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 variet

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

In recent years there has been an unprecedented expansion of knowledge about anthocyanins pigments. Indeed, the molecular genetic control of anthocyanins biosynthesis is now one of the best understood of all secondary metabolic pathways. There have also been substantial improvements in analytical technology that have led to the discovery of novel anthocyanin compounds. Armed with this knowledge and the tools for genetic engineering, plant breeders are now introducing vibrant new colors into horticultural crops. The food industry has also benefited from the resurgence of interest in anthocyanins. A greater understanding of the chemistry of these pigments has led to improved methods for stabilizing the color of anthocyanins extracts, so that they are more useful as food colorings. Methods for the bulk production of anthocyanins from cell cultures have been optimized for this purpose. Possible benefits to human health from the ingestion of anthocyanin-rich foods have also been a major feature of the recent scientific literature. Anthocyanins are remarkably potent antioxidants, and their ingestion has been postulated to stave off the effects of oxidative stress. These pigments, especially in conjunction with other flavonoids, have been associated with reductions in the incidence and severity of many other non-infectious diseases, including diabetes, cardiovascular disease and certain cancers. An industry is developing around anthocyanins as nutritional supplements. Finally, there has been significant progress in our understanding of the benefits of anthocyanins to plants themselves. Originally considered an extravagance without a purpose, anthocyanins are now implicated in multifarious vital functions. These include the attraction of pollinators and frugivores, aposematic defense from herbivores, and protection from environmental stressors such as strong light, UVB, drought, and free radical attacks. Anthocyanins are evidently highly versatile, and enormously useful to plants. This book covers all aspects of the biosynthesis and function of anthocyanins (and related compounds such as proanthocyanidins) in plants, and their applications in agriculture, food products, and human health. Featured areas include their relevance to: * Plant stress * Flower and fruit color * Human health * Wine quality and health attributes * Food colorants and ingredients * Cell culture production systems * The pastoral sector

Anthocyanins are compounds associated with multiple interesting effects and potential applications. This group of natural compounds can be found in many foods (ranging from red to blue depending on the matrix) such as berries, eggplant, plums, black beans and red grapes. Moreover, the knowledge accumulated so far support the key role of anthocyanins in food and pharmaceutical industry, research and in the life of consumers. The versatility of effects attributed to anthocyanins is disclosed in this book by covering several aspects ranging from its chemical and physical characteristics, separation and identification, techniques to preserve isolated compounds and reaching the healthy benefits and its use in sports.In Chapter 1, the fundaments and main aspects related to anthocyanins are disclosed. The scientific evidence indicates positive effects were related to anticancer, antioxidant, antidiabetic and inflammatory effects, for instance. In addition, anthocyanins are excellent food additives by improving the color of food in the range between red and blue. Moreover, the applications are also related to strategies to extract and improve the stability of isolated compounds. A successful isolation is necessary to obtain anthocyanins for pharmaceutical and food applications. Chapter 2 aimed to explore the concepts and advances made to improve the recovery of anthocyanins from several types of sources. It also explored the characteristics of both conventional and novel technologies.The isolation of anthocyanins also requires an adequate approach to identify and quantify each compound within this class. Chapter 3 is dedicated to discuss the approaches to identify and quantify anthocyanins, particularly for mass spectroscopic, nuclear magnetic resonance and high performance liquid chromatography. In addition, the aspects related to method validation are also explored. Once the extraction and adequate quantification of isolated anthocyanins occurs, it is of great value to prevent their degradation. The concepts and use of encapsulation technique are discussed in Chapter 4. Particular attention is given to the methods and the composition of encapsulating material to improve stability.Prior to considering the biological effect and health benefits associated with the consumption of anthocyanins, the consumption and crucial events during the digestion and absorption must be considered in order to clarify and support strategies in food and pharmaceutical applications. The concepts, biological events (with emphasis on digestion) and the role of gut microbiota on the bioaccessibility and bioavailability of anthocyanins are presented in Chapter 5. Following the absorption of anthocyanins several biological effects related to health benefits were reported in scientific literature. The first and preserve knowledge is related to the traditional consumption in order to treat diseases in folk medicine. This perspective and the scientific evidence raised so far are compiled in Chapter 6. In the chapter, the different plants sources to treat diseases are described.In Chapter 7, the relation between anthocyanins and antioxidant activity is discussed. The chapter contains the fundaments and scientific data regarding oxidative stress, lipid oxidation and evaluation of antioxidant activity (in both in vivo and in vitro methods). Moreover, the data from purified compounds and natural extracts are also presented and discussed. Another relevant benefit associated with anthocyanins is their impact on cardiovascular diseases. Chapter 8 presents the main factors associated with the development of cardiovascular diseases and discussed the role of anthocyanins to prevent the progression of this disease. Particular attention is given to the dietary sources of anthocyanins.Reducing the burden of cancer is another pertinent effect related to anthocyanins. In order to disclose the impact of anthocyanins against the development of cancer, Chapter 9 compiles fundamental concepts and scientific data supporting their role against this disease. Particular attention is given to pharmacokinetic of anthocyanins. Additionally, the development of food products for cancer survivors was also included in this chapter.Diabetes is a major disease that imposes limitation in the life of their carriers. Anthocyanins are important dietary components that can induce meaningful effects, at in vitro and in vivo level, to reduce the impact of diabetes in health. This perspective and the scientific data supporting it are discussed in Chapter 10. The inflammatory process is a major response mechanism in the human body. Once this process is dysregulated, a major impairing in health can occur. In Chapter 11, the mechanism by which anthocyanins act as anti-inflammatory compounds on affect key molecules and pathways are described.Neurodegenerative diseases, particularly during aging, are a major concern due to severe limitations related to memory and motion. Chapter 12 is dedicated to disclose the role and mechanisms related to neurodegenerative diseases. Additionally, this chapter also presents the concepts and scientific data regarding the brain bioavailability of anthocyanins. The benefits associated with anthocyanins are not limited to reduce the risk associated with diseases, these compounds are also relevant dietary supplements for athletes. The role on the reduction of oxidative stress and in the performance of athletes and physically active people is discussed in Chapter 13.

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 neutralising free radicals by the donation of hydrogen atoms. These beneficial effects include, among others, the anti-carcinogenic and anti-inflammatory activities, the protective effect against degenerative and chronic diseases, the risk reduction of cardiovascular diseases, and vision improvement. In addition to discussing the health benefits of anthocyanins, it also discusses different food sources for anthocyanins and the chemical applications.

Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release.

Superfoods and functional foods are receiving increasing attention because of their important roles in health. This book focuses on the production of superfoods and functional foods and their role as medicine. In the early chapters, prominent researchers introduce the roles and production of microalgae and functional fruits through metabolic engineering, the use of food waste, and effective cooking procedures. In the latter chapters, other prominent researchers introduce the medical effects of polyphenols, glutamine, and unsaturated fatty acids, which are contained in superfoods and functional foods. They suggest the importance of superfoods and functional foods in the treatment and prevention of many diseases. It is also recommended for readers to take a look at a related book, Superfood and Functional Food: An Overview of Their Processing and Utilization.