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

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 …

In this work, various concepts and features of anthocyanins have been comprehensively
reviewed, taking the benefits of the scientific publications released mainly within the last five …

Background Anthocyanins are a major class of plant phenolic pigments, responsible for the
red, purple or blue color of leaves, flowers, tubers, fruits and certain vegetables. They are …

Background Anthocyanins are a major class of phenolic compounds present in red grapes
and red wine. They have been reported to possess multiple health-promoting properties …

Anthocyanins, the red-orange to blue-violet colorants present in fruits, vegetables, and
tubers, have antidiabetic properties expressed via modulating energy metabolism …

Polyphenol is one of the most essential phytochemicals with various health benefits. Potato
(Solanum tuberosum L.) is known as a potential source of polyphenols, and also has health …

Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in
biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer …

Food proteins are important nutrients for human health and thus make significant
contributions to the unique functions of different foods. The modification of proteins through …

Cell cultures are widely used in pharmaceutical, medical, food/nutrition and biological
sciences. In food and nutrition science, intestinal cell culture models of human origin are …