SynthesisJournal of food science2026
A Review on Cyanidin-3-O-glucoside Antioxidant Activity, Food Technology Applications and Therapeutic Uses.
Synthesis in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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0 citing papers in PubMed.
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Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Anthocyanins are plant derived biomolecules that play roles in pollination and protection against ultraviolet light (UV) radiation, as well as reactive oxygen and nitrogen species (ROS and RNS, respectively). Cyanidin 3-O-glucoside (C3G), a common anthocyanin in the diet, exhibits antioxidant capacity that depends on its chemical structure, and external factors such as pH and temperature; technologically, the extraction processes also affect the anthocyanins stability. This systematic review was prepared following the PRISMA guidelines (Preferred Reporting Items for Systematic reviews and Meta-Analyses) and involved searches in the Scopus, PubMed, and Web of Science databases. It examines recent findings on C3G including its antioxidant capacity, therapeutic applications, the role of the digestive system, content in plants, applications in food technology and experimental models evaluating enzymes and reactions involved in the protection against ROS and RNS.
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Registered trials
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