Anthocyanins in Health and Disease: 1st Edition (Paperback) book cover

Anthocyanins in Health and Disease

1st Edition

Edited by Taylor C. Wallace, M. Monica Giusti

CRC Press

368 pages | 60 B/W Illus.

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Description

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 variety of products. Mechanistic studies from in vitro experiments as well as in vivo clinical trials demonstrate wide-ranging efficacy and biological activity of anthocyanins. Anthocyanins in Health and Disease presents the first comprehensive review of modern-day research on the relationship of anthocyanins to human health and disease.

Written by an interdisciplinary group of distinguished scientists, this book examines the bioavailability, chemistry, metabolism, and efficacy of anthocyanins, as well as their role in protecting the body from several age- and obesity-related chronic diseases. Chapters cover the absorption, digestion, metabolism, and excretion of anthocyanins; current methodology for the assessment of anthocyanins in the blood, plasma, urine, and tissues; and anthocyanins as potent antioxidants.

The book discusses health-related topics such as anthocyanins and protection against disease, including cardiovascular disease, metabolic syndrome, type-2 diabetes, and cancers of the gastrointestinal tract. It also addresses health-promoting effects of anthocyanins, namely, maintenance of normal vision and prevention of ocular pathologies, protective effects against skin aging, and their role in innate immunity and exercise. Covering a wide array of specialized knowledge, this book provides an authoritative source of information on the role of anthocyanins in health and disease, an important step toward advancing research and enhancing communication on these functional ingredients.

Reviews

"… a recommendation for any college-level course in nutrition and covers the compounds to be found in certain foods, and which are responsible for various colorful presentations of fruits, vegetables and flowers. Discussions of these pigments and their healthy properties come from a group of scientists working in different fields who consider the chemistry, metabolism and qualities of anthocyanins and how they help the body fight chronic diseases. This is a technical survey recommended for professional and college-level holdings in nutrition science and health: it provides clear discussions of the role of anthocyanins in preventing pathologies and fostering health and is a pick for any collection specific about health and disease management."

—California Bookwatch, January 2014

Table of Contents

Anthocyanins in Health and Disease Prevention

Maria Fernanda Nunez and Bernadene A. Magnuson

Basic Anthocyanin Chemistry and Dietary Sources

Øyvind M. Andersen and Monica Jordheim

Bioavailability and Bioabsorption of Anthocyanins

Tony K. McGhie and David E. Stevenson

Analysis of Anthocyanins in Biological Samples

Pu Jing and M. Monica Giusti

Antioxidant Activities of Anthocyanins

Xianli Wu

Anthocyanins in Cardiovascular Disease Prevention

Taylor C. Wallace

Anthocyanins and Metabolic Syndrome

Diana E. Roopchand, Leonel E. Rojo, David Ribnicky, and Ilya Raskin

Anthocyanins, Anthocyanin Derivatives, and Colorectal Cancer

Li-Shu Wang, Chieh-Ti Kuo, Dan Peiffer, Claire Seguin, Kristen Stoner, Yi-Wen Huang, Tim H.-M. Huang, Nita Salzman, Zhongfa Liu, Daniel Rosenberg, Guang-Yu Yang, Wencai Yang, Xiuli Bi, Steven Carmella, Stephen Hecht, and Gary Stoner

Anthocyanins in Visual Performance and Ocular Diseases

Francois Tremblay and Wilhelmina Kalt

Effects of Anthocyanins on Neuronal and Cognitive Brain Functions

Erika K. Ross, Aimee N. Winter, and Daniel A. Linseman

Role of Anthocyanins in Skin Aging and UV-Induced Skin Damage

Leonel E. Rojo, Diana E. Roopchand, Brittany Graf, Diana M. Cheng, David Ribnicky, Bertold Fridlender, and Ilya Raskin

Anthocyanins, Innate Immunity, and Exercise

Suzanne Maria Hurst and Roger Donald Hurst

About the Editors

Taylor C. Wallace, Ph.D., CFS, FACN, is the senior director of Science, Policy, and Government Affairs at the National Osteoporosis Foundation (NOF) and the senior director of Scientific and Clinical Programs at the National Bone Health Alliance (NBHA), a public–private partnership, managed and operated by the NOF. Dr. Wallace is responsible for ensuring that NOF’s scientific, legislative, and policy program is broad based, comprehensive, and evidence based, aimed at strengthening bone health, and decreasing the prevalence for osteoporosis by working with various key government agencies and scientific societies toward improving tests and therapies associated with the prevention, diagnosis, and treatment of osteoporosis. He has produced over 20 peer-reviewed publications and book chapters and is the coeditor of Anthocyanins in Health and Disease and the editor of Dietary Supplements in Health and Disease Prevention to be published in 2014.

M. Mónica Giusti is an associate professor and graduate studies chair at the Food Science and Technology Department, the Ohio State University (OSU), Columbus, Ohio and a visiting faculty of the Facultad de Industrias Alimentarias, Universidad Nacional Agraria, La Molina, Peru. Her research has focused on the chemistry and functionality of flavonoids, with strong emphasis on natural colorants and functional foods. Dr. Giusti has become a leading researcher in the field of anthocyanins with her work being cited over 1,500 times in a plethora of scientific publications. Dr. Giusti has 50 peer-reviewed publications and 20 book chapters, and has presented her research around the world at more than 100 national and international meetings, conferences, and workshops. She was granted a patent on the chemoprotective effects of anthocyanin-rich extracts, and has three additional patents pending in the field of anthocyanins.

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
SCI013000
SCIENCE / Chemistry / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science