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 …

In recent years, the consumption of natural-based foods, including beans, fruits, legumes,
nuts, oils, vegetables, spices, and whole grains, has been encouraged. This fact is …

Berries are rich in phenolic compounds such as phenolic acids, flavonols and anthocyanins.
These molecules are often reported as being responsible for the health effects attributed to …

Human intervention trials have provided evidence for protective effects of various (poly)
phenol-rich foods against chronic disease, including cardiovascular disease …

Anthocyanins belong to the flavonoid group of polyphenolic compounds, which are
responsible for the red and blue colors of plant organs such as fruits, flowers, and leaves …

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 …

Anthocyanins are flavonoids in fruits and vegetables that render them vivid red to blue. To
date, there have been more than 635 anthocyanins identified in nature, featuring six …

Covering: up to the end of 2008 There is much epidemiological evidence that diets rich in
fruit and vegetables can reduce the incidence of non-communicable diseases such as …

Sorghum is the fifth most produced cereal in the world and is a source of nutrients and
bioactive compounds for the human diet. We summarize the recent findings concerning the …

Anthocyanins are naturally occurring compounds widespread in plant-derived foodstuffs and
therefore abundant in human diet. There are evidences regarding the positive association of …