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Anthocyanins : structure, biosynthesis and health benefits /
Dietary anthocyanins and flavonoids in vegetables, fruits and grain corms have their diverse functions to human dietary life. Topics discussed in this book include original findings and reviews such as their distributions, extractions, separations, characterization, stability, functions, biosynthesi...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Publishers,
[2014]
|
| Colección: | Biochemistry research trends series.
Nutrition and diet research progress series. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- ANTHOCYANINS: STRUCTURE, BIOSYNTHESIS AND HEALTH BENEFITS; ANTHOCYANINS: STRUCTURE, BIOSYNTHESIS AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: KIWIFRUIT FLAVONOIDS AND THEIRANTIOXIDANT ACTIVITY IN COLORFUL ACTINIDIASPP. BASED ON THEIR EVIDENCES; ABSTRACT; ABBREVIATIONS; 1. INTRODUCTION; 2. FLAVONOIDS AND THEIR FUNCTION OF COLORFUL KIWIFRUITS; CONCLUSION; REFERENCES; Chapter 2: ANTHOCYANINS OF RED NOBLE MUSCADINE BERRIES; ABSTRACT; INTRODUCTION; EXPERIMENTAL; RESULTS; CONCLUSION; ACKNOWLEDGMENT; REFERENCES
- Chapter 3: ELECTROCHEMICAL, BIOACTIVE MECHANISM OF INTERACTION AND ANALYTICAL STUDIES OF ANTHOCYANINS AND RELATED COMPOUNDSABSTRACT; ABBREVIATIONS; 1. INTRODUCTION; 2. EXTRACTION METHODS; 3. ELECTROCHEMICAL STUDIES; 4. STRUCTURES OF MACROMOLECULES; 5. INTERACTION OF FLAVONOIDS WITH BIOMACROMOLECULES; 6. ANALYSIS OF ANTHOCYANINS AND RELATED COMPOUNDS; REFERENCES; Chapter 4: ANTHOCYANINS IN RICES: BIOSYNTHESIS AND HEALTH BENEFITS; ABSTRACT; 1. INTRODUCTION; 2. BIOSYNTHESIS OF ANTHOCYANINS; 3. HEALTH BENEFITS; 4. PROSPECTS; ACKNOWLEDGMENTS; REFERENCES
- Chapter 5: EFFECT OF ANTHOCYANIN EXTRACTS FROM JUSTICIA MATAMMENSIS AND JUSTICIA LAXA ON SICKLE CELLSABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 6: STABILTY OF ANTHOCYANIN IN STRAWBERRY JAM AND THE APPLICATION OF SACCHARIDES; ABSTRACT; INTRODUCTION; 1. DEPENDENCE OF THE STABILITY OF ANTHOCYANIN IN STRAWBERRY JAM ON THE PRESERVATIVE CONDITIONS; 2. EFFECT OF THE ADDITION OF CYCLODEXTRIN ON THE STABILITY OF ANTHOCYANIN IN STRAWBERRY JAM; 3. IMPREGNATION OF STRAWBERRY USING SUCROSE AND ANTHOCYANIN STABILITY IN THE JAM
- CONCLUSIONACKNOWLEDGMENTS; REFERENCES; Chapter 7: ENVIRONMENTALLY FRIENDLY TECHNOLOGIES FOR OBTAINING ANTHOCYANINS FROM AN UNUSUAL SOURCE; ABSTRACT; INTRODUCTION; ANTHOCYANINS DEGRADATION; ANTHOCYANINS EXTRACTION METHODS; INFLUENCE OF EXTRACTION METHODS ON ANTHOCYANINS RECOVERY; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 8: ADVANCED ANALYTICAL TECHNIQUES FOR THE CHARACTERIZATION OF ANTHOCYANINS IN FRUITS AND VEGETABLES; ABSTRACT; INTRODUCTION; SAMPLE EXTRACTION METHODS; PRELIMINARY SEPARATION; SEPARATION METHODS; DETECTION AND IDENTIFICATION; APPLICATIONS; CONCLUSION; ACKNOWLEDGMENTS