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Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review

 
: Yousuf, B.; Gul, K.; Wani, A.A.; Singh, P.

:

Critical reviews in food science and nutrition 56 (2016), No.13, pp.2223-2230
ISSN: 1040-8398
ISSN: 1549-7852
English
Journal Article
Fraunhofer IVV ()

Abstract
Anthocyanins are one of the six subgroups of large and widespread group of plant constituents known as flavonoids. These are responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers and some cereal grains. More than 600 structurally distinct anthocyanins have been identified in nature. Earlier, anthocyanins were only known for their coloring properties but now interest in anthocyanin pigments has intensified because of their possible health benefits as dietary antioxidants, which help to prevent neuronal diseases, cardiovascular illnesses, cancer, diabetes, inflammation, and many such others diseases. Ability of anthocyanins to counter oxidants makes them atherosclerosis fighters. Therefore, anthocyanin-rich foods may help to boost overall health by offering an array of nutrients.

: http://publica.fraunhofer.de/documents/N-421616.html