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Food Chemistry, Function and Analysis
Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health
Edited by
Marianne Su-Ling Brooks;
Marianne Su-Ling Brooks
Dalhousie University, Canada
Search for other works by this author on:
Giovana B Celli
Giovana B Celli
Dalhousie University, Canada
Search for other works by this author on:
Hardback ISBN:
978-1-78801-215-7
PDF ISBN:
978-1-78801-261-4
EPUB ISBN:
978-1-78801-736-7
Special Collection:
2019 ebook collection
No. of Pages:
315
Publication date:
11 Feb 2019
About this book
Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously they were known as an important class of natural colorant, orange-red to blue-violet, found in fruits such as berries and in vegetables. This book discusses ways of targeting the delivery of these compounds, through manipulation of exploitation mechanisms. It addresses all aspects from extraction of anthocyanins from natural sources, their health benefits and metabolism to specialized controlled release applications. It will serve as a unique reference for those specializing in the fate of anthocyanins in the body (pharmacokinetics) and the research related to controlled release systems. It will provide an insight for pharmaceutical scientists, food engineers, food scientists and those interested in human health and nutrition.
Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health, The Royal Society of Chemistry, 2019.
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Digital access
$250.00
Print format
Anthocyanins from Natural Sources
$250.00
Table of contents
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Chapter 1: Natural Sources of Anthocyaninsp1-33ByJ. Zhang;J. ZhangNational Research Council of Canada, Aquatic and Crop Resource Development Research Centre1411 Oxford StreetHalifaxNS B3H 3Z1Canada[email protected]Search for other works by this author on:G. B. Celli;G. B. CelliDalhousie University, Department of Process Engineering and Applied SciencePO Box 15000HalifaxNS B3H 4R2CanadaSearch for other works by this author on:M. S. BrooksM. S. BrooksDalhousie University, Department of Process Engineering and Applied SciencePO Box 15000HalifaxNS B3H 4R2CanadaSearch for other works by this author on:
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Chapter 2: Chemistry of Anthocyaninsp34-76ByF. Pina;F. PinaLAQV-REQUIMTE – Laboratório Associado para a Química Verde, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa2829-516 Monte de CaparicaPortugal[email protected]Search for other works by this author on:A. J. Parola;A. J. ParolaLAQV-REQUIMTE – Laboratório Associado para a Química Verde, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa2829-516 Monte de CaparicaPortugal[email protected]Search for other works by this author on:M. J. Melo;M. J. MeloLAQV-REQUIMTE – Laboratório Associado para a Química Verde, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa2829-516 Monte de CaparicaPortugal[email protected]Search for other works by this author on:J. C. Lima;J. C. LimaLAQV-REQUIMTE – Laboratório Associado para a Química Verde, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa2829-516 Monte de CaparicaPortugal[email protected]Search for other works by this author on:V. de FreitasV. de FreitasLAQV-REQUIMTE – Laboratório Associado para a Química Verde, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do PortoRua do Campo Alegre, 6874169-007 PortoPortugalSearch for other works by this author on:
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Chapter 3: Extraction of Anthocyanins from Natural Sources – Methods and Commercial Considerationsp77-105ByJ. Zhang;J. ZhangUniversity of Auckland, Department of Chemical Science, Food Science23 Symonds StreetAuckland, 1010New Zealand[email protected]Search for other works by this author on:R. Singh;R. SinghUniversity of Auckland, Department of Chemical Science, Food Science23 Symonds StreetAuckland, 1010New Zealand[email protected]Search for other works by this author on:S. Y. QuekS. Y. QuekUniversity of Auckland, Department of Chemical Science, Food Science23 Symonds StreetAuckland, 1010New Zealand[email protected]Riddet Institute, Centre for Research ExcellencePalmerston North 4474New ZealandSearch for other works by this author on:
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Chapter 4: Extraction of Anthocyanins from Food Processing Waste – Potential and Issuesp106-120ByN. P. BruntonN. P. BruntonUniversity College Dublin, Agriculture and Food Science Centre, School of Agriculture and Food ScienceDublin 4Ireland[email protected]Search for other works by this author on:
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Chapter 5: Health Benefits of Anthocyaninsp121-158ByH. P. Vasantha Rupasinghe;H. P. Vasantha RupasingheDepartment of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie UniversityTruro, Nova ScotiaCanada[email protected]Department of Pathology, Faculty of Medicine, Dalhousie UniversityHalifax, Nova ScotiaCanadaSearch for other works by this author on:Niroshaathevi ArumuggamNiroshaathevi ArumuggamDepartment of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie UniversityTruro, Nova ScotiaCanada[email protected]Search for other works by this author on:
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Chapter 6: Pharmacokineticsp159-185ByColin D. Kay;Colin D. KayFood Bioprocessing & Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus600 Laureate Way28081, KannapolisNCUSA[email protected]Search for other works by this author on:Alan CrozierAlan CrozierDepartment of Nutrition, University of California95616, DavisCaliforniaUSASearch for other works by this author on:
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Chapter 7: The Stability and Absorption of Anthocyanins in the Mouthp186-215ByG. T. Sigurdson;G. T. SigurdsonThe Ohio State University, Department of Food Science and Technology2015 Fyffe Rd.ColumbusOH 43205USA[email protected]Search for other works by this author on:M. M. GiustiM. M. GiustiThe Ohio State University, Department of Food Science and Technology2015 Fyffe Rd.ColumbusOH 43205USA[email protected]Search for other works by this author on:
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Chapter 8: Role of the Stomach in Anthocyanin Absorptionp216-246ByS. PassamontiS. PassamontiUniversity of Trieste, Department of Life Sciencesvia L. Giorgieri 134127 TriesteItaly[email protected]Search for other works by this author on:
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Chapter 9: Encapsulation Techniques for Anthocyaninsp247-281ByF. P. Flores;F. P. FloresInstitute of Food Science and Technology, University of the Philippines Los BañosLaguna 4031PhilippinesSearch for other works by this author on:F. KongF. KongDepartment of Food Science and Technology, The University of GeorgiaAthensGeorgia 30602USA[email protected]Search for other works by this author on:
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Chapter 10: Routes of Anthocyanin Delivery and Suitable Systems for Targeted Releasep282-304ByG. B. Celli;G. B. CelliDalhousie University, Department of Process Engineering and Applied SciencePO Box 15000Halifax, NS B3H 4R2Canada[email protected]Search for other works by this author on:M. S. BrooksM. S. BrooksDalhousie University, Department of Process Engineering and Applied SciencePO Box 15000Halifax, NS B3H 4R2Canada[email protected]Search for other works by this author on:
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Chapter 11: Closing Remarks and Future Prospectsp305-309ByM. S. Brooks;M. S. BrooksDalhousie University, Department of Process Engineering and Applied SciencePO Box 15000Halifax, NS B3H 4R2Canada[email protected]Search for other works by this author on:G. B. CelliG. B. CelliDalhousie University, Department of Process Engineering and Applied SciencePO Box 15000Halifax, NS B3H 4R2Canada[email protected]Search for other works by this author on:
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