Anthocyanins : antioxidant properties, sources and health benefits /

"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 knowledg...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Lorenzo Rodríguez, José Manuel (Editor ), Barba, Francisco (Francisco J.) (Editor ), Munekata, Paulo (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Nova Science Publishers, [2020]
Colección:Nutrition and diet research progress series.
Temas:
Anthocyanins.
Anthocyanins > Health aspects.
Anthocyanins
Anthocyanes.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Chapter 1. Anthocyanins: Health Benefits and Potential Use as Functional Ingredient: A Review Sports, Oxidative Stress and Performance 3 (Gema Nieto, Department of Food Technology, Food Science and Nutrition, Biomedical Research Institute of Murcia, University of Murcia, Espinardo, Murcia, Spain)
  • Chapter 2. Extractions of Anthocyanins: Conventional and Novel Technologies (M.P. Serrano, T. Landete-Castillejos, A. García, L. Chonco and J. M. Lorenzo, Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Universidad de Castilla-La Mancha, Albacete, Spain, and others)
  • Chapter 3. Identification, Quantification, and Method Validation of Anthocyanins (A. G. Pereira, M. Fraga, P. G. Oliveira, C. Jimenez-Lopez, C. Lourenço-Lopes, Lillian Barros, Isabel C. F. R. Ferreira, M. A. Prieto and J. Simal-Gandara, Nutrition and Bromatology Group, Faculty of Food Science and Technology, Department of Analytical and Food Chemistry, University of Vigo, Ourense, Spain, and others)
  • Chapter 4. Preservation of Anthocyanin-Rich Extracts: Encapsulation and Related Technologies (Nicoleta Stănciuc, Iuliana Aprodu and Gabriela Râpeanu, Faculty of Food Science and Engineering, Dunarea de Jos University of Galați, Galați, Romania)
  • Chapter 5. Consumption, Bioacessibility, Bioavailability of Anthocyanins and Their Interactions with Gut Microbiota (Gizem Catalkaya, Fatma Duygu Ceylan, Gulay Ozkan, Burcu Guldiken and Esra Capanoglu, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey)
  • Chapter 6. Anthocyanins in Folk Medicine: Local Traditions, Sources, Compounds and Related Aspects (Clemencia Chaves-Lopez, Yeimmy Peralta-Ruiz, Junior Bernardo Molina Hernandez, Johannes Delgado Ospina, Carlos David Grande Tovar and Antonello Paparella, Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy, and others)
  • Chapter 7. In Vitro and in Vivo Antioxidant Activity of Antocyanins (Maria López-Pedrouso, Danijela Bursać Kovačević, Diana Oliveira, Predrag Putnik, Andres Moure, José M. Lorenzo, Herminia Domínguez and Daniel Franco, Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela, Galicia, Spain, and others)
  • Chapter 8. Anthocyanins and Cardiovascular Diseases (R. Lucas-González, J. Fernández-López, and, Agrofood Technology Department, Miguel Hernandez University, Orihuela, Alicante, Spain)
  • Chapter 9. Anthocyanins, Cancer and Cancer-Survivors Foods (J. A. Pérez-Álvarez, M. Viuda-Martos and J. Fernández López, IPOA Research Group, Agrofood Technology Department, Orihuela Polytechnic School, Orihuela, Alicante, Spain, and others)
  • Chapter 10. Anthocyanins in Diabetes (Eva M. Santos, Israel S. Ibarra, Mirandeli Bautista Ávila, Claudia Velázquez González and Irais Sánchez-Ortega, Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, Mexico, and others)
  • Chapter 11. Grape Anthocyanins in Inflammation (Veronica Sanda Chedea, Raluca Maria Pop and Elena Andreea Pop, Research Station for Viticulture and Enology, Blaj, Romania, and others)
  • Chapter 12. The Role of Anthocyanins in Neurological Disorders Associated with Aging (Patricia Gullón, Beatriz Gullón, Gemma Eibes, Silvia Santos Pedrosa, Diana Oliveira and José Manuel Lorenzo, Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain, and others)
  • Chapter 13. Sports, Oxidative Stress and Performance (Paulo E. S. Munekata, Rubén Domínguez, Mirian Pateiro, Francisco J. Barba and José M. Lorenzo, Meat Technological Center of Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Ourense, Spain, and others).

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