Background: Polyphenols are a set of bioactive compounds commonly found in plants.
These compounds are of great interest, as they have shown high antioxidant power and are …

Flavylium compounds are a well-known family of pigments because they are prevalent in the
plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in …

Water availability is arguably the most important environmental factor limiting crop growth
and productivity. Erratic precipitation patterns and increased temperatures resulting from …

Highlights•Natural food pigments are actively studied because of potential health benefits.•A
diversity of plant and microbial sources has been reported.•Processing effects have been …

Understanding the influence of processing operations such as drying/dehydration, canning,
extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the …

Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The
conjugated bonds in their structures, which absorb light at about 500 nm, are the basis for …

Background: Dietary flavonoids have beneficial effects on blood pressure in intervention
settings, but there is limited information on habitual intake and risk of hypertension in …

Degradation parameters of two main anthocyanins from roselle extract (Hibiscus sabdariffa
L.) stored at different temperatures (4–37° C) over 60 days were determined. Anthocyanins …

Vegetables are essential protective diet ingredients that supply ample amounts of minerals,
vitamins, carbohydrates, proteins, dietary fiber, and various nutraceutical compounds for …

Black rice is rich in anthocyanins-plant pigments. The aim of this work was to identify
anthocyanins in black rice using high-performance liquid chromatography (HPLC) …