Handbook of anthocyanins : food sources, chemical applications and health benefits

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. HANDBOOK OF ANTHOCYANINS: FOOD SOURCES, CHEMICAL APPLICATIONS AND HEALTH BENEFITS; HANDBOOK OF ANTHOCYANINS: FOOD SOURCES, CHEMICAL APPLICATIONS AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; Contents; Preface; Chapter 1: Anthocyanins in Mediterranean Diet: Common and Innovative Sources; Abstract; 1. Introduction; 1.2. Phytochemicals; 1.2.1. Polyphenols; 1.2.2. Terpenes; 1.2.3. Alkaloids; 1.3. Anthocyanins; 1.3.1.1. Plant Functions; 1.3.1.2. Functions in Animal; Cardiovascular Health; Anticancer; Anti-Inflammatory; Antimicrobial Activity; Recent Findings