Plant foods are consumed worldwide due to their immense energy density and nutritive
value. Their consumption has been following an increasing trend due to several metabolic …

The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays
have been proposed to measure the capacity of anthocyanins to prevent the oxidation …

Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The
pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and …

Anthocyanins are natural phenolic pigments with biological activity. They are well-known to
have potent antioxidant and antiinflammatory activity, which explains the various biological …

Anthocyanins are naturally occurring molecules belonging to the flavonoid class
characterized by the presence of chromophores. Apart from their well‐known antioxidant …

Nowadays, it is assumed that natural flavonoids occurring in fruits and plant derived-foods
are relevant, not only for organoleptic properties or technological reasons, but also because …

Anthocyanins represent the major red, purple, and blue pigments in many flowers, fruits,
vegetables, and cereals. They are also recognized as important health-promoting …

Anthocyanins belong to the flavonoid group of polyphenolic compounds, which are
responsible for the red and blue colors of plant organs such as fruits, flowers, and leaves …

Abstract Traditionally, Sicilian blood oranges (Citrus sinensis) have been associated with
cardiovascular health, and consumption has been shown to prevent obesity in mice fed a …

Background—Our current knowledge of modifiable risk factors to prevent myocardial
infarction (MI) in young and middle-aged women is limited, and the impact of diet is largely …