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Author: M. Monica Giust
Publisher: MDPI
Published: 2019-01-21
Total Pages: 225
ISBN-13: 3038975230
DOWNLOAD EBOOKThis book is a printed edition of the Special Issue "Advances in Anthocyanin Research 2018" that was published in Molecules
Author: M. Monica Giusti
Publisher:
Published: 2019
Total Pages: 1
ISBN-13: 9783038975243
DOWNLOAD EBOOKAnthocyanins are natural plant pigments, responsible for many of the orange/red/purple/blue colors of many flowers, fruits, and vegetables. These colorants play important roles in plants, such as conferring UV protection and antimicrobial properties, and they are also implicated to have many potential human health-promoting properties. Research works and epidemiological studies have indicated these plant pigments to be beneficial in the reduction of chronic inflammatory diseases, such as type 2 diabetes and cardiovascular disease. For these reasons, there is increasing interest in their incorporation in foods, drugs, cosmetics, and dietary supplements as naturally derived colorants and health-promoting compounds. There is a large natural diversity in the chemical composition of anthocyanin pigments. More than 700 unique anthocyanin structures have been identified, and each has unique colorimetric, reactivity, and health-promoting properties. With such a great number of unique anthocyanins and increasing interest in their use, there is a considerable need to better understand the factors affecting their production and accumulation in plants, the factors affecting their stability and colorimetric properties, and their metabolism and mechanisms for disease alleviation. This Special Issue includes several new research works dedicated to these topics and a review of the current knowledge of anthocyanin chemistry affecting their application in food and nutrition.
Author: Véronique Cheynier
Publisher: John Wiley & Sons
Published: 2012-02-21
Total Pages: 393
ISBN-13: 1118299744
DOWNLOAD EBOOKPlant polyphenols are secondary metabolites that constitute one of the most common and widespread groups of natural products. They express a large and diverse panel of biological activities including beneficial effects on both plants and humans. Many polyphenols, from their structurally simplest representatives to their oligo/polymeric versions (also referred to as vegetable tannins) are notably known as phytoestrogens, plant pigments, potent antioxidants, and protein interacting agents. Sponsored by Groupe Polyphénols, this publication, which is the third volume in this highly regarded Recent Advances in Polyphenol Research series, is edited by Véronique Cheynier, Pascale Sarni-Manchado, and Stéphane Quideau (the current President of Groupe Polyphénols). Like their predecessors, they have once again put together an impressive collection of cutting-edge chapters written by expert scientists internationally respected in their respective field of polyphenol sciences. This Volume 3 provides the latest information and opinion on the following major research topics about polyphenols: Organic chemistry and physical chemistry Biosynthesis, genetics and metabolic engineering The role of polyphenols in plants and ecosystems Health and nutrition Analysis and metabolomics Chemists, biochemists, plant scientists, pharmacognosists and pharmacologists, biologists, ecologists, food scientists and nutritionists will all find this book an invaluable resource. Libraries in all universities and research institutions where these disciplines are studied and taught should have copies on their bookshelves.
Author: Marianne Su-Ling Brooks
Publisher: Royal Society of Chemistry
Published: 2019-02-11
Total Pages: 332
ISBN-13: 1788012151
DOWNLOAD EBOOKAnthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release.
Author: Kevin Gould
Publisher: Springer Science & Business Media
Published: 2008-12-19
Total Pages: 345
ISBN-13: 0387773355
DOWNLOAD EBOOKIn recent years there has been an unprecedented expansion of knowledge about anthocyanins pigments. Indeed, the molecular genetic control of anthocyanins biosynthesis is now one of the best understood of all secondary metabolic pathways. There have also been substantial improvements in analytical technology that have led to the discovery of novel anthocyanin compounds. Armed with this knowledge and the tools for genetic engineering, plant breeders are now introducing vibrant new colors into horticultural crops. The food industry has also benefited from the resurgence of interest in anthocyanins. A greater understanding of the chemistry of these pigments has led to improved methods for stabilizing the color of anthocyanins extracts, so that they are more useful as food colorings. Methods for the bulk production of anthocyanins from cell cultures have been optimized for this purpose. Possible benefits to human health from the ingestion of anthocyanin-rich foods have also been a major feature of the recent scientific literature. Anthocyanins are remarkably potent antioxidants, and their ingestion has been postulated to stave off the effects of oxidative stress. These pigments, especially in conjunction with other flavonoids, have been associated with reductions in the incidence and severity of many other non-infectious diseases, including diabetes, cardiovascular disease and certain cancers. An industry is developing around anthocyanins as nutritional supplements. Finally, there has been significant progress in our understanding of the benefits of anthocyanins to plants themselves. Originally considered an extravagance without a purpose, anthocyanins are now implicated in multifarious vital functions. These include the attraction of pollinators and frugivores, aposematic defense from herbivores, and protection from environmental stressors such as strong light, UVB, drought, and free radical attacks. Anthocyanins are evidently highly versatile, and enormously useful to plants. This book covers all aspects of the biosynthesis and function of anthocyanins (and related compounds such as proanthocyanidins) in plants, and their applications in agriculture, food products, and human health. Featured areas include their relevance to: * Plant stress * Flower and fruit color * Human health * Wine quality and health attributes * Food colorants and ingredients * Cell culture production systems * The pastoral sector
Author: Xiaonan Sui
Publisher: Springer
Published: 2016-11-02
Total Pages: 147
ISBN-13: 9811026122
DOWNLOAD EBOOKThis thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits.
Author: Jean-Michel Mérillon
Publisher: Springer Nature
Published: 2019-01-25
Total Pages: 2353
ISBN-13: 3319780301
DOWNLOAD EBOOKThis reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Author:
Publisher: Academic Press
Published: 2002-12-20
Total Pages: 0
ISBN-13: 9780120059379
DOWNLOAD EBOOKAnthocyanins are the pigments in leaves and fruits that give them their colour; for example, the red colour of strawberries, or red leaves in autumn. Although these pigments are especially prominent in the autumn foliage of deciduous trees and in the growth flushes of tropical rainforest plants, they are also found in the leaves of many species after exposure to environmental or biotic stresses. Although the control of anthocyanin synthesis in vegetative organs has long been studied, and is a model system in plant molecular genetics, potential functions of these pigments in leaves have been largely ignored. This volume pulls together new information from experts in the fields of genetics, biochemistry, molecular biology, physiological ecology and plant development, providing a platform to discuss putative hypotheses for anthocyanin function in these vegetative organs.
Author: Seyed Mohammad Nabavi
Publisher: Elsevier
Published: 2020-03-07
Total Pages: 880
ISBN-13: 0128175192
DOWNLOAD EBOOKRecent Advances in Natural Products Analysis is a thorough guide to the latest analytical methods used for identifying and studying bioactive phytochemicals and other natural products. Chemical compounds, such as flavonoids, alkaloids, carotenoids and saponins are examined, highlighting the many techniques for studying their properties. Each chapter is devoted to a compound category, beginning with the underlying chemical properties of the main components followed by techniques of extraction, purification and fractionation, and then techniques of identification and quantification. Biological activities, possible interactions, levels found in plants, the effects of processing, and current and potential industrial applications are also included. - Focuses on the latest analytical techniques used for studying phytochemical and other biological compounds - Authored and edited by the top worldwide experts in their field - Discusses the current and potential applications and predicts future trends of each compound group
Author: Heidi Halbwirth
Publisher: John Wiley & Sons
Published: 2019-01-04
Total Pages: 453
ISBN-13: 1119427940
DOWNLOAD EBOOKPlant polyphenols are secondary metabolites that constitute one of the most common and widespread groups of natural products. They are crucial constituents of a large and diverse range of biological functions and processes, and provide many benefits to both plants and humans. Many polyphenols, from their structurally simplest representatives to their oligo/polymeric versions, are notably known as phytoestrogens, plant pigments, potent antioxidants, and protein interacting agents. This sixth volume of the highly regarded Recent Advances in Polyphenol Research series is edited by Heidi Halbwirth, Karl Stich, Véronique Cheynier and Stéphane Quideau, and is a continuance of the series’ tradition of compiling a cornucopia of cutting-edge chapters, written by some of the leading experts in their respective fields of polyphenol sciences. Highlighted herein are some of the most recent and pertinent developments in polyphenol research, covering such major areas as: Chemistry and physicochemistry Biosynthesis, genetics & metabolic engineering Roles in plants and ecosystems Food, nutrition & health Applied polyphenols This book is a distillation of the most current information, and as such, will surely prove an invaluable source for chemists, biochemists, plant scientists, pharmacognosists and pharmacologists, biologists, ecologists, food scientists and nutritionists.
