malvidin

On the inner surface of the vat below its rim, UCLA chemists found evidence of the plant pigment malvidin , the substance that makes wine stains so difficult to remove from fabric today.

Digging Deep for World's Oldest Wine 2011

On three pot shards, researchers from the Cotsen Institute of Archaeology at the University of California, Los Angeles, found a residue of malvidin, a pigment that gives grapes and wine a dark red hue.

Perhaps a Red, 4,100 B.C. Robert Lee Hotz 2011

On the inner surface of the vat below its rim, UCLA chemists found evidence of the plant pigment malvidin, the substance that makes wine stains so difficult to remove from fabric today.

Digging Deep for Oldest Wine 2011

Scientists verified the age and function with radiocarbon dating, botanical analysis to confirm the grapes were cultivated, and analysis of residue for malvidin, which gives red wine its color.

NYT > Home Page By PAM BELLUCK 2011

The vat would have held 14 to 15 gallons and was covered by a dark gray residue that contained the plant pigment malvidin, which gives wine its red color and stains clothing and carpets.

latimes.com - News 2011

"These in vitro data support the concept that blueberry fruits or derived foods rich in malvidin glycosides may be beneficial in alleviating muscle damage caused by oxidative stress," wrote Dr Hurst and his co-workers.

AP-FoodTechnology RSS stephen.daniells@decisionnews.com 2010

"Although it is difficult to deduce the biological significance of the data presented here from in vitro studies, one may speculate that consumption of blueberry fruit polyphenolics and particularly malvidin glycosides may be beneficial in alleviating the damaging consequences of oxidative stress in muscle tissue," wrote Dr Hurst and his co-workers.

AP-FoodTechnology RSS stephen.daniells@decisionnews.com 2010

Further analysis of the extract indicated that the active compounds could be malvidin galactoside and malvidin glucoside, said the researchers.

AP-FoodTechnology RSS stephen.daniells@decisionnews.com 2010

When the stability of the individual anthocyanins was analysed, cyanindin glucoside was the most stable, followed by peonidin, petunidin, malvidin, and delphinidin.

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"High degradation rates of malvidin arabinoside and delphinidin arabinoside suggest that they may be highly susceptible to destruction and less suitable for food colourant use among those tested," they concluded.

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