This book summarizes the current knowledge of anthocyanins, provides
systematic information for future exploration of anthocyanin
applications. It focuses on several aspects regarding the studying
progression in the field of anthocyanins. The first section of the book
provides a brief introduction to the scope and progress on anthocyanins,
which is followed by the second section that describes the natural
sources, structure, extraction approaches, bioavailability, and current
stabilizing approach of anthocyanins. Then in the third part, the book
focuses on the industrial processing of anthocyanins in foods by
discussing the impact of food processing on anthocyanin structure and
composition as well as classical processing techniques on
anthocyanin-containing foods, including high-pressure, encapsulation,
microwave, and combined application of the above techniques. In the last
section of the book, the authors explore the currently most popular
application of anthocyanins in improving human health, such as the
effect of anthocyanin on vision, metabolism, neural system,
cardiovascular system, and cancers. The book will facilitate readers'
understanding of the progress of anthocyanin studies. And it will
benefit researchers and graduate students in the fields of natural
products, functional food, and nutrition, etc.
