Anthocyanins as Functional Food Factors— Chemistry, Nutrition and Health Promotion —

• TSUDA Takanori

  College of Bioscience and Biotechnology, Chubu University

書誌事項

タイトル別名

• Anthocyanins as Functional Food Factors<br>— Chemistry, Nutrition and Health Promotion —
• Anthocyanins as Functional Food Factors—Chemistry, Nutrition and Health Promotion-

抄録

Anthocyanins are widely known as pigments responsible for the rich reds and purples in fruits, vegetables and legume seeds. Many flower colors are also attributed to anthocyanins. The physiological functions of anthocyanins as components in food have attracted attention, and research on their bioavailability and physiological functionality has progressed over the last 20 years. This review focuses on the health benefits of anthocyanins. It first describes the chemistry, metabolism, and absorption of anthocyanins and next summarizes the trends in research on the anti-diabetic and anti-obesity effects of anthocyanins. It then describes the other health benefits of anthocyanins, namely, the prevention of cancer and improvement of visual and brain functions, and finally discusses the challenges in and prospects of anthocyanin research.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 18 (3), 315-324, 2012

  公益社団法人 日本食品科学工学会

キーワード

• anthocyanin
• bioavailability
• diabetes
• obesity
• cancer
• vision
• brain function

詳細情報

• CRID: 1390282679435639040
• NII論文ID: 130001922858
• DOI: 10.3136/fstr.18.315
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
  • KAKEN
• 抄録ライセンスフラグ: 使用不可