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 …

Anthocyanins are a class of water‐soluble flavonoids, which show a range of
pharmacological effects, such as prevention of cardiovascular disease, obesity control and …

Anthocyanins (ACNs) are water-soluble plant pigments that have important functions in plant
physiology as well as possible health effects. Over 100 common foods were screened for …

Anthocyanins are a group of natural occurring pigments responsible for the red-blue colour
of many fruits and vegetables. Anthocyanins are of interest for two reasons because they …

Background Anthocyanins are a kind of flavonoids and natural water-soluble pigments,
which endow fruits, vegetables, and plants with multiple colors. They are important source of …

Eugenia jambolana Lam., commonly known as black plum or “jamun” is an important
medicinal plant in various traditional systems of medicine. It is effective in the treatment of …

Anthocyanins are induced in plants in response to abiotic stresses such as drought, high
salinity, excess light, and cold, where they often correlate with enhanced stress tolerance …

Temperature and pH are the key factors which affect the stability of blueberry anthocyanin
and blueberry deep processed products, but the effect of temperature and pH on individual …

Consumption of fruits and berries has been associated with decreased risk of developing
cancer. The most abundant flavonoid constituents of fruits and berries are anthocyans (ie …

Background Red wine polyphenols can prevent cardiovascular and inflammatory diseases.
Resveratrol, the most extensively studied constituent, is unlikely to solely account for these …