Among the bioactive compounds that are considered important for the food industry,
anthocyanins, which are flavonoid compounds presenting antioxidant activity and are …

Fermented plant foods are gaining wide interest worldwide as healthy foods due to their
unique sensory features and their health-promoting potentials, such as antiobesity …

Scope Gut barrier dysfunction and inflammation originating from a dysbiotic gut microbiota
(GM) are strongly associated with a high‐fat diet (HFD). Anthocyanins from Lycium …

Anthocyanins, the natural red and purple colorants of berries, fruits, vegetables, and tubers,
improve carbohydrate metabolism and decrease the risk factors of metabolic disorders, but …

The regulatory network of R2R3 MYB transcription factors in anthocyanin biosynthesis is not
fully understood in blue‐coloured berries containing delphinidin compounds. We used blue …

Intestinal health relies on the association between the mucosal immune system, intestinal
barrier and gut microbiota. Bioactive components that affect the gut microbiota composition …

A high-fat diet (HFD) promotes tissue inflammation, oxidative stress and insulin resistance
(IR), thereby contributing to the development of obesity and diabetes. Anthocyanins from …

Anthocyanins are naturally occurring water-soluble plant pigments belonging to the
flavonoids chemical class. The red, blue and purple colours of leaves, flowers and fruits of …

Fermentation of blueberry and grape mixed musts in a 1: 1 ratio with 4 different yeast strains
has been studied. In order to evaluate which yeasts maintain the highest content of phenolic …

Anthocyanins, water-soluble flavonoids that produce red-to-blue pigment in plants, have
antioxidant properties and have been developed as a functional food to fight obesity. In …