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Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes in a variety of products. Mechanistic studies from "in vitro" experiments as well as "in vivo" clinical trials demonstrate wide-ranging efficacy and biological activity of anthocyanins. Anthocyanins in Health and Disease presents the first comprehensive...

Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes in a variety of products. Mechanistic studies from in vitro experiments as well as in vivo clinical trials demonstrate wide-ranging efficacy and biological activity of anthocyanins. Anthocyanins in Health and Disease presents the first...

This book contains 20 articles published in Molecules that concern the color quality of food and wine, anthocyanin biosynthesis and regulation, anthocyanin composition and the biological properties of anthocyanin pigments.