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Full Description
Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. Several subtropical fruits, including berries, plums, black grapes, apricots, and peaches, among others, are a rich source of anthocyanin. Consumption of these fruits will prolong the longevity of consumers; this is ascribed to the curative effects of anthocyanins present in those fruits. Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits discusses novel techniques adopted for the extraction of anthocyanins from various subtropical fruits.
In this book, experts in the field examine solutions for efficiently extracting anthocyanins from subtropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various subtropical fruits with their applications are also discussed in detail.
Additional features:
• Addresses chemical properties, classification, and stability of anthocyanins during processing and storage
• Discusses the benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various subtropical fruits
• Explains the applications of synthetic and natural anthocyanins in foods and their regulatory aspects
Providing comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various subtropical fruits, this book is a valuable resource for academic students, research scholars, and food scientists.
9781032127958_
Contents
Chapter 01 Anthocyanin profile of various subtropical fruits
Chapter 02 Chemical properties of anthocyanins sourced from different subtropical fruits
Chapter 03 Extraction of anthocyanins from subtropical fruits by using thermal processing methods
Chapter 04 Extraction of anthocyanins from subtropical fruits by using non- thermal processing methods
Chapter 05 Commercial production of anthocyanins from sub-tropical fruits
Chapter 06 A short glimpse on synthetic and natural anthocyanins obtained from various sub-tropical fruits
Chapter 07 Natural Anthocyanin from subtropical fruits for cancer prevention
Chapter 08 Natural Anthocyanin from subtropical fruits for cardiac disease prevention
Chapter 09 Natural Anthocyanin from subtropical fruits for hypertension
Chapter 10 Anti-inflammatory properties of natural anthocyanins obtained from subtropical fruits
Chapter 11 Antioxidative effects of subtropical fruits, which are rich in anthocyanins
Chapter 12 Bioavailability efficacy of anthocyanins from various subtropical fruits
