Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables.
Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums …

The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays
have been proposed to measure the capacity of anthocyanins to prevent the oxidation …

Natural pigments, including carotenoids, flavonoids and anthocyanidins, determine the
attractive color of fruits. These natural pigments are essential secondary metabolites, which …

Curcumin is a polyphenol found in turmeric (Curcuma longa), used as a spice, in food
coloring, and as a traditional herbal medicine. It has been shown that curcumin has health …

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 a class of water‐soluble flavonoids, which show a range of
pharmacological effects, such as prevention of cardiovascular disease, obesity control and …

Anthocyanins are phytochemicals widely found in plant foods, with berries and fruit-derived
beverages as the main dietary sources. Accumulating evidence suggests the positive role of …

Many phytochemicals with beneficial physiological activities have limited bioavailability due
to their poor solubility and stability characteristics. The bioactivities of phytochemicals could …

Flavonoid glycosides are widespread in plants, acting as phytoalexin against biotic stress.
They also have great health benefits to human body. Some of them have been used as …

The most crucial component of every food product is its color, which increases its
acceptability and attractiveness. Synthetic colorants have gradually been replaced with …