Table of Contents
Table of Contents
Preface
Chapter 1 – Anthocyanins in Mediterranean Diet: Common and Innovative Sources (pp. 1-50)
Lucia Guidi, Consuelo Penella and Marco Landi (Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy, and others)
Chapter 2 – Different Tools to Enhance Grape and Wine Anthocyanin Content (pp. 51-88)
J. Portu, N. López-Giral, R. López, L. González-Arenzana, C. González-Ferrero, I. López-Alfaro, P. Santamaría and T. Garde-Cerdán (Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja). Ctra. Mendavia-Logroño, Logroño, La Rioja, Spain, and others)
Chapter 3 – Grape Anthocyanins: Biosynthesis, Composition and Content in Different Wine Grape Varieties (Vitis vinifera L.) (pp. 89-118)
António M. Jordão and Fernanda Cosme (Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Department of Food Industries, Estrada de Nelas, Quinta da Alagoa, Ranhados, Viseu, Portugal, and others)
Chapter 4 – Anthocyanin Profile and Their Evolution during the Winemaking of Sweet Red Wines (pp. 119-152)
Ana Marquez, Maria P. Serratosa and Julieta Merida (Department of Agricultural Chemistry. Faculty of Sciences. University of Cordoba, Edificio Marie Curie. Campus of Rabanales, Cordoba, Spain)
Chapter 5 – The Effect of Anthocyanins about Cardiovascular Disease Risk (pp. 153-174)
N. Manresa, J. Mulero, P. Selvi, M. Losada and P. Zafrilla (Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain, and others)
Chapter 6 – Anthocyanins from Vaccinium Species: Potential Health Effects, Bioaccessibility and Use in Food Industry (pp. 175-198)
Monica R. Loizzo, Rosa Tundis and Francesco Menichini (Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS), Italy)
Chapter 7 – Study of Anthocyanin Profile for Valorization of Autochthonous Grapevine (Vitis vinifera L.) Cultivars of the Emilia Romagna Region (197-216)
Giuseppe Montevecchi, Giuseppe Vasile Simone, Valentina Matrella, Francesca Masino, Serena Anna Imazio, Andrea Antonelli and Cristina Bignami (Centro Interdipartimentale per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari BIOGEST-SITEIA, Università degli Studi di Modena e Reggio Emilia, Italy, and others)
Chapter 8 – Anthocyanins: Chemical Features, Food Sources and Health Benefits (pp. 217-238)
Gabriela Elisa Hirsch and Leo Anderson Meira Martins (Departament of Biochemestry, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil)
Chapter 9 – Effect of Processing on Anthocyanins in Fruits (pp. 239-252)
Luciani Tatsch Piemolini-Barreto and Ivana Greice Sandri (Center for Science and Technology, Department of Food Engineering, University of Caxias do Sul, Caxias do Sul, Brazil)
Chapter 10 – Purple Sweet Potato (Ipomoea batatas L.) Anthocyanins: Extraction, and Preventive Effect on Acute and Sub-Acute Alcoholic Liver Damage (pp. 253-284)
Taihua Mu, Hongnan Sun and Xingli Liu (Laboratory of Food Chemistry and Nutrition Science,Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-products Processing, Ministry of Agriculture, Haidian District, Beijing, P.R. China)
Chapter 11 – Structure, Composition and Bioactivities of Anthocyanins in Vegetables and Fruits (pp. 285-308)
Hongyan Li and Ze-yuan Deng (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China)
Chapter 12 – The Antioxidants From Amazon: Status and Perspectives (pp. 309-340)
Angela Andrea González Villa, Laura Vanessa Daza Serna and Carlos Ariel Cardona Alzate (Universidad Nacional de Colombia. Chemical Engineering Department, Manizales, Colombia)
Chapter 13 – Analysis of the Industrial Production of Antioxidants from Tropical Fruits (pp. 341-362)
Javier A. Davila, Angela M. Idarraga and Carlos A. Cardona (Universidad Nacional de Colombia. Chemical Engineering Department. Instituto de Biotecnología y Agroindustria, Manizales, Colombia)
Chapter 14 – Anthocyanins: Food Sources and Benefits to Consumer‘s Health (pp. 363-384)
Patricio Ramos, Raul Herrera and María Alejandra Moya-León (Laboratorio de Fisiología Vegetal y Genética Molecular, Instituto de Ciencias Biológicas, Universidad de Talca, Talca, Chile)
Chapter 15 – Anthocyanins and Other Flavonoids in Dried Fruits of the Mediterranean Area (pp. 385-410)
Antonia Chiou, Eirini A. Panagopoulou and Vaios T. Karathanos (Department of Dietetics and Nutrition, Harokopio University, Athens, Greece)
Chapter 16 – Pigmented Maizes: Anthocyanin Profile and Content (pp. 411-428)
Anayansi Escalante-Aburto, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong and Néstor Ponce-García (DIPA, Universidad de Sonora, México, and others)
Chapter 17 – Effects of Black Currant Anthocyanins on Glaucomatous Optic Neuropathy (pp. 429-444)
Kaori Yoshida and Hiroshi Ohguro (Department of Ophthalmology, Sapporo Medical University School of Medicine)
Chapter 18 – Changes in Anthocyanins Concentration in Fruits during Maturation (pp. 445-450)
Rahaf Al-Halabi (Damascus University, Applied Chemistry Department, Damascus, Syria)
Index
