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.
"… 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
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
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