Anthocyanins: Structure, Biosynthesis and Health Benefits

Dietary anthocyanins and flavonoids in vegetables, fruits and grains have their diverse functions in human dietary life. Topics discussed in this book include original findings and reviews in the distributions, extractions, separations, characterization, stability, functions, and regulations of the biosynthetic enzymes by anthocyanins and flavonoids, food colors, and molecular biology. Kiwifruits, muscadine berries, Justicia species, strawberries, a Brazilian fruit of jabuticaba (Myrciaria cauliflora), jujube berry fruits, grapes, bilberries, taro as a vegetable and corn and other fruits have been included in this book.