Full Description
Dietary anthocyanins and flavonoids in vegetables, fruits and grain corms have their diverse functions to human dietary life. Topics discussed in this book include original findings and reviews such as their distributions, extractions, separations, characterization, stability, functions, biosynthesis pathway, the regulation of the biosynthetic enzymes by anthocyanins and flavonoids, food colours, and molecular biology such as a relationship of biomolecule with anthocyanins or flavonoids in vegetables and fruits. Kiwifruits, muscadine berries, color rices, Justicia species, strawberry, a Brazilian fruit of jabuticaba (Myrciaria cauliflora), jujube berry fruits, grapes, bilberries, taro as a vegetable and corn, and other fruits have been included in this book.
Contents
Preface; Kiwifruit Flavonoids & Their Antioxidant Activity in Colorful Actinidia spp. Based on Their Evidences; Anthocyanins in Red Noble Muscadine Berries; Electrochemical, Bioactive Mechanism of Interaction & Analytical Studies of Anthocyanins & Related Compounds; Anthocyanins in Rices: Biosynthesis & Health Benefits; Effect of Anthocyanins Extracts from Justicia matammensis & Justicia laxa on Sickle Cells; Stability of Anthocyanin in Strawberry Jam & the Application of Saccharides.NER(01): GB IE
