Anthocyanins: Structure, Biosynthesis and Health Benefits

Noboru Motohashi, PhD (Editor)
Meiji Pharmaceutical University, Kiyose-shi, Tokyo, Japan

Series: Food Science and Technology
BISAC: SCI007000

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Dietary anthocyanins and flavonoids in vegetables, fruits and grains have their diverse functions in human dietary life. Topics discussed in this book include original findings and reviews in the distributions, extractions, separations, characterization, stability, functions, and regulations of the biosynthetic enzymes by anthocyanins and flavonoids, food colors, and molecular biology. Kiwifruits, muscadine berries, Justicia species, strawberries, 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. (Imprint: Nova Biomedical )

Preface pp. vii-x

Chapter 1. Kiwifruit Flavonoids and Their Antioxidant Activity in Colorful Actinidia spp. Based on Their Evidences
(Noboru Motohashi, Meiji Pharmaceutical University, Tokyo, Japan)pp. 1-22

Chapter 2. Anthocyanins in Red Noble Muscadine Berries
(Youssef W. Mirhom, Yuping V. Williamson, Paula Schulbaum, Erin Krueger, Frank S. D’Amelio, Sr., Bio-Botanica, Inc., Hauppauge, NY, USA) pp. 23-34

Chapter 3. Electrochemical, Bioactive Mechanism of Interaction and Analytical Studies of Anthocyanins and Related Compounds
(Seetharamappa Jaldappagari, Ashwini H. Hegde,Prashanth Shankar Narayan, Nagappa L Terada, Noboru Motohashi, Department of Chemistry, Karnatak University, India) pp. 35-92

Chapter 4. Anthocyanins in Rices: Biosynthesis and Health Benefits
(Yafang Shao, Jinsong Bao, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hua Jiachi Campus, P.R., China) pp. 93-110

Chapter 5. Effect of Anthocyanins Extracts from Justicia matammensis and Justicia laxa on Sickle Cells
(P.T. Mpiana, M.T. Bokota, J.P. Mbula, K.N. Ngbolua, D.S.T. Tshibangu, E.K. Atibu, J.T.K. Kwembe, M.K. Kakule, Département de Chimie, Faculté des Sciences B.P., Université de Kinshasa, Kinshasa XI, D.R., Congo)pp. 111-124

Chapter 6. Stability of Anthocyanin in Strawberry Jam and the Application of Saccharides
(Yoshiyuki Watanabe, Yoshiharu Okada, Masato Nomura; University of Kinki, Ohsaka, Japan) pp. 125-138

Chapter 7. Environmentally Friendly Technologies for Obtaining Anthocyanins from Unusual Sources
(Susana P. Jesus, Diego T. Santos, M. Angela A. Meireles, Laboratory of Supercritical Technology: Extraction, Fractionation, and Identification of vegetable extracts DEA, Department of Food Engineering, UNICAMP, State University of Campinas, R. Monteiro Lobato, SÃo Paulo, Brazil)pp. 139-152

Chapter 8. Advanced Analytical Techniques for Characterization of Anthocyanins in Fruits and Vegetables
(Ihsan Iswaldi, David Arráez-Román, Ana María Gómez-Caravaca, Antonio Segura-Carretero, Alberto Fernández-Gutiérrez, Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva, Granada, Spain and others)pp. 153-176

Chapter 9. The Health of Jujubes (Ziziphus species) Based on Their Evidences
(Noboru Motohashi, Meiji Pharmaceutical University, Tokyo, Japan)pp. 177-222

Chapter 10. Structural Diversity of Anthocyanins in Fruits
(Vlasios Goulas, Ariel Vicente, George A. Manganaris, Cyprus University of Technology, Department of Agricultural Sciences, Biotechnology and Food Science, Lemesos, Cyprus and others) pp. 223-248

Chapter 11. Resveratrol and Health
(Sang Yoon Choi; Korea Food Research Institute, Baekhyeon-dong, Bundang-gu, Senognam-si, Kyunggi-do, Korea)pp. 249-256

Chapter 12. Comparative Human In Vitro and In Vivo Bioavailability Investigation of Bilberry Anthocyanins in Different Complex Ligands with Different Copigmentation Status
(Thomas Eidenberger, Manuel Delg, Sigrid Fuerst, Upper Austria University of Applied Sciences, Faculty of Natural and Environmental Sciences, Austria)pp. 257-280
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Chapter 13. Anthocyanin Profile and Their Biological Properties in Popular Mediterranean Red Wines
(Gian Carlo Tenore, Department of Pharmaceutical and Toxicological Chemistry, Faculty of Pharmacy, University of Naples, Federico II, Naples, Italy)pp. 281-296

Chapter 14. The Health Effects of Taros (Colocasia esculanta Shott) Based on Their Evidences
(Noboru Motohashi, Meiji Pharmaceutical University, Noshio, Kiyose-shi, Tokyo, Japan )pp. 297-308

Index pp. 309-323

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