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Anthocyanins in Food

  • Xinwei Jiang
  • Jianxia Sun
  • Weibin BaiEmail author
Living reference work entry

Abstract

Anthocyanins are a group of water-soluble pigments in the colorful plant world, which can be used as additives in food. Anthocyanins have a basic structure of flavonoid, which have shown outstanding antioxidative effects. The daily intake of anthocyanins is abundant, and they are inversely correlated with various kinds of chronic diseases, according to the epidemiological study. Anthocyanins have anti-inflammatory effects, could regulate lipid metabolism, ameliorate insulin resistance, and improve cholesterol efflux in foam cells, which can prevent and alleviate chronic diseases such as cardiovascular diseases, diabetes mellitus, neurosis, visual degradation, cancer, and so on. However, the bioavailability of anthocyanins was proved low, which may restrict the bioactivity of anthocyanins. Some of the studies reported that the metabolites of anthocyanins could be the active compounds to prevent diseases. The commercialized products of anthocyanins are emerging in the market these years, but their development is not enough, thereby calling for more careful and systematic studies.

Keywords

Anthocyanins Food additive Bioactivity Bioavalability Metabolites Disease prevention Functional food Utilization Product 

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Copyright information

© Springer Nature Singapore Pte Ltd. 2020

Authors and Affiliations

  1. 1.Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid DetectionJinan UniversityGuangzhouPeople’s Republic of China

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