Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins

Critical Reviews in Analytical Chemistry

Volumn 42, Issue 2, 2012, Pages 126-151

  Bueno, Julia Martín ^a   Sáez Plaza, Purificación ^a   Ramos Escudero, Fernando ^a   Jiménez, Ana Maria ^a   Fett, Roseane ^b   Asuero, Agustin G ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

anthocyanin intake; anthocyanins; chemical structure; color; short history

Indexed keywords

ACIDIC CONDITIONS; ADVERSE EFFECT; ALIPHATIC ACIDS; ANTHOCYANIDINS; ANTHOCYANIN PIGMENT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; AROMATIC RINGS; BIOACTIVE COMPOUNDS; BIOLOGICAL POINTS; CARDIO-VASCULAR DISEASE; CHALCONES; CHEMICAL UNIT; CYANIDIN; DOUBLE BONDS; EPIDEMIOLOGICAL STUDIES; FLAVYLIUM; FOOD INDUSTRIES; FRUIT AND VEGETABLES; HETEROCYCLES; HUMAN DIET; HUMAN HEALTH; LARGE GROUPS; NATURAL COLORS; NATURAL PRODUCTS; OXYGEN RING; PELARGONIDIN; PHENOLIC COMPOUNDS; PLANT FOODS; PLANT METABOLITES; PLANT TISSUES; POLYPHENOLS; POSITIVE CHARGES; PRODUCT QUALITY; SECONDARY STRUCTURES; SELF-ASSOCIATIONS; STABILIZATION MECHANISMS; SUGAR MOIETY; SYNTHETIC ANTIOXIDANTS; TERTIARY STRUCTURES;

AGENTS; AROMATIZATION; ASSOCIATION REACTIONS; CHEMICAL BONDS; CHEMICAL COMPOUNDS; CHROMOPHORES; COLOR; DISEASES; FRUITS; METHANOL; NUTRITION; PHENOLS; PLANTS (BOTANY); STRUCTURE (COMPOSITION); SUGARS; TISSUE; VEGETABLES;

ANTHOCYANINS;

ANTIOXIDANT; CHEMICAL COMPOSITION; COLOR; OXYGEN; PHENOL; PIGMENT; PLANT;

VIOLA ADUNCA;

EID: 84859602487     PISSN: 10408347     EISSN: 15476510     Source Type: Journal    
DOI: 10.1080/10408347.2011.632314     Document Type: Article

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