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

• Main Authors: Hock, Eng Khoo, Azlan, Azrina, Sou, Teng Tang, See, Meng Lim
• Format: Article
• Language: English
• Published: Co-Action Publishing 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/60872/1/Anthocyanidins%20and%20anthocyanins%20colored%20pigments%20as%20food%2C%20pharmaceutical%20ingredients%2C%20and%20the%20potential%20health%20benefits.pdf; http://psasir.upm.edu.my/id/eprint/60872/; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5613902/pdf/zfnr-61-1361779.pdf
• Institution: Universiti Putra Malaysia

Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. R...