Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Food and Nutrition Research

Volumn 61, Issue , 2017, Pages

  Khoo, Hock Eng ^a   Azlan, Azrina ^a   Tang, Sou Teng ^a   Lim, See Meng ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Anthocyanin; Colorant; Disease; Health benefit; Pigment

Indexed keywords

ANTHOCYANIDIN DERIVATIVE; ANTHOCYANIN; ANTIOXIDANT; FOOD ADDITIVE; FOOD DYE; FOOD INGREDIENT; MITOGEN ACTIVATED PROTEIN KINASE; NATURAL PRODUCTS AND THEIR SYNTHETIC DERIVATIVES; NUTRACEUTICAL; PIGMENT; PLANT EXTRACT; PROSTAGLANDIN SYNTHASE; UNCLASSIFIED DRUG;

ANGIOGENESIS; ANTIDIABETIC ACTIVITY; ANTIMICROBIAL ACTIVITY; ANTINEOPLASTIC ACTIVITY; ANTIOBESITY ACTIVITY; ANTIOXIDANT ACTIVITY; CARDIOVASCULAR DISEASE; CHEMICAL ANALYSIS; CHEMICAL PHENOMENA; CHEMICAL STRUCTURE; CHRONIC INFLAMMATION; EXTRACTION; HUMAN; NEUROPROTECTION; NONHUMAN; PATHOGENICITY; PH; PROPHYLAXIS; REVIEW; SIGNAL TRANSDUCTION; SOLUBILITY; TEMPERATURE; TRADITIONAL MEDICINE; VISION;

EID: 85050795584     PISSN: 16546628     EISSN: None     Source Type: Journal    
DOI: 10.1080/16546628.2017.1361779     Document Type: Review

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