# malvidin 3-O-beta-D-glucoside

> chemical compound

**Wikidata**: [Q137147](https://www.wikidata.org/wiki/Q137147)  
**Wikipedia**: [English](https://en.wikipedia.org/wiki/Oenin)  
**Source**: https://4ort.xyz/entity/malvidin-3-o-beta-d-glucoside


## References

1. Different phenolic compounds activate distinct human bitter taste receptors.
2. malvidin 3-O-beta-D-glucoside. ChEBI
3. 3-(β-D-glucopyranosyloxy)-5,7-dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-1-benzopyrylium chloride. ECHA Substance Infocard database
4. Malvidin-3-glucoside. PubChem
5. ChEBI release 2020-09-01
6. OENIN. ChEMBL
7. Freebase Data Dumps. 2013
8. Oenin. ChemSpider
9. Vitisin A Content in Chilean Wines from Vitis vinifera cv. Cabernet Sauvignon and Contribution to the Color of Aged Red Wines
10. Inhibition of rat mammary tumorigenesis by concord grape juice constituents.
11. Vitisin A Content in Chilean Wines from Vitis vinifera Cv. Cabernet Sauvignon and Contribution to the Color of Aged Red Wines
12. Anthocyanic Composition of Tannat, Cabernet Sauvignon and Merlot Young Red Wines from Uruguay
13. Determination of anthocyanins and related components in red wines by micro- and capillary HPLC.
14. Determination of major anthocyanin pigments in Hellenic native grape varieties (Vitis vinifera sp.): association with antiradical activity
15. Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry
16. Investigations on Anthocyanins in Wines from Vitis vinifera cv. Pinotage: Factors Influencing the Formation of Pinotin A and Its Correlation with Wine Age
17. Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins
18. The Phenolic Composition of South African Pinotage, Shiraz and Cabernet Sauvignon Wines
19. Wine phenolics: contribution to dietary intake and bioavailability
20. Effect of Postharvest Ultraviolet Irradiation on Resveratrol and Other Phenolics of Cv. Napoleon Table Grapes
21. Antioxidant Activity of the Stilbene Astringin, Newly Extracted from Vitis vinifera Cell Cultures
22. Comparative study of radical scavenger and antioxidant properties of phenolic compounds from Vitis vinifera cell cultures using in vitro tests
23. Antioxidative activity of monoacylated anthocyanins isolated from Muscat Bailey A grape
24. Production of 13C-labelled anthocyanins by Vitis vinifera cell suspension cultures
25. Investigations on anthocyanins in wines from Vitis vinifera cv. pinotage: factors influencing the formation of pinotin A and its correlation with wine age.
26. Determination of Authenticity of Fruit Jams by HPLC Analysis of Anthocyanins
27. Quantitation and Distribution of Simple and Acylated Anthocyanins and Other Phenolics in Blueberries
28. Differentiation of raspberry varieties according to anthocyanin composition
29. Anthocyanins in blue berries of Vaccinium padifolium
30. Chemosystematics of Anagallis arvensis L. (Primulaceae)
31. Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries
32. Fractionation and identification of the phenolic compounds of Highbush blueberries (Vaccinium corymbosum, L.)
33. Phenolic Composition of the “Mocán” (VisneamocaneraL.f.)
34. Anthocyanin variation in an introgressive complex in Clarkia
35. Characterization of Black Bean (Phaseolus vulgarisL.) Anthocyanins
36. Structural Analysis and Measurement of Anthocyanins from Colored Seed Coats ofVigna, Phaseolus, andGlycineLegumes
37. Germplasm characterization of Zolfino landraces (Phaseolus vulgaris L.) by flavonoid content
38. Qualitative and quantitative evaluation of vaccinium myrtillus anthocyanins by high-resolution gas chromatography and high-performance liquid chromatography
39. Computer-aided evaluation of the relative stability of Vaccinium myrtillus anthocyanins
40. A NOVEL SOLID-PHASE EXTRACTION-HPLC METHOD FOR THE ANALYSIS OF ANTHOCYANIN AND ORGANIC ACID COMPOSITION OF FINNISH CRANBERRY
41. Application of RP-HPLC and Spectrophotometry in Standardization of Bilberry Anthocyanin Extract
42. Anthocyanins in Fruits ofVaccinium UhginosumL. (Bog Whortleberry)
43. Anthocyanidin malonylglucosides in flowers of Hibiscus syriacus
44. A cyanidin glycoside giving scarlet coloration in plants of the bromeliaceae
45. INVESTIGATION OF FLOWER ANTHOCYANIN PIGMENTS OF ALTHEA ROSEA CAV. AND MALVA VISCOUS-ARBOREA L. GROWING IN EGYPT
46. ANTHOCYANINS IN RIPE FRUIT OF THE SPARKLEBERRY, Vaccinium arboreum MARSH
47. BitterDB
48. [Source](http://echa.europa.eu/de/information-on-chemicals/registered-substances)
49. Mapping file of InChIStrings, InChIKeys and DTXSIDs for the EPA CompTox Dashboard
50. UniChem