Anthocyanins: what do we know until now?
Article
Subjects > Nutrition
Europe University of Atlantic > Research > Scientific Production
Fundación Universitaria Internacional de Colombia > Research > Scientific Production
Ibero-american International University > Research > Articles and books
Ibero-american International University > Research > Scientific Production
Cerrado
Inglés
Diets enriched in plant-based foods are associated with the maintenance of a good well-being and with the prevention of many non-communicable diseases. The health effects of fruits and vegetables consumption are mainly due to the presence of micronutrients, including vitamins and minerals, and polyphenols, plant secondary metabolites. One of the most important classes of phenolic compounds are anthocyanins, that confer the typical purple-red color to many foods, such as berries, peaches, plums, red onions, purple corn, eggplants, as well as purple carrots, sweet potatoes and red cabbages, among others. This commentary aims to briefly highlight the progress made by science in the last years, focusing on some unexpected aspects related with anthocyanins, such as their bioavailability, their health effects and their relationship with gut microbiota
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Giampieri, Francesca and Cianciosi, Danila and Alvarez-Suarez, José M. and Quiles, José L. and Forbes-Hernández, Tamara Y. and Navarro-Hortal, María D. and Machì, Michele and Pali-Casanova, Ramón and Martínez Espinosa, Julio César and Chen, Xiumin and Zhang, Di and Bai, Weibin and Lingmin, Tian and Mezzetti, Bruno and Battino, Maurizio and Diaz, Yasmany Armas
mail
francesca.giampieri@uneatlantico.es, UNSPECIFIED, UNSPECIFIED, jose.quiles@uneatlantico.es, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, ramon.pali@unini.edu.mx, ulio.martinez@unini.edu.mx, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, maurizio.battino@uneatlantico.es, UNSPECIFIED
(2023)
Anthocyanins: what do we know until now?
Journal of Berry Research.
pp. 1-6.
ISSN 18785093
Abstract
Diets enriched in plant-based foods are associated with the maintenance of a good well-being and with the prevention of many non-communicable diseases. The health effects of fruits and vegetables consumption are mainly due to the presence of micronutrients, including vitamins and minerals, and polyphenols, plant secondary metabolites. One of the most important classes of phenolic compounds are anthocyanins, that confer the typical purple-red color to many foods, such as berries, peaches, plums, red onions, purple corn, eggplants, as well as purple carrots, sweet potatoes and red cabbages, among others. This commentary aims to briefly highlight the progress made by science in the last years, focusing on some unexpected aspects related with anthocyanins, such as their bioavailability, their health effects and their relationship with gut microbiota
Item Type: | Article |
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Uncontrolled Keywords: | Anthocyanins, bioavailability, disease prevention, gut microbiota |
Subjects: | Subjects > Nutrition |
Divisions: | Europe University of Atlantic > Research > Scientific Production Fundación Universitaria Internacional de Colombia > Research > Scientific Production Ibero-american International University > Research > Articles and books Ibero-american International University > Research > Scientific Production |
Date Deposited: | 23 Jan 2023 23:30 |
Last Modified: | 23 Jan 2023 23:30 |
URI: | https://repositorio.unini.edu.mx/id/eprint/5529 |
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