Anthocyanins are natural water-soluble pigments that are important in plants because they
endow a variety of colors to vegetative tissues and reproductive plant organs, mainly …

Recently, interest in smart packaging, which can show the color change of the packaging
film according to the state of the food and evaluate the quality or freshness of the packaged …

Anthocyanins and proanthocyanidins are widespread in the plant kingdom and are involved
in important bioactivities, such as antioxidation. These flavonoids can reduce the risk of …

Hydroxylated polyphenols, also called flavonoids, are richly present in vegetables, fruits,
cereals, nuts, herbs, seeds, stems, and flowers of numerous plants. They possess numerous …

Being secondary plant metabolites, polyphenols represent a large and diverse group of
substances abundantly present in a majority of fruits, herbs and vegetables. The current …

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 …

Key message This review contains functional roles of MYB transcription factors in the
transcriptional regulation of anthocyanin biosynthesis in horticultural plants. This review …

As the leading cause of death worldwide, viruses significantly affect global health. Despite
the rapid progress in human healthcare, there are few viricidal and antiviral therapies that …

This research aimed to validate coffee husk, parchment and silverskin as new health-
promoting food ingredients. Characterization of the novel ingredients was carried out by …

The Portulaca oleracea L. commonly known as purslane is distributed all over the world and
easily grows in diverse soil and climatic conditions. It has been traditionally used as a …