Acylated Anthocyanins Chemistry, Bioavailability, Bioactivity, and Applications

Preface
Editors
List of Contributors

PART I The Chemistry of Acylated Anthocyanins
1 Anthocyanins
Erika Salas, Matteo Bordiga, and Hélder José Couto Oliveira

2 Biosynthesis of Acylated Anthocyanins
Wilson Vasquez-Rojas, Sheyla S. Gutierrez-Asencios, Matteo Bordiga, Nataly Bernuy-Osorio, and Vincenzo Disca

3 Occurrence of Acylated Anthocyanins in Edible and Non-Edible Sources
Wen Tao, Muci Wu, Jingren He, and Rui Zhang

4 Extraction and Purification of Acylated Anthocyanins
Adele Papetti and Raffaella Colombo

5 Physical and Chemical Stability of Acylated Anthocyanins
Fernando Pina, Victor de Freitas, and Joana Oliveira

PART II The Bioavailability of Acylated Anthocyanins
6 Bioaccessibility and Absorption of Acylated Anthocyanins
Margarida Teixeira, Hélder José Couto Oliveira, and Patrícia Correia

7 Metabolization and Gut Microbiota Role
Ana Rita Monteiro and Iva Fernandes

8 Acylated Anthocyanins: Evidence from In Vivo Studies
Ana Faria

PART III The Bioactivity of Acylated Anthocyanins
9 Antioxidant Properties of Acylated Anthocyanins
Gamze Güçlü, Ozlem Kilic-Buyukkurt, Serkan Selli, and Hasim Kelebek

10 Cancer and Neurodegeneration
Raffaella Colombo and Adele Papetti

11 Obesity and Cardiovascular and Gastrointestinal Diseases
Saroj Paudel and Joana Pico

PART IV Applications of Acylated Anthocyanins
12 Modification and Stabilization of Acylated Anthocyanins
Luis Cruz

13 Impact of Food Processing
Ammu P. Nair, Deepika Kaushik, Emel Oz, Fatih Oz, and Mukul Kumar

14 Encapsulation Strategies for Enhancing Stability, Bioavailability, and Functionality of Acylated Anthocyanins
Ana Rita Pereira, Nuno Mateus, Victor de Freitas, and Ana Fernandes

15 Technological Applications of Acylated Anthocyanins: Innovation Across Industries
Asma Ayub, Muhammad Azlan Habib, Muhammad Naveed, Dureshahwar, and Waqar Majeed

Index

Biography

Hélder José Couto Oliveira is a Principal Researcher at LAQV-REQUIMTE. He earned his Ph.D. in chemistry in 2018 and MSc in biochemistry in 2014 from the University of Porto. His field of research concerns food chemistry and biochemistry, essentially food polyphenols and the true absorption of these compounds at different cellular barriers, their metabolization, and their effect as bioactives in different pathological contexts. Recently, he initiated a research line dedicated to botanics and edible flowers, being responsible for different projetcs within this area. He has published more than 40 research papers in peer-reviewed international journals, participated in several dozens of funded projects and supervised more than 20 students among BSc, MSc and PhD degrees. From 2018 to 2025 Hélder was an invited professor at Escola Superior de Saúde-IPP and University of Porto.

Dr Matteo Bordiga is currently an Assistant Professor of Food Chemistry at Università del Piemonte Orientale (UPO), Novara, Italy. He earned his PhD in Food Science and MS in Chemistry and Pharmaceutical Technologies from the same University. His main research activity concerned food chemistry, investigating the different classes of polyphenols from an analytical, technological and nutritional point of view. More recently, he moved his research interests to wine chemistry, focusing his attention on the entire production process. He has published more than 50 research papers in peer-reviewed international and national journals. He is currently Editor of LWT - Food Science and Technology (IF 4.952; Elsevier). Associate Editor of Food Science and Nutrition (IF 2.863; Wiley). Since 2013, Editorial Board Member of International Journal of Food Science & Technology (IF 3.713; Wiley). Editor of the books: Valorization of Wine Making By-Products (CRC Press, 2015). Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage (CRC Press, 2018). Food Aroma Evolution - During Food Processing, Cooking, and Aging (CRC Press, 2019). Concise Encyclopedia of Science and Technology of Wine (CRC Press, 2021).