Acylated Anthocyanins
Chemistry, Bioavailability, Bioactivity, and Applications
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Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 26 May 2026
- ISBN 9781032844510
- Binding Hardback
- No. of pages284 pages
- Size 254x178 mm
- Language English
- Illustrations 22 Illustrations, black & white; 26 Illustrations, color; 18 Halftones, color; 7 Line drawings, black & white; 23 Line drawings, color; 14 Tables, black & white 700
Categories
Short description:
Because acylated anthocyanins exhibit higher stability and antioxidant activity compared with nonacylated ones they are of interest to the food and beverage industry. This book compiles data on them, ranging from their physical and chemical particularities, their health effects, and also their different technological applications.
MoreLong description:
Anthocyanins esterified with one or more acid groups are known as acylated anthocyanins, which exhibit higher stability and antioxidant activity compared to nonacylated ones and are of interest to the food and beverage industry. It is known that the structural differences among anthocyanins will influence their specific roles and effectiveness in the different applications in which they may be used. This book compiles and summarizes data regarding knowledge on acylated anthocyanins, ranging from their physical and chemical particularities to their health effects, including bioaccessibility, bioavailability, and bioactivity, as well as their different technological applications.
Key Features:
- Provides information on the different areas where acylated anthocyanins are being utilized
- Discusses the characteristics of acylated anthocyanins and the effect of their structural features on different properties
- Includes a database of acylated anthocyanins from both nonedible and edible sources
Table of Contents:
Preface. Editors. List of Contributors. PART I The Chemistry of Acylated Anthocyanins. 1 Anthocyanins. 2 Biosynthesis of Acylated Anthocyanins. 3 Occurrence of Acylated Anthocyanins in Edible and Non-Edible Sources. 4 Extraction and Purification of Acylated Anthocyanins. 5 Physical and Chemical Stability of Acylated Anthocyanins. PART II The Bioavailability of Acylated Anthocyanins. 6 Bioaccessibility and Absorption of Acylated Anthocyanins. 7 Metabolization and Gut Microbiota Role. 8 Acylated Anthocyanins: Evidence from In Vivo Studies. PART III The Bioactivity of Acylated Anthocyanins. 9 Antioxidant Properties of Acylated Anthocyanins. 10 Cancer and Neurodegeneration. 11 Obesity and Cardiovascular and Gastrointestinal Diseases. PART IV Applications of Acylated Anthocyanins. 12 Modification and Stabilization of Acylated Anthocyanins. 13 Impact of Food Processing. 14 Encapsulation Strategies for Enhancing Stability, Bioavailability, and Functionality of Acylated Anthocyanins. 15 Technological Applications of Acylated Anthocyanins: Innovation Across Industries. Index.
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