Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Their urinary excretion was highest between 0 and 6 h after administration and had ceased by 24 h. The total quantities of bilberry anthocyanins excreted into urine represented 1.88% (range, 0.62% to 2.45%) of consumed anthocyanins.”
bilberry anthocyanins → excreted → urine
“Anthocyanins were detected only in the liver, kidney, testes, and lung, with maximum tissue concentrations of 605, 207, 149, and 116 pmol/g, respectively. In these organs, malvidin-3-glucoside and -3-galactoside were the predominant anthocyanins.”
bilberry anthocyanins → distributed → specific organs
“In this study we show that by means of the emulsion method thermally induced whey protein-based microcapsules which are applicable for the encapsulation of an anthocyanin-rich bilberry extract can be generated from whey protein solutions.”
whey protein-based microcapsules → can be generated → for encapsulation of anthocyanin-rich bilberry extract
“After oral administration of bilberry extract (100 mg/kg body weight), both unmodified and methylated anthocyanins appeared in the plasma. The plasma concentration of total anthocyanins reached a maximum of 1.18 +/- 0.3 microM after 15 min and then sharply decreased.”
bilberry anthocyanins → appeared → plasma
“The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage.”
maltodextrin → provides → best protection to bilberry anthocyanins