Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development-Reference-Cited by-同舟云学术

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Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development

Published:2022-02-02 Issue: Volume: Page:1-29
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Qi Qianqian¹²,Chu Meijun³,Yu Xiuting¹²,Xie Yanning¹,Li Yali¹²,Du Yongmei¹,Liu Xinmin¹,Zhang Zhongfeng¹,Shi John⁴,Yan Ning¹^ORCID

Affiliation:

1. Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China

2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China

3. College of Veterinary Medicine, Qingdao Agricultural University, Qingdao, China

4. Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Canada

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2029479

Reference163 articles.

1. A Selective Role of Dietary Anthocyanins and Flavan-3-ols in Reducing the Risk of Type 2 Diabetes Mellitus: A Review of Recent Evidence

2. Anthocyanins as promising molecules and dietary bioactive components against diabetes – A review of recent advances

3. Chemical studies of anthocyanins: A review

4. Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars

5. Action mechanism and cardiovascular effect of anthocyanins: a systematic review of animal and human studies

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