This series covers hot topics of frontier research summarised by reputed scientists in the field.

Fruits and vegetables contain abundant nutraceuticals or phytochemicals such as carbohydrates, proteins, lipids, vitamins, enzymes, dietary ?bers, min- als, antioxidants, ?avonoids, and anthocyanins and other diverse components including trace chemicals. Interestingly, the ?avonoids and anthocyanins in phytochemicals could be signi?cantly associated with reductions of risk of cardiovascular disease, macular degeneration, and improvements and prev- tions of many other diseases. Actually, ?avonoids and anthocyanins in plants could play a very important role in our daily health. Our ancestors...

As part of the series Topics in Heterocyclic Chemistry, thisvolumetitledBio- tiveHeterocyclesII presentscomprehensiveandup-to-datereviewsonselected topicsconcerning?avonoidsandanthocyaninsinplants, andheterocyclessuch as bioactive phenothiazines, phenoxazines, and related compounds. The v- ume isseparated into two sections mainly concentrating onthese two topics. There are abundant and diverse ?avonoids with carbohydrates and lipids, alkaloids (betalain alkaloids and other alkaloids), phenols (chromones, c- marins, lignans, quinines, andotherphenolics), terpenoids(monoterpenoids,...

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...

Vegetables and fruits with diverse natural colours contain abundant functional phytochemicals such as carotenoids, anthocyanins and betalains. Additionally, these phytochemicals also contain vitamins, essential amino acids, unsaturated fatty acids, minerals, food enzymes and other plant components. This book describes the relationship of evidence-based functions and mechanisms of the phytochemicals in vegetables and fruits, and foods including cereal crops, nuts, beans, seafood and others. Research has been found that a higher intake of fruits and vegetables has been epidemiologically...