Table of Contents
Table of Contents
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
