Anthocyanins : antioxidant properties, sources and health benefits / Jose Manuel Lorenzo Rodriguez, Francisco J. J. Barba, Paulo Munekata, editors.

Format:

Book

Contributor:

Lorenzo Rodríguez, José Manuel, editor.

Munekata, Paulo E. S., editor.

Barba, Francisco J. J., editor.

Series:

Nutrition and diet research progress series.

Nutrition and Diet Research Progress

Language:

English

Subjects (All):

Anthocyanins.

Anthocyanins--Health aspects.

Physical Description:

1 online resource (397 pages).

Place of Publication:

New York : Snova, [2020]

Summary:

Anthocyanins are compounds associated with multiple interesting effects and potential applications. This group of natural compounds can be found in many foods (ranging from red to blue depending on the matrix) such as berries, eggplant, plums, black beans and red grapes. Moreover, the knowledge accumulated so far support the key role of anthocyanins in food and pharmaceutical industry, research and in the life of consumers. The versatility of effects attributed to anthocyanins is disclosed in this book by covering several aspects ranging from its chemical and physical characteristics, separation and identification, techniques to preserve isolated compounds and reaching the healthy benefits and its use in sports.

Contents:

Intro

Contents

Preface

Chapter 1

Anthocyanins: Health Benefits and Potential Use as Functional Ingredient: A Review

Abstract

Introduction

1. Anthocyanins Chemical Structure

2. Functions of Anthocyanins

3. Main Sources of Anthocyanins and Dietary Intake

4. Absorption and Metabolism of Anthocyanins

5. Functional Properties of Anthocyanins

5.1. Anti-Tumoural and Anti-Angiogenic Potential of Anthocyanins

5.2. Antioxidant Potential of Anthocyanins

5.3. Antiinflammatory Potential of Anthocyanins

5.4. Antidiabetic Potential of Anthocyanins

5.5. Other Health Benefits of Anthocyanins

6. Colorant Properties of Anthocyanins

6.1. Chemical Factors That Determine the Stability and Color of Anthocyanin

6.2. Strategies to Stabilize Anthocyanin

6.3. Extraction of Anthocyanin

6.4. Regulatory Policies Concerning the Use of AC as Colorants

7. Anthocyanins Applications in Food System and Dietary Supplement

7.1. Examples of Functional Food Elaborated with Anthocyanins

Future Perspectives

Conclusion

References

Chapter 2

Extractions of Anthocyanins: Conventional and Novel Technologies

Anthocyanin Extraction

Conventional Methods

Novel Technologies for Anthocyanins Extraction

Chapter 3

Identification, Quantification, and Method Validation of Anthocyanins

Anthocyanin's Origin, Structure and General Concepts

Compound Sources and Type of Source

Anthocyanin Stability in the Different Extraction Techniques

Identification and Quantification of Anthocyanins

Mass Spectroscopy

Electron Impact Mass Spectrometry (EI-MS)

Chemical Ionization Mass Spectrometry (CI-MS)

Fast atom Bombardment Mass Spectrometry (FAB-MS)

Nuclear Magnetic Resonance (NMR).

High Performance Liquid Chromatography (HPLC)

HPLC- Diode Array Detectors (HPLC-DAD-MS)

HPLC-MS/MS

HPLC-ESI/MS

Method Validation

Selectivity or Specificity

Linearity

Limit of Detection and Quantification

Accuracy and Precision

Stability

Robustness

Acknowledgments

Chapter 4

Preservation of Anthocyanin-Rich Extracts: Encapsulation and Related Technologies

Encapsulation of Anthocyanins. Theoretical and Practical Aspects

Microencapsulation Techniques

Chapter 5

Consumption, Bioacessibility, Bioavailability of Anthocyanins and Their Interactıons with Gut Mıcrobıota

Consumptıon of Anthocyanıns

Bıoaccessıbılıty of Anthocyanıns

Attempts to Increase the Anthocyanin Bioaccessibility

Novel Extraction and Processing Techniques

Microencapsulation

Bıoavailabılıty of Anthocyanıns

Oral Absorption of Anthocyanins

Gastric Absorption of Anthocyanins

Intestinal Absorption of Anthocyanins

Anthocyanins and Gut Microbiota Interactions

Metabolism of Anthocyanins by Gut Microbiota

Effect of Anthocyanins on the Modulation of Gut Microbiota

Conclusion and Future Directions

Chapter 6

Anthocyanins in Folk Medicine: Local Traditions, Sources, Compounds and Related Aspects

Plants Containing Anthocyanins and Their Uses in Folk Medicine

Aristotelia Chilensis

Catharanthus Roseus (L)

Euterpe Oleracea Mart

Ficus Benghalensis Linn

Garcinia Indica Choisy

Hibiscus Sabdariffa (Hs)

Luma Apiculata (DC.) Burret

Moringa Oleifera Lam

Myrciaria Cauli ora (Mart.)

Myrtus Communis L

Perilla Frutescens (L) Britt

Prunus Africana

Prunus Serotina Var. Capuli Karst. (Rosaceae, Capulin).

Punica Gratatum. (Pomegranate)

Viola Tricolor L

Chapter 7

In vitro and In vivo Antioxidant Activity of Anthocyanins

Oxidative Stress and Lipid Oxidation

Natural Antioxidants

Anthocyanins

Chemical Structure of Anthocyanins

Distribution and Content of Anthocyanins in Fruits and Vegetables

Stability of Anthocyanins

Biological Activity and Bioavailability

Determination of Anthocyanins Antioxidant Activity

In vitro Methods

In vivo Methods

Total Anthocyanins Content and Anthocyanin Profile

Anthocyanins Content

Extraction, Separation and Identification of Anthocyanins

Antioxidant Activity of Anthocyanins

In vitro Antioxidant Activity of Anthocyanins

Antioxidant Activity of Pure Anthocyanins

Antioxidant Activity of Plant Extracts

In vivo Antioxidant Activity of Anthocyanins

Chapter 8

Anthocyanins and Cardiovascular Diseases

Risk Factors and Cardiovascular Disease

Obesity

Alcohol Intake

Tobacco Smoking

Physical Inactivity

High Blood Pressure

Type 2 Diabetes

Dyslipidaemia

Anthocyanins and Dyslipidaemia

Purified Anthocyanins

Anthocyanins from Blueberry

Anthocyanins from Cranberry

Anthocyanins from Strawberry

Anthocyanins from Mulberry

Anthocyanins from Blackberry

Anthocyanins from Açai

Other Berries

Other Sources of Anthocyanins

Action Mechanism

Chapter 9

Anthocyanins, Cancer and Cancer-Survivors' Foods

Phytochemicals and Cancer

Action Mechanism of Phytochemicals in Cancer

Anthocyanins: Characteristics and Sources

Anthocyanins: Chemical Composition

Anthocyanins: Health Aspects

Anthocyanins: Absorption

Anthocyanins: Pharmacokinetics

Anthocyanins and Cancer.

Anthocyanins: Research, Development and Innovation (R&amp

D+I)

The 5 Star Food Concept

Chapter 10

Anthocyanins in Diabetes

Diabetes

Definition

Insulin Signaling Pathway

Insulin Resistance

Types of Diabetes

Type 1 Diabetes (T1D)

Type 2 Diabetes (T2D)

Gestational Diabetes

Statistics and Economic Impact

Prevention and Managing Estrategies of Diabetes

Diabetes Type 2 Prevention

Pharmacological Therapy in Type 2 Diabetes

Anthocyanins in Diabetes Treatment and Prevention

Mechanisms of Absorption

Mechanisms of Action

Studies In Vitro

Studies In Vivo

Studies in Humans

Effect in Anthropometric Measurements

Effect on Oxidative Stress

Effect in in Glucose Metabolism and Insulin Resistance

Effect on Lipid Metabolism

Effect on Inflammatory Markers

Chapter 11

Grape Anthocyanins in Inflammation

Structure of Anthocyanins from Grapes

Anthocyanin Composition of Red Grapes

Functions and Properties of Grape Anthocyanins

Grape Anthocyanins Effects in Inflammation

Conclusions

Acknowledgment

Chapter 12

The Role of Anthocyanins in Neurological Disorders Associated with Aging

Neurodegenerative Diseases

Alzheimer Disease (AD)

Parkinson's Disease (PD)

Food Sources of Anthocyanins and Daily Intake

Properties and Health Benefits

Role of Anthocyanins in the Prevention of Oxidative Stress and Neuroinflammation Response

Neuroprotective Properties of Anthocyanins in Neurodegenerative Diseases

Alzheimer's Disorder (AD)

Parkinson's Disease

Brain Bioavailability of Anthocyanins

Strategies to Enhance Anthocyanin Bioavailability

Chapter 13

Sports, Oxidative Stress and Performance

Abstract.

Introduction

Exercise and Oxidative Stress

Training, Performance and Testing Antioxidant Supplements

Oxidative Stress and Anthocyanin Supplementation

Anthocyanin Supplementation and Performance

Conclusion and Future Perspectives

About the Editors

Index

Blank Page.

Notes:

Description based on print version record.

ISBN:

1-5361-7817-9

OCLC:

1159167007