Flavonoids are stored in various plants and widely presented in different kinds of food in
variable amounts. Plant roots, stems, leaves, flowers and fruits are known to have high …

Color is an important characteristic of food. Over the last 15 years, more attention has been
paid to natural colorants because of the rising demand for clean‐label food products …

Anthocyanins are naturally occurring molecules belonging to the flavonoid class
characterized by the presence of chromophores. Apart from their well‐known antioxidant …

Shrimp is a popular internationally traded shellfish due to its unique taste, texture, and
nutritional value. Shrimp is highly perishable because it has enough free amino acids, high …

Berry-derived polyphenols are bioactive compounds synthesized and secreted by several
berry fruits. These polyphenols feature a diversity of chemical compounds, including …

Micro-and nanoencapsulation is an emerging technology in the food field that potentially
allows the improvement of food quality and human health. Bio-based delivery systems of …

Antosianin merupakan senyawa turunan polifenol yang keberadaannya sangat melimpah di
alam dengan keanekaragaman dalam berbagai jenis tumbuhan dan memiliki banyak fungsi …

Anthocyanins (ACNs) are plant secondary metabolites from the flavonoid family. Red to blue
fruits are major dietary sources of ACNs (up to 1 g/100 g FW), being cyanidin-3-O-glucoside …

This review considers recent investigations on the bioavailability of anthocyanins and
flavanones. Both flavonoids are significant dietary components and are considered to be …

Background Diabetes is a metabolic disorder characterized by presence of chronic
hyperglycaemia. Thus, strategies to maintain blood glucose levels are critical for the …