Highlights•Natural food pigments are actively studied because of potential health benefits.•A
diversity of plant and microbial sources has been reported.•Processing effects have been …

Flavonoids are plant pigments that are synthesised from phenylalanine, generally display
marvelous colors known from flower petals, mostly emit brilliant fluorescence when they are …

This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy,
biotechnology and food technology aspects of the anthocyanins. Topics discussed include …

Covering: 1992 to 2007 Blue flower colors are primarily due to anthocyanin, a flavonoid
pigment. Anthocyanin itself is purple in neutral aqueous solutions, and its color is very …

The types of anthocyanins occurring in grapes, wines, and juices are described and their
distribution documented. Recent work on the evaluation of red wine color during storage …

Flavonoids are important plant secondary metabolites that have been extensively studied
using genetic, biochemical and molecular approaches. Recent analyses have focused on …

In 1913 Willstätter made the striking observation that the same pigment can give rise to
different colors. Thus, the same pigment, cyanin, is found in the blue cornflower and in the …

The article analyzes flavonoids as flower pigments. The colours of flowers and other plant
parts are mainly due to three types of natural pigments: flavonoids, carotenoids and …

In this review covering the years since the previous edition of The Flavonoids, it is intended
to deal only with those flavonoids which have been discovered to be directly involved in …

Red and black are the most common colors of bird-dispersed fruits in all regions of the world
for which information is available; other colors occur, but at lower frequencies. We present …