Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)

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Chemical Compound Review:

Oxycoccicyanin (2S,3R,4S,5S,6R)-2-[5,7- dihydroxy-2-(4...

Synonyms: CHEMBL1784263, CHEBI:74793, AC1L9EYQ, C12141, 68795-37-9, ...

McDougall, G.J. et al., Morais, H. et al.

McDougall, Fyffe, Dobson, Stewart,

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High impact information on Peonidin-3-glucoside

After the in vitro digestion procedure, only five anthocyanins could be detected in the IN (serum-available) and the OUT (colon-available) fractions, which were confirmed as malvidin-3-O-glucoside and the vitisin A adducts of malvidin-3-O-glucoside, malvidin-3-O-acetylglucoside, malvidin-3-O-coumaroylglucoside and peonidin-3-O-glucoside [1].
Stepwise regression analysis confirmed that the overall decomposition rate of monomeric anthocyanins, peonidin-3-glucoside and malvidin-3-glucoside significantly depended on the time and temperature of storage, the effect of storage time being the most important [2].

References

Anthocyanins from red wine--their stability under simulated gastrointestinal digestion. McDougall, G.J., Fyffe, S., Dobson, P., Stewart, D. Phytochemistry (2005) [Pubmed]
Influence of storage conditions on the stability of monomeric anthocyanins studied by reversed-phase high-performance liquid chromatography. Morais, H., Ramos, C., Forgács, E., Cserháti, T., Oliviera, J. J. Chromatogr. B Analyt. Technol. Biomed. Life Sci. (2002) [Pubmed]

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