Handbook of Anthocyanins: Food Sources, Chemical Applications and Health Benefits


Leah M. Warner (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000

Anthocyanins are a group of phenolic compounds widely found in nature, occurring in all tissues of higher plants. Currently, there are over 600 identified anthocyanins, and their activity is related to the protection of plants against insect attacks and to the animals attraction for pollination and seed dispersal. Red fruits such as blueberries and cranberries are among the main sources of anthocyanins and can supply large quantities of this compound in a single meal.

Several studies have shown the beneficial effects of anthocyanins on health due to its high antioxidant action through neutralizing free radicals by the donation of hydrogen atoms. These beneficial effects include, among others, the anti-carcinogenic and anti-inflammatory activities, the protective effect against degenerative and chronic diseases, the risk reduction of cardiovascular diseases, and vision improvement. In addition to discussing the health benefits of anthocyanins, it also discusses different food sources for anthocyanins and the chemical applications. (Imprint: Nova)


Table of Contents

Table of Contents


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)



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