Acylated Anthocyanins : Chemistry, Bioavailability, Bioactivity, and Applications

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予約

Acylated Anthocyanins : Chemistry, Bioavailability, Bioactivity, and Applications

Oliveira, Hélder José Couto (EDT)/ Bordiga, Matteo (EDT)

ウェブストア価格 ¥40,296（本体¥36,633）
CRC Press（2026/06発売）
外貨定価 US$ 180.00
ポイント 366pt

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製本 Hardcover:ハードカバー版／ページ数 274 p.
言語 ENG
商品コード 9781032844510

Full Description

Anthocyanins esterified with one or more acid groups are known as acylated anthocyanins, which exhibit higher stability and antioxidant activity compared to nonacylated ones and are of interest to the food and beverage industry. It is known that the structural differences among anthocyanins will influence their specific roles and effectiveness in the different applications in which they may be used. This book compiles and summarizes data regarding knowledge on acylated anthocyanins, ranging from their physical and chemical particularities to their health effects, including bioaccessibility, bioavailability, and bioactivity, as well as their different technological applications.

Key Features:

Provides information on the different areas where acylated anthocyanins are being utilized

Discusses the characteristics of acylated anthocyanins and the effect of their structural features on different properties

Includes a database of acylated anthocyanins from both nonedible and edible sources

PART I: The Chemistry of Acylated Anthocyanins. Anthocyanins. Biosynthesis of Acylated Anthocyanins. Occurrence of Acylated Anthocyanins in Edible and Non-Edible Sources. Extraction and Purification of Acylated Anthocyanins. Physical and Chemical Stability of Acylated Anthocyanins. PART II: The Bioavailability of Acylated Anthocyanins. Bioaccessibility and Absorption of Acylated Anthocyanins. Metabolization and Gut Microbiota Role. Evidence From In Vivo Studies. PART III: The Bioactivity of Acylated Anthocyanins. Antioxidant Properties. Cancer and Neurodegeneration. Obesity and Cardiovascular Diseases. Others. PART IV: Applications Of Acylated Anthocyanins. Modification and Stabilization. Impact of Food Processing. Encapsulation. Technological Applications.