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" Handbook of anthocyanins : "
Leah M. Warner, editor.
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BL
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| Record Number
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762632
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b582611
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| Main Entry
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Leah M. Warner, editor.
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| Title & Author
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Handbook of anthocyanins : : food sources, chemical applications and health benefits\ Leah M. Warner, editor.
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| Publication Statement
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New York, NY : Nova Science Publishers, Inc., [, 2015] ©2015
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| Series Statement
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Biochemistry research trends series.
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| ISBN
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1633217957
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: 9781633217959
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| Contents
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HANDBOOK OF ANTHOCYANINS: FOOD SOURCES, CHEMICAL APPLICATIONS AND HEALTH BENEFITS; HANDBOOK OF ANTHOCYANINS: FOOD SOURCES, CHEMICAL APPLICATIONS AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; Contents; Preface; Chapter 1: Anthocyanins in Mediterranean Diet: Common and Innovative Sources; Abstract; 1. Introduction; 1.2. Phytochemicals; 1.2.1. Polyphenols; 1.2.2. Terpenes; 1.2.3. Alkaloids; 1.3. Anthocyanins; 1.3.1.1. Plant Functions; 1.3.1.2. Functions in Animal; Cardiovascular Health; Anticancer; Anti-Inflammatory; Antimicrobial Activity; Recent Findings. 1.4. Common Mediterranean Food Containing Anthocyanins1.4.1. Blackberries (Rubus ulmifolius Schott); 1.4.2. Eggplant (Solanum melongena L.); 1.4.3. Fig (Ficus carica L.); 1.4.4. Grape (Vitis vinifera L.) and Wine; 1.4.5. Lentil (Lens culinaris Medik.); 1.4.6. Myrtle (Myrtus communis L.); 1.4.7. Olive (Olea europea L.); 1.4.8. Sweet Cherry (Prunus avium L.); 1.4.9. Plum (Prunus domestica L.); 1.4.10. Onion (Allium cepa L.); 1.4.11. Red Radish (Raphanus sativus L.); 1.4.12. Red chicory (Cichorium intybus L. var. silvestre Bisch.); 1.4.13. Pomegranate (Punica granatum L.). 1.5. Innovative Mediterranean Food Containing Anthocyanins1.5.1. Black Tomato [Lycopersicon esculentum (L.) Karsten ex Farw.]; 1.5.2. Purple Maize (Zea mays L.); 1.5.3. Sweet Basil (Ocimum basilicum L.); Conclusion; References; Chapter 2: Different Tools to Enhance Grape and Wine Anthocyanin Content; 1Instituto de Ciencias de la Vid y del Vino (Gobierno de La; Rioja-CSIC-Universidad de La Rioja). La Rioja, Spain; 2Centro Nacional de Tecnología y Seguridad; Alimentaria (CNTA). Navarra, Spain; Abstract; Introduction; Anthocyanins and Derived Pigments in Grape and Wine. Strategies to Increase the Anthocyanin Synthesis by GrapevineDifferent Technologies to Improve; Anthocyanin Extraction from Grape Skins; Conclusion; Acknowledgments; References; Chapter 3: Grape Anthocyanins: Biosynthesis, Composition and Content in Different Wine Grape Varieties (Vitis vinifera L.); Abstract; 1. Introduction; 2. Grape Anthocyanins: Chemical Structure and Classification; 3. Biosynthesis and Evolution of Anthocyanins during Grape Maturation; 3.1. Basic Pathway of Grape Anthocyanin Biosynthesis. 3.2. Individual Anthocyanin Evolution during Grape Maturation and Their Extractability4. Main Factors That Influence Grape Anthocyanin Content; 4.1. Grape Variety; 4.2. Terroir --; Climatic and Geographical Conditions; 4.3. Viticultural Practices; Conclusion; References; Chapter 4: Anthocyanin Profile and Their Evolution during the Winemaking of Sweet Red Wines; Department of Agricultural Chemistry, Faculty of Sciences. University of Cordoba., Edificio Marie Curie. Campus of Rabanales, Cordoba, Spain; Abstract; 1. Introduction; 2. Objectives; 3. Drying under Controlled Conditions.
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| Abstract
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Anthocyanins are a group of phenolic compounds widely found in nature, occurring in all tissues of higher plants. Currently, there are over 600 identified anthocyanins, and their activity is related to the protection of plants against insect attacks and to the animals attraction for pollination and seed dispersal. Red fruits such as blueberries and cranberries are among the main sources of anthocyanins and can supply large quantities of this compound in a single meal. Several studies have shown the beneficial effects of anthocyanins on health due to its high antioxidant action through neutrali.
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Anthocyanins -- Handbooks, manuals, etc.
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Anthocyanins.
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SCIENCE -- Life Sciences -- Biochemistry.
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| LC Classification
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QK898.A55L434 9999
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| Added Entry
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Leah M Warner
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