Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review

Critical Reviews in Food Science and Nutrition
Basharat YousufPreeti Singh

Abstract

Anthocyanins are one of the six subgroups of large and widespread group of plant constituents known as flavonoids. These are responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers and some cereal grains. More than 600 structurally distinct anthocyanins have been identified in nature. Earlier, anthocyanins were only known for their coloring properties but now interest in anthocyanin pigments has intensified because of their possible health benefits as dietary antioxidants, which help to prevent neuronal diseases, cardiovascular illnesses, cancer, diabetes, inflammation, and many such others diseases. Ability of anthocyanins to counter oxidants makes them atherosclerosis fighters. Therefore, anthocyanin-rich foods may help to boost overall health by offering an array of nutrients. However, the incorporation of anthocyanins into food and medical products is a challenging task due to their low stability toward environmental conditions during processing and storage. Encapsulation seems to be an efficient way to introduce such compounds into these products. Encapsulating agents act as a protector coat against ambient adverse conditions such as light, humidity, and oxygen. En...Continue Reading

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Jun 23, 2016·Experimental Gerontology·Lijun WangZhen-Yu Chen
Oct 30, 2016·Journal of Agricultural and Food Chemistry·María-Carmen López de Las HazasMaría-José Motilva
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Methods Mentioned

BETA
nuclear magnetic resonance
NMR
acylation

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