pigments/dyes and phenolic copigments/co-dyes form noncovalent
complexes, which stabilize and modulate (in particular blue, violet, and red) colors in …

Owing to their specific pyrylium nucleus (C-ring), anthocyanins express a much richer
chemical reactivity than the other flavonoid classes. For instance, anthocyanins are weak …

Quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus cruentus L.) are
pseudocereal grains rich in both macronutrients and micronutrients including vitamins and …

In this perspective, we present an overview of the determination of excited-state properties of
“real-life” dyes, and notably of their optical absorption and emission spectra, performed …

The present work aimed to characterize the nanoemulsion of anise seed extract and to
compare its efficacy with the bulk extract against pathogenic bacteria. The anise seeds …

The chemical warfare agents (CWAs) are highly toxic for living systems and environment.
These diverse effects of CWAs, especially blistering agents, need the development of highly …

Phenolic compounds are bioactive substances present in a large number of food products
including wine. The importance of these compounds in wine is due to their large effect on …

Anthocyanins and anthocyanidins are polyphenolic compounds, responsible for the red and
blue colours in several fruits, flowers, and leaves. Their colorant properties, bioavailability …

In this paper, iron–polyphenol nanoparticles (Fe–P NPs) were synthesized using the
extracts obtained from Australian native plant leaves, these being Eucalyptus tereticornis …

Consumers have sought for functional foods aiming to decrease the risk of various non-
communicable diseases, such as diabetes, hypertension, overweight/obesity and principal …