Flavylium compounds are a well-known family of pigments because they are prevalent in the
plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in …

Anthocyanins are natural colorants which have raised a growing interest due to their
extensive range of colours, innocuous and beneficial health effects. Despite the great …

Covering: up to the end of 2008 There is much epidemiological evidence that diets rich in
fruit and vegetables can reduce the incidence of non-communicable diseases such as …

Advances in the flavonoid field have been nothing short of spectacular over the last 20
years. While the medical field has noticed flavonoids for their potential antioxidant …

Anthocyanins and betalains play important roles both in plant physiology, visual attraction
for pollinators and seed dispersers, but also in food mainly defining its aesthetic value. Since …

Originating in the grapes, anthocyanins and their derivatives are the crucial pigments
responsible for the red wine color. During wine maturation and aging, the concentration of …

Anthocyanin colors and factors which stabilize and enhance these labile pigments were
studied in this thesis. Berry anthocyanin colors were successfully improved by phenolic acid …

Phenolic compounds are partly responsible for the color, astringency, and bitterness of wine,
as well as for numerous physiological properties associated with wine consumption. Mass …

Anthocyanin and polyphenolic compounds present in açai (Euterpe oleracea Mart.) were
determined and their respective contribution to the overall antioxidant capacity established …

Pyranoanthocyanins constitute one of the most important classes of anthocyanin-derived
pigments occurring naturally in red wine. Nonetheless, correct assignment of their structures …