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Bioscience, Biotechnology, and Biochemistry Volume 65, 2001 - Issue 7
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Original Articles

Antimutagenicity of Deacylated Anthocyanins in Purple-fleshed Sweetpotato

Makoto YOSHIMOTODepartment of Upland Farming, Kyushu National Agricultural Experiment Station
,
Shigenori OKUNODepartment of Upland Farming, Kyushu National Agricultural Experiment Station
,
Masaatu YAMAGUCHICollege of Horticulture, Minami-Kyushu University
&
Osamu YAMAKAWADepartment of Upland Farming, Kyushu National Agricultural Experiment Station
Pages 1652-1655 | Received 19 Oct 2000, Accepted 09 Feb 2001, Published online: 22 May 2014

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Qianqian Qi, Meijun Chu, Xiuting Yu, Yanning Xie, Yali Li, Yongmei Du, Xinmin Liu, Zhongfeng Zhang, John Shi & Ning Yan. (2023) Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development. Food Reviews International 39:7, pages 4581-4609.
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Koji Ishiguro, Toshikazu Kuranouchi, Yumi Kai & Kenji Katayama. (2022) Comparison of anthocyanin and polyphenolics in purple sweetpotato (Ipomoea batatas Lam.) grown in different locations in Japan. Plant Production Science 25:1, pages 84-94.
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Man Zhang, Li-Jun Pan, Shao-Tong Jiang & Yu-Wen Mo. (2016) Protective effects of anthocyanins from purple sweet potato on acute carbon tetrachloride-induced oxidative hepatotoxicity fibrosis in mice. Food and Agricultural Immunology 27:2, pages 157-170.
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Katsuhisa HARADA, Mitsuyoshi KANO, Tomomi TAKAYANAGI, Osamu YAMAKAWA & Fumiyasu ISHIKAWA. (2004) Absorption of Acylated Anthocyanins in Rats and Humans after Ingesting an Extract of Ipomoea batatas Purple Sweet Potato Tuber. Bioscience, Biotechnology, and Biochemistry 68:7, pages 1500-1507.
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