Anthocyanins are plant pigments widespread in nature. They play relevant roles in plant
propagation and ecophysiology and plant defense mechanisms and are responsible for the …

This review aims to highlight some aspects regarding anthocyanins bioavailability. Although
there is a considerable variability in the values for the biokinetic parameters, anthocyanins …

The three principal black rice varieties grown in Piedmont (Artemide, Venere, Nerone) have
been studied in comparison with other three at different pigmentations: red (Ermes, Russ) …

The extraction of piceatannol from the sim fruit (Rhodomyrtus tomentosa) was optimised.
Firstly, the piceatannol content was determined in the different parts of the fruit (skin, pulp …

Fragaria vesca (wild strawberry) belongs to the Rosaceae family. Besides the leaves
(Fragariae folium) and roots (Fragariae radix), the aromatic fruits (Fragariae fructus) of wild …

Natural food colorants with functional properties are of increasing interest. Prior papers
indicate the chemical suitability of sorghum leaf 3-deoxyanthocyanidins as natural food …

This study determined the fate of deoxyanthocyanidins in sorghum sourdoughs. Sourdoughs
prepared from the red sorghum variety Town were fermented with the caffeic acid …

Anthocyanins, responsible for wine colour, are involved in many reactions during wine
ageing. Anthocyanin–flavanol associations give rise to derivatives in flavylium form that …

Abstract FA+(flavan-3-ol→ anthocyanin) adducts are pigments that appear during wine
ageing. Their anthocyanic nature makes them prone to chromatic changes (perceived as …

After reviewing the structures and properties of major fruit polyphenols, this chapter
discusses fruit polyphenol composition and sources of variations, and highlights some of the …