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Chemical Compound Review

Malvidin     2-(4-hydroxy-3,5-dimethoxy- phenyl)chromene...

Synonyms: CHEMBL255753, CHEBI:6674, AC1L4LKR, LS-69066, LMPK12010004, ...
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High impact information on Malvidin chloride


Biological context of Malvidin chloride

  • These findings suggest that growth inhibition and cytotoxicity of AGS cells by malvidin is involved in the induction of apoptosis rather than necrosis [6].
  • Malvidin inhibited AGS, HCT-116, NCI-H460, MCF-7 and SF-268 cell growth by 69, 75.7, 67.7, 74.7 and 40.5%, respectively, at 200 microg/mL [7].
  • This event is accompanied the arrest of AGS cells at the G0/G1 phase by malvidin at the tested concentrations of 0-200 microM [6].
  • The data from cell viability assay showed that malvidin exhibited the most potent anti-proliferation effect on AGS cells in a time- and dose-dependent manner (P<0.05) [6].
  • In a membrane lipid peroxidation system, the effectiveness of the antioxidant was dependent on the catalyst: In the presence of H(2)O(2)-activated myoglobin, the inhibition efficiency of the antioxidant was malvidin 3-glucoside > catechin > malvidin > resveratrol [8].

Anatomical context of Malvidin chloride


Associations of Malvidin chloride with other chemical compounds


Gene context of Malvidin chloride

  • This is consistent with the finding that efficient reduction of cell growth is limited to anthocyanidins that are potent EGFR- or PDE-inhibitors including cy and del or malvidin (mv), respectively [13].
  • The occurrence of apoptosis induced by malvidin was confirmed by morphological and biochemical features, including apoptotic bodies formation, caspase-3 activation and poly(ADP-ribose) polymerase proteolysis [6].

Analytical, diagnostic and therapeutic context of Malvidin chloride

  • The "color activity concept" was applied to vitisin A, malvidin 3-glucoside, malvidin 3-(6' '-acetylglucoside), and polymeric pigments isolated by countercurrent chromatography in order to estimate their contribution toward the overall color expression of wines [14].


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  2. Inhibition of proliferation of human cancer cells and cyclooxygenase enzymes by anthocyanidins and catechins. Seeram, N.P., Zhang, Y., Nair, M.G. Nutrition and cancer. (2003) [Pubmed]
  3. Synergistic antioxidant effect of catechin and malvidin 3-glucoside on free radical-initiated peroxidation of linoleic acid in micelles. Rossetto, M., Vanzani, P., Mattivi, F., Lunelli, M., Scarpa, M., Rigo, A. Arch. Biochem. Biophys. (2002) [Pubmed]
  4. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., Prior, R.L. J. Agric. Food Chem. (2006) [Pubmed]
  5. Bioavailability and tissue distribution of anthocyanins in bilberry (Vaccinium myrtillus L.) extract in rats. Ichiyanagi, T., Shida, Y., Rahman, M.M., Hatano, Y., Konishi, T. J. Agric. Food Chem. (2006) [Pubmed]
  6. Effects of anthocyanidin on the inhibition of proliferation and induction of apoptosis in human gastric adenocarcinoma cells. Shih, P.H., Yeh, C.T., Yen, G.C. Food Chem. Toxicol. (2005) [Pubmed]
  7. Human tumor cell growth inhibition by nontoxic anthocyanidins, the pigments in fruits and vegetables. Zhang, Y., Vareed, S.K., Nair, M.G. Life Sci. (2005) [Pubmed]
  8. PH-dependent forms of red wine anthocyanins as antioxidants. Lapidot, T., Harel, S., Akiri, B., Granit, R., Kanner, J. J. Agric. Food Chem. (1999) [Pubmed]
  9. Induction of apoptosis in cancer cells by Bilberry (Vaccinium myrtillus) and the anthocyanins. Katsube, N., Iwashita, K., Tsushida, T., Yamaki, K., Kobori, M. J. Agric. Food Chem. (2003) [Pubmed]
  10. Anthocyanin quantification and radical scavenging capacity of Concord, Norton, and Marechal Foch grapes and wines. Muñoz-Espada, A.C., Wood, K.V., Bordelon, B., Watkins, B.A. J. Agric. Food Chem. (2004) [Pubmed]
  11. Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigments. Pissarra, J., Lourenço, S., González-Paramás, A.M., Mateus, N., Santos Buelga, C., Silva, A.M., de Freitas, V. J. Agric. Food Chem. (2004) [Pubmed]
  12. Antioxidant activity of the anthocyanin from carrot (Daucus carota) callus culture. Ravindra, P.V., Narayan, M.S. International journal of food sciences and nutrition. (2003) [Pubmed]
  13. The substitution pattern of anthocyanidins affects different cellular signaling cascades regulating cell proliferation. Marko, D., Puppel, N., Tjaden, Z., Jakobs, S., Pahlke, G. Molecular nutrition & food research. (2004) [Pubmed]
  14. Vitisin A content in Chilean wines from Vitis vinifera Cv. Cabernet Sauvignon and contribution to the color of aged red wines. Schwarz, M., Quast, P., von Baer, D., Winterhalter, P. J. Agric. Food Chem. (2003) [Pubmed]
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