Anthocyanins in Health and Disease by Taylor C. Wallace and M. Monica Giusti
English | 2013 | ISBN: 143989471X | 368 pages | PDF | 33,6 MB
Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes in a variety of products.