Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits
Author:
Affiliation:
1. Shanghai Food Safety and Engineering Technology Research Center, Key Lab of Urban Agriculture Ministry of Agriculture, Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
Funder
National Key R&D Program of China
Key-Area Research and Development Program of Guangdong Province
Shanghai Food Safety and Engineering Technology Research Center
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1852170
Reference128 articles.
1. Horseradish (Armoracia rusticana), a neglected medical and condiment species with a relevant glucosinolate profile: a review
2. Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage
3. Red Cabbage (Brassica oleracea L.) Mediates Redox-Sensitive Amelioration of Dyslipidemia and Hepatic Injury Induced by Exogenous Cholesterol Administration
4. Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry
5. In vitro metabolism of anthocyanins by human gut microflora
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