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Dietary Sources of Anthocyanins

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Anthocyanins

Abstract

Anthocyanins are water-soluble pigments widely distributed in fruits and vegetables. The compound has important functions in the propagation, protection, and physiology of plants. Moreover, the antioxidative and anti-inflammatory features of anthocyanins also make them promising ingredients in promoting human health. Emerging evidence shows that the biosynthesis and structure of anthocyanins are influenced by the genetic background and growth environment of the source, which varies substantially with plants. Thus, we will summarize the published results regarding the anthocyanin profiles in fruits, vegetables, grains, and herbs in this chapter, which is not only important to its application in food industry but also important to the development of dietotherapies containing anthocyanins.

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Authors and Affiliations

  1. College of Food Science, Shenyang Agricultural University, Shenyang, China

    Bin Li & Chi Shu

  2. School of Food Science and National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China

    Li Wang

  3. College of Science and Technology, **an University, Guangzhou, China

    Weibin Bai

  4. Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

    Wei Chen

  5. College of Food Science and Nutritional Engineering, China Agricultural University, Bei**g, China

    Fang Chen

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  1. Bin Li
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  6. Chi Shu
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Li, B., Wang, L., Bai, W., Chen, W., Chen, F., Shu, C. (2021). Dietary Sources of Anthocyanins. In: Anthocyanins. Springer, Singapore. https://doi.org/10.1007/978-981-16-7055-8_2

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