Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions.

Molecules · 2018 · PMC6017626 · PMID 29414926

Europe PMC DOI

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closest p · 1.0× alpha

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a decreasing trendp < 0.05actually significant

Malvidin 3- O -glucoside-ethyl-catechin ( 1 ) showed a decreasing trend on its concentration, whereas an increase happened to malvidin 3- O -glucoside-ethyl-catechin ( 3 ) ( p < 0.05).

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an increasing trendno p-value reported

As the simulated digestion proceeded, an increasing trend on these phenolic acids was expected since most anthocyanins exhibited a dramatic concentration decrease.

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