Anthocyanins: natural colorants with health-promoting properties.
By Jian He, M. Giusti. Annual Review of Food Science and Technology, 2010
1,499 citations recorded by the source corpus.
Subfields: Biochemistry, Endocrinology, Diabetes and Metabolism
View Paper: https://www.semanticscholar.org/paper/37733115502e7e026eb7804eb2597b0eb38414b5
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Citations in the corpus
- Important Flavonoids and Their Role as a Therapeutic Agent (2020, background): “Anthocyanins control obesity and consequently can also help in the prevention of type 2 diabetes [274].”
- Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease (2015, neutral): “For example, it is unclear what transformations polyphenols undergo in vivo, from the oral cavity, through the gastrointestinal tract and after absorption and metabolism.((185)) Thus, test regimens from such in-vitro and animal studies need to be repeated in humans with mild to moderate oxidative-st”
- Sweet cherry: Composition, postharvest preservation, processing and trends for its future use (2016, background): “Many of the individual bioactive components in the sweet cherries such as cyanidin 3- glucoside, catechins, kaempferol 3-rutinoside, and quercetic 3-rutinoside have been linked with various health benefits (He & Giusti, 2010; Del Rio et al., 2010; Tomás-Barberán & Andrés-Lacueva, 2012).”
- Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases (2020, background): “Indeed, the use of anthocyanins as food colorants in foods and beverages is widely permitted within Europe (E163), Japan, the United States, and many other countries [7].”
- Non-Destructive Prediction of Moisture Content and Freezable Water Content of Purple-Fleshed Sweet Potato Slices during Drying Process Using Hyperspectral Imaging Technique (2017, background): “Purple-fleshed sweet potato (Ipomoea batatas) (PFSP) is one of the economically important agriculture products and contains plentiful anthocyanins, dietary fiber, chlorogenic, caffeic, and ferulic acids which are beneficially contribute to the reduction of oxygen-free radical, prevention of cardiova”