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Leuco-anthocyanins. 2. Systematic distribution of leuco-anthocyanins in leaves [PDF]
, 1954 E.C. Bate-Smith, Nicolás Lerner
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Anthocyanins: a promising source of natural colorants and nutraceuticals
Discover Applied SciencesFruits, vegetables, and flowers acquire their diverse pink, red, purple, and blue colors from the presence of polyphenol chemicals called anthocyanins.
Laxmikarthika V. Srinivasan +1 more
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Biotechnology Advances in Natural Food Colorant Acylated Anthocyanin Production
Food FrontiersThe food application of natural blue colorants such as acylated anthocyanin is becoming increasingly popular due to their safety, nutritional value, organoleptic attributes, and more pH/thermo‐stable properties compared to nonacylated anthocyanins ...
Shaohua Zeng +4 more
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, 1962 Anthocyanins, which contribute so largely to the beautiful colour of plant materials, such as flowers, fruits, and leaves and in many cases stems also, occur almost invariably as glycosides. The scar groups present in them do not themselves contribute to the colour, though they are responsible for many moderating effects on properties, such as ...
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Innovative and eco-sustainable processing and packaging for safe and high quality organic products with enhanced nutritional quality. Final report [PDF]
, 2018 The main goal of the project has been to develop innovative sustainable processing and packaging technologies to meet the growing consumer demand and boost the manufacturing of safe organic berry products with high nutritional quality and low ...
Alminger, Marie
core
Separation of Anthocyanin and Leucoanthocyanin in Flowers of Camellia japonica [PDF]
, 1958 Toru Endo
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Anti-Inflammatory and Anticancer Effects of Anthocyanins in In Vitro and In Vivo Studies
AntioxidantsAnthocyanins, a class of flavonoid compounds responsible for the vibrant colors of many fruits and vegetables, have received considerable attention in recent years due to their potential health benefits.
Tomasz Kowalczyk +5 more
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